Instructions
Step 1: Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain./nStep 2: Season chicken with salt, pepper, paprika, and Italian seasoning./nStep 3: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked, about 4–5 minutes per side. Remove and set aside./nStep 4: In the same pan, melt butter and sauté garlic until fragrant./nStep 5: Return chicken to the pan and coat in garlic butter. Spoon sauce over the chicken and keep warm./nStep 6: In a separate pan, heat cream and milk over medium heat. Stir in mozzarella, provolone, Parmesan, and cream cheese until smooth and melted./nStep 7: Add cooked spaghetti to the sauce and toss, adding reserved pasta water as needed for a silky consistency./nStep 8: Slice chicken and serve alongside or over the creamy spaghetti. Garnish with parsley and extra cheese if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to maintain the sauce’s texture. Avoid overheating to prevent the cheese sauce from separating.
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