Garlic Butter Chicken Spaghetti Alfredo with Mozzarella Cream
Ingredients:
1 pound spaghetti
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 tablespoons butter, divided
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 cup heavy cream
1/2 cup chicken broth
4 ounces cream cheese, softened
8 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/4 cup milk
Directions:
Cook the spaghetti according to package directions. Drain and set aside.
While the pasta is cooking, season the chicken pieces with salt, pepper, Cajun seasoning, garlic powder, onion powder, and paprika.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce the heat to low.
Add the softened cream cheese, mozzarella cheese, and Parmesan cheese to the skillet. Stir until the cheeses are melted and the sauce is smooth and creamy. If the sauce is too thick, add milk until it reaches your desired consistency.
Add the cooked spaghetti to the skillet and toss to coat with the cheese sauce.
Add the cooked chicken to the skillet and toss to combine.
Serve immediately.
Cooking Time: 25 minutes | Servings: 6 | Calories: 650