-
1
In a large family-size skillet, cook your cubed chicken over medium heat until browned on all sides and cooked through.
-
2
Remove chicken from pan and set it aside on a plate.
-
3
Drain drippings.
-
4
In the same pan, melt butter, then blend in flour, salt, pepper and garlic powder until liquid is absorbed.
-
5
Add in chicken broth, cream and the liquid from the mushroom can.
-
6
Heat to just barely boiling, then turn down heat a bit, stirring often.
-
7
Continue stirring as it thickens.
-
8
This takes some time.
-
9
(If it doesnt thicken, just take a splash of cold water and blend with a tablespoon of cornstarch then add it into your skillet of liquid and bring to a boil, stirring often.
-
10
This will help thicken quickly.)
-
11
Meanwhile, cook and drain your spaghetti noodles and steam your veggies, according to package instructions.
-
12
Check your roux (butter, cream, broth, flour mixture) as it should be thicker now like a sauce.
-
13
Once thickened add cubed chicken, mushrooms, steamed veggies, and cooked and drained spaghetti noodles.
-
14
Stir in grated Parmesan cheese, dried parsley flakes and onion powder.
-
15
Taste and season with more salt and pepper, if needed.
-
16
Enjoy!
