Ingredients
Method
- Boil the Pasta: Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain well and set aside.
- Cook the Chicken: While the pasta cooks, heat a splash of olive oil in a large pan or skillet over medium heat. Optional: Rub the chicken breasts with Cajun seasoning. Cook the chicken for 6-7 minutes on each side until fully cooked through and beautifully charred on the outside. Remove from the pan, let it rest for a minute, and slice it into bite-sized chunks.
- Sauté the Garlic: In the same pan (leave those flavorful chicken drippings!), toss in the minced garlic. Sauté for 1-2 minutes until deeply fragrant.
- Build the Cream Base: Pour the heavy whipping cream into the pan, stirring to scrape up any browned bits from the bottom. Bring the liquid to a gentle simmer.
- Melt the Cheese: Add the cubed Velveeta and the grated Parmesan cheese to the simmering cream. Whisk continuously until everything melts together into a beautifully smooth and thick sauce.
- Combine and Coat: Return the sliced chicken to the pan, along with the cooked spaghetti. Toss everything together vigorously until the pasta is completely coated in the cheese sauce and heated through.
- Serve: Garnish with freshly chopped parsley and serve immediately. Enjoy your comforting bowl of creamy goodness!
Notes
Spice it up! If you didn't coat the chicken initially, feel free to sprinkle in some Cajun seasoning directly into the sauce for an extra kick of heat.
Add veggies: Throw in some steamed broccoli or fresh spinach during the final tossing stage for a pop of color and extra nutrition.
Make it lighter: Swap the heavy whipping cream for half-and-half to reduce calories while still maintaining a creamy texture.
Cheese lover’s dream: Mix in a handful of shredded mozzarella or sharp cheddar right at the end for an even stretchier cheese pull!