Cajun Garlic Butter Chicken Spaghetti with Cheesy Cream
Ingredients:
1 pound spaghetti
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter, divided
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons Cajun seasoning
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian herb blend
4 cloves garlic, minced
8 ounces cream cheese, softened
1 cup heavy cream
1 cup chicken broth
8 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Cook the spaghetti according to package directions until al dente. Drain and set aside. While the pasta is cooking, season the chicken pieces with salt, pepper, Cajun seasoning, garlic powder, onion powder, paprika, and Italian herb blend. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil 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 1 minute, until fragrant. Reduce the heat to low. Add the softened cream cheese, heavy cream, and chicken broth to the skillet. Stir until the cream cheese is completely melted and the sauce is smooth. Add the cubed Velveeta cheese, shredded mozzarella cheese, and grated Parmesan cheese to the sauce. Stir continuously until all the cheeses are melted and the sauce is thick and creamy. Add the cooked spaghetti to the cheese sauce and toss to coat thoroughly. Add the cooked chicken back to the skillet and stir to combine with the pasta and sauce. Serve immediately, ensuring each serving has plenty of chicken and cheesy pasta.
Cooking Time: 30 minutes | Servings: 6 | Calories: 750