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:
- Fill a large pot with salted water and bring it to a boil. Cook the spaghetti until al dente, then drain and lightly toss with olive oil to prevent sticking. Set aside.
- Slice each chicken breast in half horizontally to create thinner pieces. Pat them dry and rub all over with Cajun seasoning.
- Heat a skillet over medium-high with olive oil and 1 tablespoon butter. Add the chicken cutlets and cook for 5–6 minutes per side until golden and cooked through. Transfer to a plate, rest for a few minutes, then slice into strips.
- Lower the heat to medium. Melt the remaining tablespoon of butter in the skillet, then add the minced garlic. Cook for about 1 minute until fragrant.
- Pour in the heavy cream and stir well. Add Velveeta cubes and stir until they melt smoothly into the cream. Mix in mozzarella and Parmesan until the sauce becomes rich and creamy.
- Season the sauce with smoked paprika, black pepper, and a pinch of salt. Add extra Cajun seasoning if you’d like more heat.
- Toss the spaghetti into the skillet and coat thoroughly with the cheesy Cajun Alfredo sauce.
- Serve the spaghetti with sliced chicken arranged on top or to the side. Spoon extra sauce over the chicken and finish with parsley.
Cooking Time:35 minutes
Servings:4
Calories:760 per serving