Garlic Parmesan Chicken Spaghetti in Four-cheese Cream Sauce

• total time: 31 minutes

Ingredients

12 oz spaghetti

1 tbsp salt

1 lb chicken breast, sliced into uneven rustic strips

1 tsp salt

1 tsp cracked black pepper

1 tsp garlic powder

1 tsp Italian seasoning

3 tbsp butter

1 tbsp olive oil

4 cloves garlic, minced

1 cup grated Parmesan

1 1/2 cups heavy cream

4 oz cream cheese, softened

1 cup Velveeta, cubed

1 1/4 cups shredded mozzarella

1 cup shredded provolone

Directions

Bring a large pot of water to a boil, add salt, and cook the spaghetti until just al dente. Drain and set aside.

Season the chicken with salt, black pepper, garlic powder, and Italian seasoning, making sure every piece is coated.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and let it cook without moving too much at first so it gets a deep golden crust. Cook until fully done, then keep it in the pan.

Add the garlic and stir it in for about 30 seconds. Sprinkle in some of the Parmesan and toss the chicken so it melts slightly over the pieces, then remove the chicken and set aside.

Lower the heat and pour the heavy cream into the same skillet. Add the cream cheese and stir until smooth.

Add the Velveeta, mozzarella, provolone, and the rest of the Parmesan, stirring until everything melts into a thick, rich sauce.

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

Return the chicken to the skillet and gently mix everything together. Let it sit for a minute so the sauce thickens a bit more.

Serve hot while the sauce is still creamy and melted.

Cooking Time: 30 minutes | Servings: 5 | Calories: ~1,050 per serving