Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Season the chicken with Italian seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked, about 5–7 minutes per side. Remove and slice. /n
Step 4: In the same skillet, add butter and garlic. Sauté for about 1 minute, then stir in lemon zest and lemon juice. Return chicken to coat in the lemon garlic butter and set aside. /n
Step 5: In a separate pan, melt butter over medium heat. Add heavy cream and tomato sauce, stirring to combine. /n
Step 6: Stir in Parmesan and mozzarella cheese until melted and smooth. /n
Step 7: Season the sauce with garlic powder, onion powder, salt, and pepper. Adjust consistency with reserved pasta water as needed. /n
Step 8: Toss the cooked spaghetti in the sauce until well coated. /n
Step 9: Serve pasta topped with sliced lemon garlic chicken and garnish with fresh parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of cream or milk to maintain the sauce’s creamy texture. Avoid overheating to prevent the sauce from separating.
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