Instructions
Step 1: Cook spaghetti according to package instructions. Drain and set aside.
Step 2: In a skillet over medium heat, heat olive oil. Season diced chicken with garlic powder, paprika, salt, and pepper. Sauté until golden brown and cooked through. Remove and set aside.
Step 3: In the same skillet, melt butter. Add minced garlic and cook for 1 minute. Stir in flour and cook for 1–2 minutes to make a roux.
Step 4: Gradually whisk in milk and heavy cream. Simmer until the sauce thickens, about 5 minutes.
Step 5: Stir in shredded Monterey Jack cheese until melted and smooth. Add parsley and red pepper flakes if using.
Step 6: Toss in cooked spaghetti and chicken, stirring to coat evenly in the sauce.
Step 7: Serve hot, garnished with extra parsley and cheese if desired.
Storage Information
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 milk if needed to loosen the sauce.
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