Cowboy Butter Chicken Spaghetti with Creamy Three-Cheese Sauce
This Cowboy Butter Chicken Spaghetti with Creamy Three-Cheese Sauce is rich, savory, and loaded with buttery garlic flavor. Tender seasoned chicken is paired with perfectly cooked spaghetti coated in a silky cheese sauce made with three delicious cheeses for a comforting meal everyone will love.Ingredients:12 oz spaghetti2 boneless, skinless chicken breasts2 tbsp olive oil3 tbsp butter4 garlic cloves, finely minced1 tsp salt½ tsp black pepper1 tsp paprika1 tsp Italian seasoning½ tsp crushed red pepper flakes (optional)1 cup heavy cream½ cup chicken broth½ cup shredded cheddar cheese½ cup shredded mozzarella cheese½ cup grated Parmesan cheese1 tbsp chopped fresh parsley (optional)Instructions:Bring a large pot of water to a boil and cook the spaghetti according to package directions until tender, usually about 9–11 minutes. Drain well and set aside.Season the chicken breasts evenly with salt, black pepper, paprika, Italian seasoning, and red pepper flakes if you want a little heat.Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5–6 minutes on each side until golden brown and fully cooked. Transfer to a plate and slice into strips.Using the same skillet, melt the butter over medium heat. Stir in the minced garlic and cook briefly until fragrant, around 1 minute.Pour in the chicken broth and heavy cream. Let the mixture simmer for about 3–5 minutes until it begins to thicken slightly.Add cheddar, mozzarella, and Parmesan cheese. Stir continuously until the cheese melts into a smooth and creamy sauce.Add the cooked spaghetti to the skillet and toss gently until every strand is coated with the creamy cheese mixture.Arrange the sliced chicken over the pasta, garnish with chopped parsley if desired, and serve warm. Refrigerate leftovers in an airtight container for up to 3 days.Prep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutesServings: 4–6Calories: Approximately 680 kcal per serving