: Cheesy Chicken Garlic Butter Roasted Veggie Spaghetti 🍝🍗🧄

👩‍🍳 Instructions

1️⃣ Cook the Spaghetti 🍝

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

2️⃣ Roast the Veggies & Cook the Chicken 🍗🥒

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the diced bell pepper, zucchini, and halved cherry tomatoes with a little olive oil, salt, pepper, garlic powder, and dried oregano.
3. Roast for 15 minutes until tender and slightly caramelized. Set aside.
4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with salt, pepper, and garlic powder.
5. Cook chicken for 5–6 minutes until golden and fully cooked through. Set aside.

3️⃣ Make the Garlic Butter Sauce 🧄🧈

1. In the same skillet used for the chicken, melt butter over medium heat.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and let it cook for 3–4 minutes to thicken slightly.
4. Stir in grated Parmesan cheese and fresh parsley, then season with salt and pepper to taste.

4️⃣ Combine Everything 🍝🍗

1. Add the cooked spaghetti and roasted vegetables to the skillet with the garlic butter sauce.
2. Gently toss everything together until the pasta is coated with the sauce and the vegetables are evenly distributed.
3. Add the cooked chicken and mix well. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.

5️⃣ Serve 🍽️

• Plate the cheesy chicken garlic butter spaghetti and serve immediately.
• Garnish with extra parsley and a sprinkle of Parmesan cheese if desired.
  

  🌟 Tips & Variations