Garlic Butter Chicken Thighs on Spaghetti with Alfredo Sauce

Instructions

1. 1

   **Prepare the Spaghetti:**

2. 2

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve about 1/2 cup of pasta water, then drain the spaghetti and set aside.

3. 3

   **Sear the Chicken:**

4. 4

   In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Season the chicken thighs generously with salt, pepper, Italian herbs, and lemon zest.

5. 5

   When the butter is foamy, add the chicken thighs to the skillet. Cook for about 6-7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest.

6. 6

   **Make the Garlic Butter Sauce:**

7. 7

   In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 30 seconds—don’t let it burn!

8. 8

   Return the chicken to the skillet, and spoon the garlic butter over the chicken as it heats through for an additional minute.

9. 9

   **Prepare the Alfredo Sauce:**

10. 10

    In another saucepan over medium heat, melt 2 tablespoons of butter, then add the heavy cream. Bring to a gentle simmer.

11. 11

    Gradually whisk in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add some reserved pasta water to achieve your desired consistency.

12. 12

    **Combine:**

13. 13

    Toss the drained spaghetti into the Alfredo sauce until well-coated. Slice the chicken thighs and place them atop the spaghetti.

14. 14

    **Serve:**

15. 15

    Garnish with chopped parsley, if desired. Serve hot, and enjoy the delectable flavors!