Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts (about 500g)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Spaghetti:

• 300g spaghetti (or your favourite pasta)
• Salt for the pasta water

For the Cheesy Sauce:

• 2 cups (about 200g) Parmalat Grated Cheddar Cheese
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon Dijon mustard (optional for added flavour)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• Salt and pepper to taste

For the Topping (optional, for added crunch):

• 1/2 cup breadcrumbs
• 2 tablespoons melted butter
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the Spaghetti:
• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain and set aside.
2. Cook the Chicken:
• Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
• Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 75°C or 165°F). Remove from the skillet and let rest for a few minutes before slicing into bite-sized pieces.
3. Prepare the Cheesy Sauce:
• In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, whisking continuously.
• Slowly add the milk and cream, whisking to prevent lumps from forming. Cook until the mixture begins to thicken, about 4-5 minutes.
• Add the Dijon mustard (if using), garlic powder, red pepper flakes, salt, and pepper. Stir to combine.
• Reduce the heat to medium-low and stir in 1 1/2 cups of the Parmalat Grated Cheddar Cheese, stirring until fully melted and smooth. If the sauce becomes too thick, add a little more milk to loosen it.
4. Combine the Chicken, Spaghetti, and Cheese Sauce:
• Add the cooked spaghetti and the sliced chicken to the cheese sauce in the skillet. Toss everything together until the spaghetti and chicken are coated in the creamy, cheesy sauce.
5. Add a Crunchy Topping (Optional):
• Preheat your oven’s broiler.
• Transfer the chicken and spaghetti mixture to an oven-safe baking dish. Sprinkle the remaining 1/2 cup of Parmalat Grated Cheddar Cheese on top.
• In a small bowl, mix the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the cheese.
• Place the dish under the broiler for 3-5 minutes or until the topping is golden brown and crispy.
6. Serve:
• Garnish with fresh parsley, if desired, and serve hot.