Garlic Butter Chicken Spaghetti in Cheddar Parmesan Cheese S

• 总时间: 39 minutes

配料

18 oz spaghetti

1½ lbs boneless skinless chicken breast, cut into bite-size chunks

3 tbsp olive oil

3 tbsp butter

1½ small onions, finely diced

5 cloves garlic, minced

1½ tsp garlic powder

1 tsp paprika

Salt and black pepper, to taste

3 tbsp all-purpose flour

1½ cups chicken broth

3 cups heavy cream

1½ cups shredded cheddar cheese

1¼ cups grated Parmesan cheese

¾ cup shredded mozzarella cheese

Extra butter for finishing

Chopped parsley, optional

步骤

Cook the spaghetti in a large pot of well-salted water until tender but still slightly firm. Drain and set aside.

Heat the olive oil and butter together in a large deep skillet over medium heat. Add the chicken pieces, season with salt, black pepper, garlic powder, and paprika, and cook until golden on the outside and fully cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onions and cook until soft and lightly golden, scraping up the flavorful bits left from the chicken.

Stir in the minced garlic and cook just until fragrant.

Sprinkle the flour evenly over the onion mixture and stir well, cooking for about one minute.

Slowly pour in the chicken broth while stirring constantly until the sauce begins to thicken.

Reduce the heat and add the heavy cream. Let it simmer gently for a few minutes until smooth and slightly thick.

Add the cheddar, Parmesan, and mozzarella cheeses a little at a time, stirring until fully melted and the sauce becomes thick, creamy, and glossy.

Return the cooked chicken to the skillet and stir until completely coated in the sauce.

Add the cooked spaghetti and toss until every strand is covered in the rich cheese sauce.

Finish with a small piece of butter for extra richness. Serve warm, topped with chopped parsley if desired.

Cooking Time: 35 minutes | Servings: 6 | Calories: ~740 per serving