Cajun Garlic Butter Chicken Spaghetti in Velveeta Cream
Ingredients:
1 lb spaghetti
2 large chicken breasts, sliced into bite-size strips
4 tbsp butter, divided (2 tbsp + 2 tbsp)
2 tbsp olive oil
6 garlic cloves, minced
1 tbsp Cajun seasoning (for chicken)
1 tbsp Cajun seasoning (for sauce)
1 tsp smoked paprika
1 tsp Italian seasoning
1/2 tsp salt (for chicken)
1/2 tsp black pepper (for chicken)
1/2 tsp salt (for sauce)
1/2 tsp black pepper (for sauce)
2 cups heavy cream
4 oz cream cheese, softened and cubed
8 oz Velveeta cheese, cubed
2 cups shredded mozzarella cheese
1 1/2 cups shredded sharp cheddar cheese
2 tbsp chopped fresh parsley
Directions:
Bring a large pot of water to a boil, add a generous pinch of salt, then add 1 lb spaghetti and cook until al dente. Drain and set aside, reserving 1/2 cup pasta water.
Place the chicken strips in a bowl and season with 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Toss until evenly coated.
Heat 2 tbsp olive oil and 2 tbsp butter in a large pan over medium-high heat until the butter foams.
Add the chicken strips in a single layer and sear for 3 minutes without stirring until deeply golden.
Flip the chicken and cook another 2–3 minutes until the edges are crispy. Transfer to a plate and set aside.
Reduce heat to medium, then add the remaining 2 tbsp butter to the same pan and let it melt.
Add 6 minced garlic cloves and sauté for 30–45 seconds until fragrant.
Pour in 2 cups heavy cream and stir, scraping up the browned bits.
Add 4 oz cubed cream cheese and 8 oz cubed Velveeta, whisking continuously for 3–4 minutes until fully melted and ultra-silky.
Lower the heat to low, then add 2 cups shredded mozzarella one handful at a time, stirring until stretchy.
Add 1 1/2 cups shredded sharp cheddar one handful at a time, stirring until melted.
Stir in 1 tbsp Cajun seasoning, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/2 tsp black pepper, then simmer for 2 minutes until thick, glossy, and pooling. Loosen with reserved pasta water if needed.
Add the cooked spaghetti to the sauce and toss until every strand is heavily coated and buried.
Top the pasta with the seared Cajun chicken, sprinkle with 2 tbsp chopped parsley, and serve immediately.