Velveeta Garlic Butter Chicken with Spaghetti Alfredo
Ingredients:
1 pound spaghetti
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter, divided
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ounces Velveeta cheese, cut into cubes
4 ounces cream cheese, softened
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup milk
Directions:
Cook spaghetti according to package directions. Drain and set aside.
While spaghetti is cooking, prepare the chicken. In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with garlic powder, onion powder, Cajun seasoning, salt, and pepper. Cook until chicken is golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter with the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Reduce heat to low. Add the Velveeta cheese, cream cheese, heavy cream, and Parmesan cheese to the skillet. Stir continuously until the cheeses are melted and the sauce is smooth and creamy. If the sauce is too thick, add milk, 1 tablespoon at a time, until desired consistency is reached.
Add the cooked spaghetti to the cheese sauce and toss to coat evenly. Add the cooked chicken to the pasta and sauce. Stir gently to combine.
Serve immediately, ensuring each serving has plenty of chicken and sauce.
Cooking Time: 25 minutes | Servings: 6 | Calories: Approximately 750