Cheesy Garlic Chicken Spaghetti (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
2 tbsp olive oil
03 -
2 tbsp Cajun seasoning
04 -
1 tsp garlic powder
05 -
½ tsp smoked paprika
06 -
12 oz spaghetti
→ Cheese Sauce
07 -
4 tbsp unsalted butter
08 -
4 cloves garlic, minced
09 -
¼ cup all-purpose flour
10 -
3 cups whole milk
11 -
8 oz Velveeta cheese, cubed
12 -
4 oz cream cheese, softened
13 -
1 cup shredded mozzarella cheese
14 -
¼ cup grated Parmesan cheese
15 -
Salt and pepper, to taste
16 -
Fresh parsley or chopped chives (optional, for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Drain and set aside.
02 -
In a mixing bowl, toss the chicken with olive oil, Cajun seasoning, garlic powder, and smoked paprika until evenly coated.
03 -
Heat a large skillet over medium-high heat. Add the chicken and sear for about 6–8 minutes, stirring occasionally, until fully cooked and golden. Remove the chicken and set aside.
04 -
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
05 -
Whisk in the flour and cook for 1–2 minutes to create a smooth roux. Slowly pour in the milk while whisking constantly to avoid lumps. Let the sauce simmer for 3–5 minutes until it thickens slightly.
06 -
Lower the heat and add the Velveeta and cream cheese. Stir until both cheeses are melted and the sauce is smooth and creamy.
07 -
Mix in the shredded mozzarella and Parmesan cheese until fully melted. Season with salt and pepper to taste.
08 -
Add the cooked chicken and spaghetti to the skillet. Toss everything together until the pasta is fully coated in the cheesy Cajun garlic sauce.
09 -
Serve hot, with fresh parsley or chives sprinkled on top for color and a fresh finish.