1 lb uncooked spaghetti (cooked to al dente and drained, measure 1 pound before cooking) |
7 boneless skinless chicken breasts, diced |
8 tablespoons butter, divided |
2 tablespoons fresh minced garlic, divided |
1 teaspoon dried italian seasoning |
1 small onion, finely chopped |
1 teaspoon crushed red pepper flakes (optional or to taste) |
0.5 (200 g) package fresh mushrooms, sliced (can use more) |
1/3 cup all-purpose flour |
2 teaspoons seasoning salt (or to taste) or 2 teaspoons white salt (or to taste) |
4 cups half-and-half cream (or use half milk and cream) |
1/2 teaspoon ground black pepper (or to taste) |
3/4 cup grated parmesan cheese |
8 ounces shredded monterey jack cheese |
2 large roma tomatoes, diced (or use 3 small) |
1/4 cup sour cream (optional) |
grated parmesan cheese, for sprinkling (optional) |