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Spinach Chicken Spaghetti with Mozzarella
Isabella

Creamy Spinach Chicken Spaghetti with Mozzarella Parmesan

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Ingredients Method

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts, cut into thick chunks
  • 12 ounces dry spaghetti
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter divided
  • 5 garlic cloves minced, divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 1 cup heavy cream
  • ¾ cup whole milk
  • 2 ounces cream cheese softened
  • 1¼ cups freshly shredded mozzarella
  • ¾ cup freshly grated Parmesan
  • 3 cups baby spinach
  • 2 tablespoons chopped fresh parsley
  • ½ to 1 cup reserved pasta water as needed

Method
 

  1. Cook the spaghetti in well-salted water until al dente. Save about 1 cup of pasta water before draining.
  2. Season the chicken with Italian seasoning, oregano, basil, black pepper, and salt. Heat the olive oil in a large skillet and cook until golden-brown with seared edges and fully cooked through.
  3. Add 1 tablespoon butter and half the garlic. Toss the chicken through the garlic butter for about 30 seconds, then transfer it to a plate.
  4. Melt the remaining butter in the same skillet. Add the rest of the garlic, then stir in the heavy cream, milk, and cream cheese until smooth. Add the spinach and cook just until wilted.
  5. Remove from the heat and stir in the mozzarella and Parmesan. Toss with the spaghetti until thick and glossy, using a little pasta water only if needed. Serve beside the chicken and finish with parsley.