Creamy Mushroom Spaghetti with Chicken

Preparing the Spaghetti (300 g) Start by cooking the spaghetti (300 g) according to the package instructions in a pot of salted boiling water. Once cooked, drain and set aside.

Cooking the Chicken Meanwhile, in a large skillet, heat oil (1 tablespoon) over medium heat. Add the chicken filets (2) seasoned with paprika, garlic powder, salt, and pepper. Cook until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set it aside.

Sautéing the Mushrooms (1 cup) In the same skillet, add a bit more oil (1 tablespoon) and sauté the mushrooms (1 cup) with garlic powder, parsley, salt, and pepper until they are tender and browned. Remove the mushrooms (1 cup) and set aside.

Preparing the Sauce Reduce the heat to low and pour in the cream (1 cup), sour cream (½ cup), cheese (1 cup), soy sauce (2 tablespoons), and spices. Stir well until the cheese (1 cup) is melted and the sauce is creamy and well combined.

Combining the Ingredients Add the cooked chicken and mushrooms (1 cup) back to the skillet with the sauce. Stir to combine and simmer gently for a few minutes until everything is heated through and well coated in the sauce.

Assembling the Dish Finally, add the cooked spaghetti (300 g) to the skillet and toss everything together until the spaghetti (300 g) is well coated in the creamy sauce and all ingredients are evenly distributed.

Serving the Dish Serve the creamy mushroom spaghetti (300 g) with chicken hot, garnished with a sprinkle of fresh parsley and extra grated cheese (1 cup), if desired.