Instructions
step 1 Cook spaghetti according to package instructions until al dente, then drain and set aside.
step 2 Heat olive oil in a large skillet over medium-high heat.
step 3 Season chicken with paprika, Italian seasoning, salt, and black pepper.
step 4 Add chicken to the skillet and cook until golden and fully cooked, about 5–7 minutes.
step 5 Remove chicken and set aside.
step 6 In the same skillet, add shrimp and cook for 2–3 minutes per side until pink.
step 7 Add butter and minced garlic, cooking for 1–2 minutes until fragrant.
step 8 Stir in lemon juice and parsley, then return chicken to the skillet and toss to combine.
step 9 In a separate pan, melt butter over medium heat and sauté garlic until fragrant.
step 10 Pour in heavy cream and bring to a gentle simmer.
step 11 Stir in mozzarella and Parmesan cheese until melted and smooth.
step 12 Season with salt, pepper, garlic powder, and smoked paprika.
step 13 Add cooked spaghetti to the sauce and toss until fully coated.
step 14 Plate the creamy spaghetti and top with garlic butter shrimp and chicken.
step 15 Garnish with additional parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to maintain the sauce’s creamy texture. Avoid overcooking the shrimp to keep them tender.
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