Instructions
Step 1. Cook the Spaghetti:
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook until al dente (about 8–10 minutes).
- Reserve ½ cup pasta water, then drain and set aside.
Step 2. Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken, salt, pepper, and paprika.
- Cook for 5–7 minutes or until lightly golden and fully cooked.
- Add minced garlic and sauté for 1 more minute.
- Remove the chicken from the skillet and set aside.
Step 3. Make the Creamy Sauce:
- In the same skillet, melt butter over medium heat.
- Whisk in flour to make a light roux (about 30 seconds).
- Add heavy cream and chicken broth, whisking continuously.
- Stir in chopped sun-dried tomatoes and Parmesan cheese.
- Simmer for 3–4 minutes until slightly thickened.
Step 4. Combine Everything:
- Add the cooked chicken back into the sauce.
- Add spaghetti and gently toss to coat.
- Add chopped dill and mix again.
- If needed, add reserved pasta water to achieve your desired saucy texture.
Step 5. Serve:
- Serve warm and garnish with:
- extra dill
- extra Parmesan
- chili flakes (optional)