Ingredients
Scale
- 12 oz spaghetti
- 1 ½ lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 5 cloves garlic
- 1 cup chicken broth
- 2 cups heavy cream
- 4 oz Velveeta cheese
- ¾ cup shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
Instructions
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a skillet, heat olive oil and 2 tbsp butter over medium-high heat. Add chicken pieces with Cajun seasoning, garlic powder, Italian seasoning, salt, and pepper. Cook until golden brown (6-8 minutes). Remove chicken.
- Lower heat to medium; add remaining butter to the skillet. Sauté minced garlic until fragrant (30 seconds).
- Stir in flour for about a minute until smooth.
- Gradually add chicken broth while stirring continuously, then add heavy cream until silky smooth.
- Mix in Velveeta until melted, followed by mozzarella and Parmesan until fully integrated.
- Return cooked chicken to the skillet; fold into sauce, then toss with spaghetti until well coated.
- Let rest for 1-2 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 650
- Sugar: 3g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg