Before I became friends with Steph over at Plain Chicken, I was certain she would think I was a stalker if we ever met.
She and I have sooo many of the same or similar recipes! Because she has amazing taste. Obviously.
But seriously, sometimes I’d see something on Pinterest and be like Hey, I make that too! Then click over to the recipe and discover it lead me to Plain Chicken.
Then I was like I want to know her. So I drove to Alabama and hid in her neighbor’s hedgerow and watched her for three days before I made up some story about a flat tire and Can I use your phone and now we’re best friends!
Sometimes I really just want to see if you’re paying attention.
There’s one recipe Steph has that I’d never heard of before and knew I wanted to try it because, I mean, LOOK at it!
This recipe couldn’t be any easier and the leftovers heat up like a dream! You just season up some chicken, pan fry it in a little butter, dump in some cream and voila!
2 pounds chicken breast tenderloins
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 cup butter, divided
3 cups real, heavy cream (36% fat or higher)
10-12 oz. spaghetti, cooked
Combine garlic, salt, onion powder, chili powder, paprika and white pepper in a separate bowl then mix well. Reserve 2 teaspoons of spice mixture and set aside. Season chicken with remaining spice mixture. I mixed mine in a large bowl using my hands to ensure the chicken was evenly coated.
Heat 3 tablespoons butter in a large skillet over medium heat until sizzling. You can’t get the butter too hot or it will burn so keep your heat set at medium. Add half of the chicken pieces and cook until nicely browned. Add 1 more tablespoon butter then flip the chicken and brown on the other side. Once chicken is nicely browned on both sides, remove from pan. Repeat this process with the remaining chicken and butter. Cover chicken with aluminum foil to keep warm.
Add cream and reserved spice mixture to skillet and heat over medium heat until simmering, slowly stirring. Once simmering, continue to cook over medium heat for approximately 10-15 minutes or until thick and creamy. Once thickened, add additional salt and/or garlic powder to taste if desired
Serve chicken and sauce over cooked spaghetti. Sometimes I take my chicken for a swim through the sauce once it's ready to make sure the chicken is nice and hot.
Makes approximately 6-8 servings.
- No, you can't make this in a crock pot.
- I used 3 cups of cream (vs. the 2 in the original recipe) to ensure there was enough sauce for 6-8 servings.
- You can substitute black pepper for white pepper but I'm telling ya, white pepper takes this to a whole other level of awesomeness.
- Feel free to cut this recipe in half. I would suggest using 2 cups of cream, though, because wouldn't you rather have too much sauce than not enough??
- Please don't blow up my inbox and comment section about how fattening this is. So is ice cream which is why no one eats it for breakfast every day.
- I updated this recipe 1/6/17 to reserve 2 teaspoons of spice mixture to be used in sauce. The recipe originally read to reserve 1 teaspoon but the more I make this, the more I like more spices in the sauce 😉
- [NEW NOTE] There's been some discussion about the sauce not thickening and/or adding cornstarch and flour to the cream to make it thicken. If you use real, heavy cream (36% fat or higher) the sauce will thicken on its own beautifully. I have made this dozens of times and never ever never had any issues with the sauce thickening. Just simmer it (slow, small bubbles) until it's thick.