Creamy Garlic Butter Chicken Spaghetti in Mozzarella Three-Cheese Sauce
Ingredients:
1 lb spaghetti
1½ lbs boneless, skinless chicken breasts, cut into thick slices
1½ teaspoons Cajun seasoning
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
3 tablespoons unsalted butter
1 tablespoon olive oil
5 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
½ cup chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
2 tablespoons chopped parsley (for garnish)
Directions:
1. Cook the spaghetti according to the package directions until al dente. Drain, drizzle with a little olive oil to prevent sticking, and set aside.
2. In a bowl, season the chicken pieces with Cajun seasoning, paprika, garlic powder, salt, and pepper. Toss until evenly coated.
3. Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. When hot, add the chicken pieces and sear until golden brown and cooked through, about 6–8 minutes. Remove from the skillet and set aside.
4. In the same skillet, lower the heat to medium and add the remaining butter. Add minced garlic and cook for 30 seconds until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream and milk, and bring to a gentle simmer.
6. Reduce heat to low and add Velveeta cubes, stirring until melted and smooth. Then add mozzarella and Parmesan, stirring continuously until the sauce becomes thick, creamy, and glossy.
7. Sprinkle in Italian seasoning and adjust salt and pepper to taste.
8. Add the cooked spaghetti to the skillet and toss gently to coat each strand with the three-cheese sauce. Return the chicken to the pan and toss lightly or serve it arranged on top of the pasta.
9. Garnish with chopped parsley and a little extra Parmesan before serving.
Cooking Time:30 minutes
Servings:4
Calories: 720 per serving