Garlic Parmesan Chicken with Creamy Four-Cheese Spaghetti

Instructions

step 1 Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside. /n
step 2 Slice chicken breasts into cutlets and season with salt, pepper, garlic powder, and paprika. /n
step 3 Dredge chicken in flour, dip in beaten eggs, then coat with breadcrumbs mixed with Parmesan cheese. /n
step 4 Heat olive oil and butter in a skillet over medium heat and cook the chicken until golden brown and fully cooked, about 4–5 minutes per side. Remove and set aside. /n
step 5 In the same pan, add minced garlic and sauté until fragrant. /n
step 6 Pour in heavy cream and bring to a gentle simmer. /n
step 7 Add cream cheese and stir until melted and smooth. /n
step 8 Mix in mozzarella, cheddar, and Parmesan cheese, stirring until fully melted and creamy. /n
step 9 Add Italian seasoning and red pepper flakes, then toss in the cooked spaghetti until evenly coated. /n
step 10 Slice the chicken, plate over the creamy spaghetti, garnish with 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 with a splash of milk or cream to restore the sauce’s creaminess. Avoid overcooking when reheating to keep the chicken tender.