Creamy Cheddar Chicken Spaghetti with Garlic Butter

Instructions

step 1 Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente then drain and set aside /n
step 2 Season the chicken pieces with paprika garlic powder onion powder salt and black pepper /n
step 3 Heat olive oil in a large skillet over medium heat and cook the chicken until golden brown and fully cooked then remove and set aside /n
step 4 In the same skillet melt butter and sauté the minced garlic until fragrant about 1 minute /n
step 5 Sprinkle in the flour and whisk continuously for 1 to 2 minutes to form a roux /n
step 6 Gradually pour in the milk while whisking to avoid lumps and cook until the sauce thickens /n
step 7 Stir in the cheddar cheese and Parmesan cheese until melted and smooth /n
step 8 Add dried parsley Italian seasoning and red pepper flakes then adjust seasoning with salt and pepper /n
step 9 Return the cooked chicken to the skillet and stir to coat in the sauce /n
step 10 Add the cooked spaghetti and toss everything together until evenly coated /n
step 11 Cook for an additional 2 to 3 minutes until heated through then serve warm

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of milk to loosen the sauce. Avoid overheating to prevent the sauce from separating. For best texture, consume freshly made.