Creamy Garlic Parmesan Chicken Spaghetti in Cheesy Velveeta Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into thick slices
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
4 oz Velveeta cheese, cubed
2 oz cream cheese, softened
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 oz spaghetti
2 tablespoons chopped fresh parsley (for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain, drizzle with olive oil, and set aside.
2. In a bowl, season the chicken slices with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss to coat evenly.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 6–8 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
4. Lower the heat to medium and melt the remaining tablespoon of butter. Add minced garlic and cook for about 30 seconds until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Add heavy cream and stir to combine, bringing the mixture to a gentle simmer.
6. Reduce the heat to low and add Velveeta cubes and cream cheese, stirring until melted and smooth.
7. Stir in Parmesan cheese and Italian seasoning, mixing until the sauce thickens and turns glossy. Adjust seasoning with salt and pepper to taste.
8. Add the cooked spaghetti to the skillet and toss until the noodles are fully coated in the creamy Velveeta-Parmesan sauce.
9. Return the seared chicken to the pan and gently combine.
10. Garnish with chopped parsley and a little extra Parmesan before serving.
Cooking Time:30 minutes
Servings:4
Calories: 735 per serving