Cheesy Garlic Chicken Spaghetti in Creamy Cajun Alfredo Sauce
Ingredients:
2 large boneless, skinless chicken breasts (about 1½ lbs total), cut into thick strips
1½ teaspoons Cajun seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
5 cloves garlic, minced
12 ounces spaghetti pasta
1 cup low-sodium chicken broth
1½ cups heavy cream
4 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes (optional)
1 tablespoon chopped fresh parsley, plus more for garnish
Directions:
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Drain, drizzle lightly with olive oil, and set aside.
2. Pat the chicken pieces dry with paper towels. Season with Cajun seasoning, salt, pepper, and smoked paprika.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden brown and crispy at the edges. Remove and set aside.
4. In the same skillet, melt the remaining 1 tablespoon butter and add minced garlic. Sauté for about 30 seconds, stirring constantly until fragrant.
5. Pour in the chicken broth, stirring to deglaze the pan and scrape up any browned bits. Let it simmer for 1–2 minutes.
6. Lower the heat to medium and pour in the heavy cream. Add Velveeta cubes and whisk gently until melted and smooth.
7. Stir in mozzarella and Parmesan gradually until the sauce turns thick, glossy, and creamy.
8. Add garlic powder and crushed red pepper flakes (if using). Taste and adjust seasoning to your liking.
9. Add the cooked spaghetti to the sauce and toss until every strand is fully coated in the creamy Cajun Alfredo sauce. Let it rest over low heat for a minute so the sauce thickens beautifully.
10. Arrange the dish for serving: place the spaghetti on one side of the plate and the seared garlic butter chicken on the other. Spoon some sauce over the chicken and garnish with parsley and extra Parmesan.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~735 per serving