Instructions
Step 1: Cook the spaghetti according to package instructions until al dente, then drain and set aside.
/n
Step 2: Heat olive oil in a large skillet over medium heat and cook the chicken until golden and heated through. Remove and set aside if already cooked.
/n
Step 3: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
/n
Step 4: Pour in the heavy cream and milk, stirring to combine.
/n
Step 5: Add Parmesan, mozzarella, cheddar, and cream cheese, stirring continuously until melted and smooth.
/n
Step 6: Season with Italian seasoning, paprika, salt, and black pepper.
/n
Step 7: Return the chicken to the skillet and mix into the sauce.
/n
Step 8: Add the cooked spaghetti and toss until fully coated in the creamy sauce.
/n
Step 9: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to restore the sauce’s consistency. This dish is best enjoyed fresh but can be frozen for up to 1 month.
Continue on the next page