Ingredients
Scale
- 1 lb Spaghetti
- 2 large Chicken Breasts, cubed
- 1 tablespoon Italian Seasoning (dried oregano, basil, thyme)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- Salt and Pepper to taste
- 2 tablespoons Olive Oil
- 4 tablespoons Unsalted Butter
- 3 cloves Garlic, minced
- 2 cups Heavy Cream
- 1.5 cups Parmesan Cheese, freshly grated
- 1/2 cup Pasta Water (reserved)
- Fresh Parsley for garnish
Instructions
- Step 1: Boil the Spaghetti. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until it reaches al dente texture. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and keep it warm.
- Step 2: Season and Cook the Chicken. Pat the chicken cubes dry with paper towels. In a medium bowl, toss the chicken with Italian seasoning, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Step 3: Prepare the Herb Alfredo Sauce. In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Slowly whisk in the grated Parmesan cheese until the sauce becomes smooth and thickened. If the sauce is too thick, whisk in a splash of the reserved pasta water.
- Step 4: Combine and Garnish. Add the cooked spaghetti and the seasoned chicken back into the skillet with the Alfredo sauce. Use tongs to toss everything together until the pasta is thoroughly coated in the cheesy herb sauce. Let it sit for a minute to allow the flavors to meld. Garnish with a generous sprinkle of fresh parsley and extra Parmesan before serving.
- Cook Time: 40 minutes