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Cook the spaghetti according to package directions until al dente. Drain thoroughly and set aside.

Heat the butter and olive oil in a large skillet or Dutch oven over medium heat.

Add the bite-sized chicken pieces to the skillet. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes.

If using, add the diced onion to the skillet with the chicken and cook for 2-3 minutes until softened.

Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.

Pour in the heavy cream (or half-and-half) and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.

Reduce the heat to low and add the grated Parmesan and shredded mozzarella. Stir continuously until the cheeses are fully melted and the sauce is smooth and creamy.

Add the cooked spaghetti to the skillet with the sauce. Toss thoroughly until every strand of spaghetti is coated in the creamy mozzarella sauce.

Let the spaghetti and sauce simmer together for 1-2 minutes to allow the sauce to thicken slightly and for the flavors to meld.

Garnish with fresh chopped parsley or a pinch of red pepper flakes, if desired, and serve warm.


Cook the spaghetti according to package directions until al dente. Drain thoroughly and set aside.

Heat the butter and olive oil in a large skillet or Dutch oven over medium heat.

Add the bite-sized chicken pieces to the skillet. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes.

If using, add the diced onion to the skillet with the chicken and cook for 2-3 minutes until softened.

Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.

Pour in the heavy cream (or half-and-half) and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.

Reduce the heat to low and add the grated Parmesan and shredded mozzarella. Stir continuously until the cheeses are fully melted and the sauce is smooth and creamy.

Add the cooked spaghetti to the skillet with the sauce. Toss thoroughly until every strand of spaghetti is coated in the creamy mozzarella sauce.

Let the spaghetti and sauce simmer together for 1-2 minutes to allow the sauce to thicken slightly and for the flavors to meld.

Garnish with fresh chopped parsley or a pinch of red pepper flakes, if desired, and serve warm.
