Instructions
Step 1: Cook the spaghetti according to package instructions until al dente, then drain and set aside.
Step 2: In a bowl, season the chicken cubes with paprika, garlic powder, onion powder, salt, black pepper, and parsley.
Step 3: Dip the chicken pieces into the beaten egg.
Step 4: In another bowl, combine breadcrumbs and grated Parmesan cheese.
Step 5: Coat each chicken piece evenly in the breadcrumb mixture.
Step 6: Heat olive oil in a skillet over medium heat.
Step 7: Cook the chicken bites for 3 to 4 minutes per side until golden brown and fully cooked.
Step 8: Remove the chicken from the skillet and set aside.
Step 9: In a saucepan, melt butter over medium heat.
Step 10: Add the minced garlic and sauté until fragrant.
Step 11: Stir in the flour and cook for 1 minute while whisking.
Step 12: Gradually add the milk and heavy cream, whisking until smooth.
Step 13: Add Parmesan cheese, Italian seasoning, and black pepper.
Step 14: Simmer the sauce until creamy and slightly thickened.
Step 15: Toss the cooked spaghetti into the sauce until fully coated.
Step 16: Arrange the creamy pasta and crispy chicken bites on serving plates.
Step 17: Garnish with extra parsley before serving.
Storage and Reheating Tips
Store leftover chicken bites and pasta separately in airtight containers in the refrigerator for up to 3 days.
Reheat the pasta gently on the stovetop or in the microwave with a splash of milk or cream.
Reheat the chicken bites in the oven or air fryer to maintain crispiness.
Avoid overheating the sauce to prevent it from separating.
This dish is best served fresh and hot for the creamiest texture and crispiest chicken.
Continue on the next page