Cowboy Butter Chicken Spaghetti in Three-Cheese Cream
Ingredients:
1 lb spaghetti
2 large chicken breasts, sliced into bite-size strips
5 tbsp butter, divided (2 tbsp + 3 tbsp)
2 tbsp olive oil
6 garlic cloves, minced
1 tbsp Dijon mustard
1 tsp smoked paprika (for chicken)
1 tsp dried thyme
1/2 tsp red pepper flakes
Juice of 1/2 lemon
1/2 tsp salt (for chicken)
1/2 tsp black pepper (for chicken)
1/2 tsp salt (for sauce)
1/2 tsp black pepper (for sauce)
2 1/2 cups heavy cream
4 oz cream cheese, softened and cubed
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Directions:
Bring a large pot of water to a boil, add a generous pinch of salt, then add 1 lb spaghetti and cook until al dente. Drain and set aside, reserving 1/2 cup pasta water.
Place the chicken strips in a bowl and season with 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Toss until evenly coated.
Heat 2 tbsp olive oil and 2 tbsp butter in a large pan over medium-high heat until the butter foams.
Add the chicken strips in a single layer and sear for 3 minutes without stirring until deeply golden.
Flip the chicken and cook another 2–3 minutes until crispy at the edges. Transfer to a plate and set aside.
Reduce heat to medium, then add the remaining 3 tbsp butter to the same pan and let it melt.
Add 1 tbsp Dijon mustard, 1 tsp dried thyme, 1/2 tsp red pepper flakes, and the juice of 1/2 lemon, stirring until combined.
Add 6 minced garlic cloves and sauté for 30–45 seconds until fragrant.
Pour in 2 1/2 cups heavy cream and stir, scraping up the browned bits.
Add 4 oz cubed cream cheese and whisk continuously for 2–3 minutes until smooth.
Lower the heat to low, then add 1 1/2 cups shredded mozzarella one handful at a time, stirring until stretchy.
Add 1 1/2 cups shredded sharp cheddar one handful at a time, stirring until melted.
Add 1 cup grated Parmesan one handful at a time, stirring until smooth.
Stir in 1/2 tsp salt and 1/2 tsp black pepper, then simmer for 2 minutes until thick, glossy, and pooling. Loosen with reserved pasta water if needed.
Add the cooked spaghetti to the sauce and toss until every strand is heavily coated and buried.
Top the pasta with the seared cowboy butter chicken, sprinkle with 2 tbsp chopped parsley, and serve immediately.