Creamy Mozzarella Pasta

12 mins
Serves 2
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Directions

  1. 1Season the chicken with olive oil, garlic powder, paprika, oregano, salt, and pepper.
  2. 2Season the chicken with olive oil, garlic powder, paprika, oregano, salt, and pepper.
  3. 3Season the chicken with olive oil, garlic powder, paprika, oregano, salt, and pepper.
  4. 4Cook the chicken in a frying pan until browned.
  5. 5Cook the chicken in a frying pan until browned.
  6. 6Cook the chicken in a frying pan until browned.
  7. 7Add minced garlic to the pan and sauté briefly.
  8. 8Add minced garlic to the pan and sauté briefly.
  9. 9Add minced garlic to the pan and sauté briefly.
  10. 10Pour in the cream and bring to a simmer.
  11. 11Pour in the cream and bring to a simmer.
  12. 12Pour in the cream and bring to a simmer.
  13. 13Add the cooked spaghetti to the creamy sauce and mix well.
  14. 14Add the cooked spaghetti to the creamy sauce and mix well.
  15. 15Add the cooked spaghetti to the creamy sauce and mix well.
  16. 16Serve garnished with fresh parsley.
  17. 17Serve garnished with fresh parsley.
  18. 18Serve garnished with fresh parsley.

Ingredients

  • 400 g chicken breast
  • 400 g chicken breast
  • 400 g chicken breast
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 200 ml cream
  • 200 ml cream
  • 200 ml cream
  • 300 g spaghetti
  • 300 g spaghetti
  • 300 g spaghetti
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley

Equipment

spoonbowlfrying pantongs