Cowboy Butter Chicken Spaghetti in Three-cheese Cream

• portions: Servings: 4 to 6 | Calor
• temps total: 1 hour 30 minutes

Ingrédients

12 ounces spaghetti

2 boneless, skinless chicken breasts

2 tablespoons olive oil

3 tablespoons butter

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes, optional

1 cup heavy cream

1/2 cup chicken broth

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1 tablespoon chopped parsley, optional

Instructions

Cook spaghetti according to package directions until tender, about 9 to 11 minutes. Drain and set aside.

Season chicken with salt, black pepper, paprika, Italian seasoning, and red pepper flakes if using.

Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5 to 6 minutes per side until golden and cooked through. Remove and slice.

In the same skillet, melt butter and add garlic. Cook for 1 minute until fragrant.

Pour in chicken broth and heavy cream, then simmer for 3 to 5 minutes until slightly thickened.

Stir in cheddar, mozzarella, and parmesan cheese until melted and creamy.

Add cooked spaghetti and toss until fully coated in the sauce.

Top with sliced chicken, sprinkle with parsley if desired, and serve hot. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes