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Ingredients
2 Pounds chicken breast tenderloins
2 Teaspoons garlic powder
1 Teaspoon salt
1 Teaspoon onion powder
1 Teaspoon chili powder
1 Teaspoon paprika
1/2 Teaspoon white pepper
1/2 Cup butter, divided
3 Cups real, heavy cream (36% fat or higher)
12 Ounces spaghetti, cooked
Instructions
Combine garlic, salt, onion powder, chili powder, paprika and white pepper in a separate bowl and mix well. Set aside 2 teaspoons of spice mixture. Season chicken with remaining spice mixture. I mixed mine in a large bowl using my hands to ensure the chicken was evenly coated.
Heat 3 tablespoons butter in a large skillet over medium heat until sizzling. Add half of the chicken pieces and cook until nicely browned. Add 1 more tablespoon butter then flip the chicken and brown on the other side. Once chicken is nicely browned on both sides, remove from pan. Repeat this process with the remaining chicken and butter. Cover chicken with aluminum foil to keep warm.
Add cream and reserved spice mixture to skillet and heat over medium heat until simmering, slowly stirring. Once simmering, continue to cook over medium heat for approximately 10-15 minutes or until thick and creamy. Once thickened, add additional salt and/or garlic powder to taste if desired
Serve chicken and sauce over cooked spaghetti.