Cheesy Cajun Chicken with Spaghetti in Parmesan Cream Sauce
Ingredients:
1 pound spaghetti
2 boneless, skinless chicken breasts (about 1.5 pounds)
2 tablespoons olive oil
4 tablespoons butter, divided
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces cream cheese, softened
1 cup heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese
4 ounces Velveeta cheese, cubed
2 ounces mozzarella cheese, shredded
1/4 cup milk
Directions:
Cook the spaghetti according to package directions in salted water until al dente. Drain well and set aside. While the pasta is cooking, prepare the chicken. Cut the chicken breasts into bite-sized pieces. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and season with Cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper. Cook until the chicken is 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 over medium heat. Add the softened cream cheese and stir until smooth. Gradually whisk in the heavy cream and chicken broth until the sauce is smooth and creamy. Stir in the grated Parmesan cheese, Velveeta cheese, and mozzarella cheese until all the cheeses are melted and the sauce is thick and glossy. If the sauce is too thick, add milk, one tablespoon at a time, until it reaches the desired consistency. Add the cooked spaghetti to the cheese sauce and toss to coat evenly. Add the cooked chicken to the spaghetti and cheese sauce, tossing to combine. Serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: 650