A dish that combines tender chicken, rich mozzarella, and a luscious garlic butter sauce that will have your family asking for seconds.
Ingredients
Scale:
12 ounces Spaghetti
1 pound Chicken breasts (boneless, skinless)
1 teaspoon Salt
1/2 teaspoon Pepper
4 cloves Garlic (minced)
1/2 cup Butter (1 stick)
1 cup Heavy cream
1 cup Shredded mozzarella cheese
1/4 cup Fresh parsley (chopped) for garnish
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with salt and pepper. In a large skillet over medium heat, melt 2 tablespoons of butter and add the chicken. Cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute, until fragrant but not browned.
Pour in the heavy cream and bring to a gentle simmer. Stir frequently for about 2-3 minutes, allowing the sauce to thicken slightly.
Add the shredded mozzarella cheese to the sauce, stirring until melted and creamy. If the sauce is too thick, you can add a splash of pasta water.
Slice the cooked chicken and return it to the skillet, along with the cooked spaghetti. Toss everything together until well coated in the garlic butter sauce.
Serve hot, garnished with chopped parsley for a fresh finish.
