2poundsboneless skinless chicken breastchicken tenders, or thighs
¼cupbutterdivided use
2cupsheavy cream
1poundthin spaghettior your favorite pasta
Instructions
Cut chicken breasts into strips.
Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.
Sprinkle over both sides of chicken.
Melt two tablespoons of the butter in the skillet over medium-high heat.
Cook the chicken until done, about 8 minutes. (165F on a meat thermometer)
Add the cream and remaining butter into the skillet.
Lower heat and simmer until the sauce thickens, about 5-7 minutes.
Serve chicken and sauce over thin spaghetti or your favorite pasta.
While the sauce is simmering cook pasta according to the instructions on the package. Drain.
Notes
Storage:If you happen to have some left be sure to refrigerate it promptly. Just spoon it into an airtight container or cover with plastic wrap and refrigerate for up to 4 days.This creamy chicken recipe does not freeze well. The sauce separates and becomes watery.Tips:
I like to season the chicken and refrigerate it overnight before cooking the next day. I think it gives it more flavor.
Use chicken tenders to make this even quicker and easier.
Reheat leftovers slowly over low heat or the sauce will break and get watery.
If you'd like a thicker sauce add a tablespoon of cornstarch to the cream before adding it to the skillet.
Although the delicious cream sauce cools it down, this is on the spicy side. Leave the cayenne out if you don't like the heat.
When the chicken is done it will register 160F on an instant read meat thermometer. It will continue to cook to 165F as it simmers in the sauce.
I like to sprinkle a little fresh parsley on top to make it pretty.