Three-Cheese Cajun Chicken Spaghetti with Creamy Velveeta Alfredo Sauce
Ingredients:
1 pound spaghetti
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon paprika
4 tablespoons butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Directions:
1. Cook the spaghetti according to package directions. Drain and set aside.
2. In a large bowl, toss the chicken pieces with olive oil, Cajun seasoning, garlic powder, and paprika.
3. Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Set aside.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
5. Whisk in the flour until smooth. Gradually add the milk, whisking constantly to prevent lumps.
6. Bring the sauce to a simmer and cook until thickened, about 3-5 minutes.
7. Reduce heat to low and stir in the Velveeta cheese and cream cheese until melted and smooth.
8. Add the mozzarella and Parmesan cheese and stir until melted and the sauce is creamy.
9. Season with salt and black pepper to taste.
10. Add the cooked spaghetti and cooked chicken to the sauce. Toss to coat evenly.
11. Serve immediately, ensuring each serving has plenty of sauce and chicken.
Cooking Time: 30 minutes | Servings: 6 | Calories: 650