Ingredients
Scale
- 18 oz spaghetti
- 1½ lbs boneless, skinless chicken breasts
- 3 tbsp olive oil
- 4½ tbsp unsalted butter
- 6–7 cloves garlic
- 2¼ tsp Cajun seasoning
- ¾ tsp smoked paprika
- ⅜ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1½ cups heavy cream
- ¾ cup chicken broth
- 4½ oz Velveeta cheese
- ¾ cup shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 3 oz cream cheese
- 1½ tsp Dijon mustard
- 1½ tsp lemon juice
- 1½ tbsp chopped parsley, for garnish
Instructions
- Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- Season chicken with Cajun seasoning and spices. Sauté in olive oil and butter until golden brown; remove from skillet.
- In the same skillet, melt remaining butter, cook garlic briefly, then add chicken broth and heavy cream.
- Whisk in cheeses until smooth and creamy.
- Combine with cooked spaghetti and return chicken to the skillet; toss well.
- Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 640
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg