Creamy Chicken-tomato Pasta Skillet

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb uncooked spaghetti (cooked to al dente and drained, measure 1 pound before cooking)
• 7 boneless skinless chicken breasts, diced
• 8 tablespoons butter, divided
• 2 tablespoons fresh minced garlic, divided
• 1 teaspoon dried italian seasoning
• 1 small onion, finely chopped
• 1 teaspoon crushed red pepper flakes (optional or to taste)
• 0.5 (200 g) package fresh mushrooms, sliced (can use more)
• 1/3 cup all-purpose flour
• 2 teaspoons seasoning salt (or to taste) or 2 teaspoons salt (or to taste)
• 4 cups half-and-half cream (or use half milk and cream)
• 1/2 teaspoon ground black pepper (or to taste)
• 3/4 cup grated parmesan cheese
• 8 ounces shredded monterey jack cheese
• 2 large roma tomatoes, diced (or use 3 small)
• 1/4 cup sour cream (optional)
• grated parmesan cheese, for sprinkling (optional)

Recipe

• 1 heat 4 tablespoons butter in a skillet over medium heat.
• 2 add in cubed chicken, 1 tablespoon fresh garlic and 2 teaspoons italian seasoning; cook stirring until the chicken is no longer pink and cooked through (do not overcook or the chicken will become dry) set aside to a bowl.
• 3 in the same skillet heat the remaining 4 tablespoons butter.
• 4 add in onion, crushed chili flakes, 1 tablespoon remaining garlic and sliced mushrooms; cook until the onions are soft.
• 5 stir in flour and seasoned salt; cook stirring continuously for 2 minutes.
• 6 slowly add in the 4 cups half and half cream; cook/simmer over low heat stirring until bubbly and thickened.
• 7 stir in 3/4 cup parmesan cheese and monterey jack until smooth and melted.
• 8 season with black pepper to taste.
• 9 stir in the cooked chicken mixture and chopped tomatoes.
• 10 stir in the sour cream (if using) until heated through but do not boil.
• 11 serve over cooked pasta, then sprinkle with more grated parmesan cheese if desired.
• 12 delicious!