Creamy Three-Cheese Chicken Spaghetti with Garlic Cajun
Ingredients:
2 large boneless, skinless chicken breasts, cut into thick strips
1½ teaspoons Cajun seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
5 cloves garlic, minced
12 ounces spaghetti pasta
1 cup low-sodium chicken broth
1½ cups heavy cream (36% milk fat)
4 ounces Velveeta cheese, cut into cubes
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
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 the package directions. Drain, drizzle lightly with olive oil, and set aside.
2. Pat the chicken dry with paper towels. Season with Cajun seasoning, salt, pepper, and smoked paprika. Toss to coat evenly.
3. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken in a single layer and sear for about 5 to 6 minutes per side until golden brown, cooked through, and crisp around the edges. Remove and set aside.
4. In the same skillet, melt another tablespoon of butter if needed. Add the minced garlic and sauté for about 30 seconds, stirring until fragrant.
5. Pour in the chicken broth and stir to deglaze the pan, scraping up the browned bits for added flavor. Let it simmer for 1 to 2 minutes.
6. Lower the heat to medium and pour in the heavy cream. Add Velveeta cubes, whisking gently until fully melted and smooth.
7. Stir in mozzarella and Parmesan cheeses gradually until the sauce turns thick, creamy, and glossy.
8. Season the sauce with garlic powder and taste to adjust seasoning if needed. Stir in chopped parsley for color and freshness.
9. Add the cooked spaghetti to the sauce and toss until every strand is coated in the rich, three-cheese Cajun garlic sauce. Let it rest for 1 to 2 minutes over low heat to allow the sauce to cling beautifully.
10. Arrange the dish for serving: place the creamy spaghetti on one side of the plate and the seared chicken on the other. Drizzle a little sauce over the chicken and garnish with fresh parsley and extra Parmesan.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~725 per serving