Garlic Butter Chicken Spaghetti with Three-Cheese Sauce

Ingredients

• 2 large chicken breasts (Sliced)
• 2 tbsp olive oil (For cooking the chicken)
• 3 tbsp butter (For the garlic butter chicken)
• 4 cloves garlic (Minced; for the chicken)
• 1 tsp paprika (For seasoning the chicken)
• 0.5 tsp salt (For seasoning the chicken)
• 0.5 tsp black pepper (For seasoning the chicken)
• 12 oz spaghetti (Dry pasta)
• 2 tbsp butter (For the sauce)
• 3 cloves garlic (Minced; for the sauce)
• 1 cup heavy cream (For the cheese sauce)
• 0.5 cup milk (For the cheese sauce)
• 1 cup Parmesan cheese (Grated)
• 1 cup mozzarella cheese (Shredded)
• 0.5 cup cheddar cheese (Shredded)
• 1 tsp Italian seasoning (For the sauce)
• 0.5 tsp salt (For the sauce)
• 0.5 tsp black pepper (For the sauce)
• 0.5 cup spinach (Optional; fresh)
• fresh parsley (For garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook for 9–11 minutes, or according to the package directions, until tender but still slightly firm. Drain well and set aside.

2. 2

   While the pasta cooks, season the sliced chicken breasts evenly with the paprika, chicken salt, and chicken black pepper.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6–8 minutes, turning as needed, until golden on the outside and cooked through. The thickest pieces should reach 165°F / 74°C.

4. 4

   Reduce the heat to medium and add the 3 tablespoons of butter to the skillet with the cooked chicken.

5. 5

   Add the minced garlic designated for the chicken. Stir and toss the chicken through the melted butter until the garlic is fragrant, about 30–60 seconds. Transfer the garlic-butter chicken to a plate and set aside.

6. 6

   Wipe out the skillet if needed, then place it over medium heat and add the 2 tablespoons of butter designated for the sauce.

7. 7

   Add the minced garlic designated for the sauce. Sauté for about 30 seconds, stirring constantly, until fragrant but not browned.

8. 8

   Pour in the heavy cream and milk. Stir to combine and bring the mixture to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until slightly thickened; do not let it boil vigorously.

9. 9

   Add the Parmesan, mozzarella, and cheddar cheeses, along with the Italian seasoning, sauce salt, and sauce black pepper. Stir continuously over medium-low heat until the cheeses melt and the sauce is smooth and creamy.

10. 10

    If using spinach, add it to the cheese sauce and stir until wilted, about 1–2 minutes.

11. 11

    Add the drained spaghetti to the sauce. Toss thoroughly with tongs until every strand is evenly coated. If the sauce is too thick, loosen it with a small splash of pasta water.

12. 12

    Divide the creamy spaghetti among serving plates. Top with the garlic-butter chicken, garnish with fresh parsley, and serve warm.

Notes

The listed yield is 4–5 servings; four servings are used for the structured serving field. Serve immediately for the creamiest sauce. Reserve a little pasta water before draining in case the cheese sauce needs thinning.

Nutrition per serving

• main
• pasta
• chicken
• creamy
• garlic butter
• cheesy
• stovetop
• Italian-inspired