Ingredients
Scale
- 12 ounces spaghetti
- 1 pound chicken breast, diced
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Instructions
- Boil spaghetti according to package instructions until al dente, then drain.
- Heat olive oil in a skillet over medium-high heat.
- Season the diced chicken with garlic powder, onion powder, salt, and pepper. Sear in the skillet until golden brown.
- In a large bowl, combine the cooked spaghetti, sautéed chicken, heavy cream, and half of the mozzarella and cheddar cheese.
- Transfer the mixture to a baking dish and top with the remaining cheese.
- Bake at 350°F (175°C) for 25-30 minutes, until hot and bubbly.
- Let the dish rest for 10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish can be frozen before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg