Instructions
step 1 Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside. /n
step 2 Season the chicken with paprika, cayenne, salt, pepper, and Italian seasoning. /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, reduce heat to medium and add butter. Stir in minced garlic and cook until fragrant. /n
step 5 Pour in heavy cream and bring to a gentle simmer. /n
step 6 Add cream cheese and stir until melted and smooth. /n
step 7 Mix in Parmesan, mozzarella, and cheddar cheese, stirring until the sauce is creamy and fully combined. /n
step 8 Add red pepper flakes if desired for extra heat. /n
step 9 Return the chicken to the skillet and coat in the sauce. /n
step 10 Add the cooked spaghetti and toss until evenly coated. 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 keep the sauce smooth. Avoid overheating to prevent the sauce from separating.
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