Instructions
Step 1 Season the chicken with salt, pepper, paprika, and Italian seasoning. /nStep 2 Heat olive oil in a skillet over medium heat and cook the chicken for 5–6 minutes per side until golden and fully cooked. Remove and set aside. /nStep 3 Cook spaghetti according to package instructions until al dente. Drain and set aside. /nStep 4 In the same pan, melt butter and sauté garlic until fragrant. /nStep 5 Add chicken broth and heavy cream, stirring to combine, and let simmer for 3–4 minutes. /nStep 6 Stir in mozzarella, Parmesan, cheddar, and provolone until melted and smooth. /nStep 7 Add cooked spaghetti to the sauce and toss until fully coated. /nStep 8 Slice the chicken and serve over or לצד the creamy spaghetti. /nStep 9 Garnish with parsley and extra Parmesan before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of milk or cream to restore the sauce’s consistency.
Avoid high heat to prevent the cheese sauce from separating.
For best taste and texture, enjoy fresh.
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