Creamy Cajun Garlic Butter Chicken Spaghetti with Three-Cheese Sauce
Ingredients:
18 ounces spaghetti pasta
2¼ pounds boneless skinless chicken breasts, sliced into strips
3 tablespoons olive oil
3 tablespoons butter
1½ tablespoons Cajun seasoning
1½ teaspoons garlic powder
1½ teaspoons onion powder
¾ teaspoon smoked paprika
Salt and black pepper, to taste
7 cloves garlic, minced
1½ cups chicken broth
2¼ cups heavy cream
6 ounces cream cheese, softened
9 ounces Velveeta cheese, cubed
¾ cup grated Parmesan cheese
1½ cups shredded mozzarella cheese
1½ tablespoons fresh parsley, chopped
1½ teaspoons Italian seasoning
Directions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and lightly drizzle with olive oil to prevent sticking. Set aside.
2. Warm the olive oil and butter in a large skillet over medium high heat. Add the chicken strips and season with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for about 8 minutes, stirring occasionally, until the chicken is golden and fully cooked. Transfer to a plate.
3. Lower the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Pour in the chicken broth and scrape up the browned bits from the bottom for added flavor.
4. Stir in the heavy cream and cream cheese, whisking until smooth. Add the Velveeta, Parmesan, and mozzarella cheeses, stirring consistently until the sauce becomes thick, glossy, and creamy.
5. Add the Italian seasoning, then return the cooked chicken to the skillet. Toss to coat the chicken evenly in the creamy Cajun cheese sauce.
6. Add the cooked spaghetti and mix well until every strand is coated. Let the pasta simmer for a couple of minutes so the sauce thickens and absorbs into the noodles.
7. Garnish with chopped parsley and a little extra Parmesan before serving.
Cooking Time: 30 minutes
Servings: 6
Calories: 600 per serving