Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into thick strips
- 12 oz spaghetti
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1½ cups heavy cream
- ½ cup chicken broth
- 4 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 3 oz cream cheese, softened
- ½ teaspoon Italian seasoning
- Chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain well, reserving about ½ cup of the pasta water, and set it aside while you prepare the sauce.
- Pat the chicken dry with paper towels. Season both sides generously with Cajun seasoning, smoked paprika, salt, and black pepper.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the seasoned chicken strips and cook for about 6 to 8 minutes, turning occasionally until golden on the outside and tender inside. Transfer the cooked chicken to a plate and set aside.
- In the same skillet, lower the heat to medium. Melt the remaining 2 tablespoons of butter and add the minced garlic. Stir it gently for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, stirring well to combine. Scrape up the flavorful browned bits from the pan and let it come to a gentle simmer.
- Add Velveeta and cream cheese to the skillet, stirring until they melt completely. Gradually sprinkle in mozzarella and Parmesan, stirring constantly until the sauce becomes thick, creamy, and smooth.
- Add Italian seasoning, then taste and adjust with a little more salt and pepper if needed. If it seems too thick, pour in a bit of the reserved pasta water to loosen it.
- Add the cooked spaghetti to the skillet and toss until every strand is coated in the glossy three-cheese sauce.
- Return the seared chicken to the skillet and gently mix it in. Let it sit in the sauce for a minute or two to soak up the flavor.
- Serve immediately. Arrange the spaghetti and chicken side by side on the plate, garnish with chopped parsley, and sprinkle extra Parmesan on top before serving.
Notes
- Substitute Cajun seasoning with Italian herbs for a milder flavor.
- Use penne or fettuccine instead of spaghetti for variety.
- For extra creaminess, add a splash of milk or more cream cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American