Cheesy Garlic Chicken with Creamy Mozzarella Parme
Ingredients:
1.5 lbs chicken breast, sliced into thick pieces
½ cup mozzarella, shredded (for crusting)
½ cup Parmesan, grated (for crusting)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and black pepper to taste
6 tablespoons butter, divided
8 cloves garlic, minced and divided
12 oz spaghetti
1½ cups heavy cream
6 oz cream cheese, softened
1 cup mozzarella, shredded (for sauce)
1 cup Parmesan, grated (for sauce)
¼ cup reserved pasta water
Fresh basil and parsley
Directions:
1. Cook the spaghetti in salted boiling water until just tender. Before draining, save about ¼ cup of the pasta water and set it aside.
2. In a bowl, mix the mozzarella and Parmesan for the crust with Italian seasoning and garlic powder. Season the chicken with salt and pepper, then press the cheese mixture onto each piece so it sticks well.
3. Heat 4 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until the outside turns golden and slightly crispy.
4. Add half of the garlic and spoon the butter over the chicken for extra flavor. If you want that bubbly finish, place the skillet under the broiler for a couple minutes, then remove the chicken and set it aside.
5. In the same pan, add the remaining butter and garlic. Cook briefly until fragrant.
6. Pour in the heavy cream and let it simmer gently, then stir in the cream cheese until smooth.
7. Add the mozzarella and Parmesan, stirring until the sauce becomes thick and creamy.
8. Add a splash of the reserved pasta water, then toss in the spaghetti until fully coated.
9. Serve the spaghetti with the cheesy chicken on the side or on top, and spoon extra sauce over everything. Finish with fresh basil and parsley.
Cooking Time: 35 minutes | Servings: 5 | Calories: ~950 per serving
Okay, so you've just made that amazing Creamy Mozzarella Parmesan Garlic Chicken with Spaghetti, right? I wanted to share a few extra tips and tricks I've picked up to make it even more incredible, and how I make it a regular in my meal rotation! First off, let's talk about that golden and crispy chicken. The recipe's pan-frying method is fantastic, but if you want extra crispiness without drying out the chicken, try this: after pan-searing until golden, pop those chicken pieces onto a baking sheet and finish them in a preheated oven at 375°F (190°C) for about 8-10 minutes, or until cooked through. This ensures they stay juicy inside while getting that perfect crust. Another trick is to pat your chicken breasts super dry before dredging them in the cheese mixture – moisture is the enemy of crispiness! Also, don't overcrowd your pan when searing, cook in batches if needed. Now, for that rich, white sauce with visible herbs – it's truly the star alongside the chicken! To get it extra velvety, make sure your cream cheese is truly softened to room temperature; it'll melt into the heavy cream much more smoothly. And that reserved pasta water? Don't skip it! It's starchy gold that helps the sauce cling beautifully to the spaghetti and emulsifies everything for that restaurant-quality finish. If your sauce ever feels a little too thick, a splash more pasta water (or even a tiny bit of milk) can loosen it up. For those visible herbs, I love to chop some fresh parsley and basil right before serving, not just for garnish, but to stir a little into the sauce itself for a burst of freshness. Thinking about variations? This recipe is super flexible! For a veggie boost, I often throw in a handful of fresh spinach or some sautéed mushrooms right before adding the pasta to the sauce. Sun-dried tomatoes (oil-packed, drained and chopped) also add a fantastic tangy depth. Want a bit of a kick? A pinch of red pepper flakes with the garlic can warm things up nicely. Sometimes, I'll even swap out half the mozzarella for provolone for a slightly different cheesy profile. What about leftovers? This dish actually reheats surprisingly well! Store any leftover chicken and spaghetti in separate airtight containers in the fridge for up to 3 days. When reheating, I find the best way to keep the spaghetti creamy is to add a splash of milk or chicken broth to the pan with the pasta and gently warm it over low heat, stirring frequently. For the chicken, a quick pop in the air fryer or oven will help it regain some of its crispiness. This recipe isn't just delicious; it’s become one of my go-to's for a comforting yet impressive weeknight meal. Paired with a simple green salad and some crusty garlic bread, it's a complete dinner that always gets rave reviews!
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