Ingredients

For the chicken

• 2 large boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ¾ teaspoon salt, or to taste

For the creamy Parmesan spaghetti

• 12 oz (340 g) spaghetti

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ¾ cup chicken broth

• 1 cup freshly grated Parmesan cheese

• ½ teaspoon Italian seasoning

• ¼ teaspoon red pepper flakes (optional)

• Salt and black pepper, to taste

• ½ cup reserved pasta water, as needed

For garnish

• 2 tablespoons chopped fresh parsley

• Extra grated Parmesan cheese

• A pinch of red pepper flakes (optional)

Instructions

Step 1: Prepare the chicken

1. Slice the chicken breasts horizontally into thinner cutlets for even cooking.

2. Pat dry with paper towels.

3. Mix paprika, garlic powder, Italian seasoning, onion powder, salt, and black pepper in a small bowl.

4. Coat both sides of the chicken evenly with the seasoning mixture.

Step 2: Cook the chicken

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

2. Add the seasoned chicken and cook for 5–7 minutes per side, depending on thickness.

3. Cook until golden brown and the center reaches 165°F (74°C).

4. Add the remaining tablespoon of butter during the final minute and spoon the melted butter over the chicken.

5. Transfer the chicken to a plate and let it rest for 5 minutes before slicing.

Step 3: Boil the spaghetti

1. Bring a large pot of salted water to a boil.

2. Add the spaghetti and cook according to the package instructions until al dente.

3. Before draining, reserve ½ cup of pasta water.

4. Drain the spaghetti and set aside.

Step 4: Make the creamy garlic sauce

1. In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat.

2. Add the minced garlic and cook for 30–60 seconds until fragrant. Avoid browning it.

3. Pour in the chicken broth and scrape up the flavorful browned bits from the bottom of the skillet.

4. Add the heavy cream and Italian seasoning.

5. Simmer gently for 3–4 minutes, stirring occasionally.

6. Reduce the heat to low and gradually stir in the Parmesan cheese until melted and smooth.

7. Add black pepper, salt if needed, and optional red pepper flakes.

8. If the sauce is too thick, add a little reserved pasta water until it reaches your preferred consistency.

Step 5: Combine the spaghetti and sauce

1. Add the drained spaghetti directly to the skillet.

2. Toss gently until every strand is coated in the creamy garlic Parmesan sauce.

3. Simmer for 1–2 minutes over low heat.

4. Taste and adjust the seasoning.

Step 6: Plate and serve

1. Arrange the creamy spaghetti on serving plates.

2. Slice the rested chicken into strips and place it alongside or on top of the pasta.

3. Spoon some extra sauce over the chicken.

4. Finish with fresh parsley, grated Parmesan, and a light sprinkle of red pepper flakes.

Serve immediately while the sauce is creamy and the chicken is juicy.

Nutrition information (approximate)

Quick tips

• For extra flavor: Use freshly grated Parmesan rather than pre-shredded cheese.

• For a silky sauce: Keep the heat low after adding the cheese to prevent separation.

• For extra vegetables: Add sautéed mushrooms, spinach, or broccoli.

• For leftovers: Refrigerate in an airtight container for up to 3–4 days. Reheat gently with a splash of milk or broth.

Enjoy your homemade creamy garlic Parmesan chicken spaghetti!