Ingredients
Scale
- 12 ounces spaghetti
- 1 1/2 pounds boneless skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add olive oil and 2 tablespoons of butter. Once melted, add sliced chicken seasoned with garlic powder, salt, and pepper. Cook until golden brown (about 6–8 minutes).
- In the same skillet, add remaining butter along with diced onion and minced garlic. Sauté until onions are translucent (about 3–4 minutes). Sprinkle flour over the mixture and stir to combine.
- Gradually whisk in chicken broth and heavy cream until smooth; allow sauce to thicken.
- Reduce heat to low and stir in cream cheese until melted. Gradually add cheddar, mozzarella, and Parmesan cheeses; stir until fully combined.
- Add cooked spaghetti to the skillet and toss gently to coat in creamy sauce. Heat through for an additional minute if needed.
- Garnish with chopped parsley before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 670
- Sugar: 3g
- Sodium: 620mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 150mg