Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts
- 12 oz spaghetti
- 4 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- 4 oz Velveeta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1½ tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- ½ tsp Italian seasoning
- 2 tbsp chopped fresh parsley
Instructions
- Boil salted water in a large pot and cook spaghetti until al dente. Drain and set aside.
- In a mixing bowl, coat chicken strips with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat; cook the chicken for about 6–8 minutes until golden brown and cooked through. Keep warm.
- Lower heat; melt remaining butter in the skillet, add minced garlic, and sauté for about 30 seconds.
- Pour in chicken broth and scrape up bits from the skillet for added flavor.
- Stir in heavy cream; bring to a gentle simmer before adding Velveeta cheese until smooth.
- Mix in mozzarella and Parmesan until thickened; season with Italian seasoning.
- Toss cooked spaghetti into the sauce; let sit on low heat for one minute before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 375g)
- Calories: 665
- Sugar: 3g
- Sodium: 690mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 145mg