Instructions
Step 1: Cook the spaghetti according to package instructions until al dente. Drain and set aside./n
Step 2: Season the chicken with salt, pepper, garlic powder, Italian seasoning, and paprika./n
Step 3: Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and fully cooked. Remove and set aside./n
Step 4: In the same skillet, melt butter and sauté minced garlic until fragrant./n
Step 5: Spoon the garlic butter over the chicken and set aside./n
Step 6: In a separate pan, melt butter and pour in heavy cream, stirring to combine./n
Step 7: Add Parmesan cheese, onion powder, dried parsley, and red pepper flakes. Stir until smooth and creamy./n
Step 8: Add the cooked spaghetti to the sauce and toss until well coated./n
Step 9: Return the chicken to the skillet and mix gently with the pasta.
Step 10: Garnish with fresh 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 over low heat, adding a splash of milk or cream to loosen the sauce. Microwave in short intervals, stirring between each, to maintain a creamy consistency. Avoid overheating to keep the chicken tender and the sauce smooth.
Continue on the next page