CREAMY CAJUN CHICKEN SPAGHETTI WITH MOZZARELLA VELVEETA ALFREDO SAUCE

Ingredients:

1 pound spaghetti

2 large boneless, skinless chicken breasts (about 1½ pounds total)

2 tablespoons olive oil

2 tablespoons unsalted butter

1½ tablespoons Cajun seasoning (plus more to taste)

4 cloves garlic, minced

2 cups heavy whipping cream

8 ounces Velveeta cheese, cubed

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon kosher salt (to taste)

2 tablespoons fresh parsley, chopped (for garnish)

Directions:

Bring a large pot of salted water to boil. Cook spaghetti until al dente, drain, and toss lightly with olive oil. Set aside.

Slice chicken breasts in half horizontally. Pat dry and rub with Cajun seasoning.

Heat a skillet over medium-high with olive oil and 1 tablespoon butter. Cook chicken cutlets for 5–6 minutes per side until golden and cooked through. Remove, rest, then slice into strips.

Reduce heat to medium. Melt the remaining tablespoon butter, add garlic, and sauté for 1 minute until fragrant.

Pour in heavy cream, stir well, and add Velveeta cubes. Stir until melted smooth. Mix in mozzarella and Parmesan until creamy.

Season sauce with smoked paprika, black pepper, and salt. Add more Cajun seasoning if desired.

Toss spaghetti in the cheesy Cajun Alfredo sauce until fully coated.

Serve with sliced chicken on top or to the side, spoon over extra sauce, and garnish with parsley.

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Calories: ~760 kcal per serving

Servings: 4