Instructions
Combine garlic, salt, onion powder, chili powder, paprika, and white pepper in a separate bowl and mix well. Reserve 2 teaspoons of spice mixture and set it aside. Season the chicken with the remaining spice mixture.
Heat 3 tablespoons of 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 of butter, then flip the chicken and brown on the other side. Once the chicken is nicely browned on both sides, remove it from the pan. Repeat this process with the remaining chicken and butter. Set the chicken aside, then cover it with aluminum foil to keep it warm.
Add cream and reserved spice mixture to skillet, then heat over medium heat until simmering (small bubbles), 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 the chicken and sauce over cooked spaghetti. Sometimes I take my chicken for a swim in the sauce once it’s ready to make sure the chicken is nice and hot.
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