Garlic Butter Chicken Spaghetti with Cheesy Alfredo Sauce
Ingredients:
1 pound spaghetti
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter, divided
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
Salt and pepper to taste
4 tablespoons all-purpose flour
3 cups heavy cream
1 cup chicken broth
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Directions:
Cook the spaghetti according to package directions. Drain and set aside.
Season the chicken pieces with Cajun seasoning, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
In a large skillet, melt 2 tablespoons of butter with 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 1 minute until fragrant.
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly.
Gradually whisk in the heavy cream and chicken broth until smooth. Bring to a simmer, stirring occasionally.
Reduce heat to low and stir in the softened cream cheese until melted and smooth.
Stir in the Parmesan cheese, mozzarella cheese, and cheddar cheese until melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the cooked spaghetti to the skillet with the cheese sauce and toss to coat.
Add the cooked chicken to the spaghetti and cheese sauce. Toss to combine.
Serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: 750