Instructions
step 1 Cook the spaghetti according to package instructions until al dente. Drain and set aside.
step 2 In a large skillet, heat olive oil over medium-high heat. Season chicken strips with salt, pepper, and garlic powder.
step 3 Add chicken to the skillet and cook for 5-6 minutes, or until golden brown and fully cooked. Remove and set aside.
step 4 In the same skillet, add butter and sliced mushrooms. Sauté for 4-5 minutes until softened and lightly browned.
step 5 Add minced garlic and cook for another 30 seconds.
step 6 Sprinkle in the flour and stir well to coat the mushrooms. Cook for 1 minute.
step 7 Slowly pour in the heavy cream and milk, stirring constantly until smooth.
step 8 Simmer the sauce for 3-4 minutes until it starts to thicken. Stir in Parmesan cheese and black pepper.
step 9 Return the cooked chicken to the skillet and simmer for another 2-3 minutes to heat through.
step 10 Toss the cooked spaghetti with the sauce, or serve the sauce over the pasta. Garnish with chopped parsley if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s creaminess. Avoid boiling to prevent the sauce from separating.
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