Spaghetti with Parmesan-Asiago Chicken Sauce

I'm still working on getting all my older drafts published. This one is from July of 2020, and I cannot find the pix to go with it, so that will have to wait for a remake at some point.

I was craving pasta and had some chicken to cook, couldn't find a recipe that appealed to me, so once again, I tried creating one.  And it turned out great! I'll go 9.5/10...I'll try tweaking it slightly next time I make it and see if I can get it to perfection level :) It's pretty darn tasty as I made it, though!

Ingredients:

~8 oz. thin spaghetti

1 1/4 lb. boneless, skinless chicken thighs (probably closer to 1 lb. after trimming fat), cut into to small/bite-size pieces

1 T. herbes de Provence

1 tsp. kosher salt

3/4 tsp. coarse ground black pepper

2 T. butter

3 cloves garlic, minced

1/2 c. Chardonnay

~2/3 c. chicken stock (or broth; I used a combo, but will use only stock next time)

~2 T. pasta cooking water (I will up this amount next time)

3 T. heavy cream

1/3 c. shredded Parmesan

~3 T. shredded Asiago

Directions:

1. Cook spaghetti according to package directions.  When draining, reserve some of the pasta water for use later in the sauce making.

2. In a large bowl, combine chicken, herbes de Provence, salt, and pepper.  

3. In a large skillet over medium to medium-high heat, melt the butter.  Once butter has melted, add chicken to the pan.  Cook, stirring occasionally.  When chicken has cooked for a few minutes, add the minced garlic to the pan.  Continue cooking until chicken is starting to brown a bit.

4. Deglaze pan with Chardonnay and let cook for 1-2 minutes, then stir in the chicken stock and reserved pasta cooking water.  Cook for additional 2 minutes, then stir in heavy cream.  Cook for another 1-2 minutes.

5. Remove from heat and stir in the Parmesan and Asiago.  Add the cooked spaghetti to pan and stir to combine/coat pasta.  Serve up and enjoy!