In a large skillet over medium high heat melt butter until it sizzles. Add in onion and cook 3-4 minutes until softened.
Season chicken with salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika. Toss to coat. Add seasoned chicken to onion in the skillet and cook for 4-5 minutes until chicken is golden brown on all sides. (Cook one minute per side of chicken.)
Stir in minced garlic into browned chicken for 1 minute. Stir in chicken broth and rice over high heat until it comes to a boil. Turn down heat to a low setting, place lid on skillet and simmer for 15-20 minutes until rice is cooked through and tender.
Turn off heat and stir in parmesan cheese, heavy cream and parsley. Taste to adjust seasonings, if needed. Serve with additional parmesan and parsley, if desired.
I am a OTR truck driver, and when I get home I am the cook. Your taco spaghetti is one of my wife’s favorite. Tonight I am fixing PTARMIGAN chicken.
That’s awesome! I’m glad y’all like my Taco Spaghetti.