Description
This Garlic Butter Chicken Spaghetti Alfredo with Velveeta Cream transforms ordinary spaghetti into a restaurant-worthy experience with its velvety sauce, tender Cajun-seasoned chicken, and aromatic garlic butter. Perfect for busy weeknights yet impressive enough for weekend entertaining, this dish combines convenience with indulgence in just 35 minutes.
Ingredients
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts, cut into thick strips (substitute with chicken thighs for juicier results)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- Kosher salt and freshly cracked black pepper to taste
- 4 cloves garlic, minced
For the Alfredo Spaghetti:
- 1 pound spaghetti (substitute with fettuccine or linguine)
- 2 cups heavy cream
- ½ cup chicken broth (low-sodium)
- 8 ounces Velveeta cheese, cubed
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Spaghetti: Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook until al dente (8-10 minutes). Reserve ½ cup pasta water before draining.
- Prepare the Chicken: Pat chicken strips dry with paper towels. Season generously with Cajun seasoning, garlic powder, salt, and pepper. Let sit for 5 minutes.
- Cook the Chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 4-5 minutes until golden-brown. Flip and cook another 4-5 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Make the Garlic Butter: Reduce heat to medium. Add remaining tablespoon of butter to the same skillet. Add minced garlic and cook for 60 seconds, stirring constantly and scraping up browned bits.
- Create the Alfredo Sauce: Pour in heavy cream and chicken broth, stirring to incorporate. Bring to a gentle simmer and let reduce for 3 minutes.
- Add the Cheeses: Lower heat to medium-low. Add Velveeta cubes gradually, whisking constantly until melted. Stir in Parmesan cheese until fully incorporated.
- Season the Sauce: Taste and adjust seasonings with salt, pepper, or red pepper flakes as desired.
- Combine with Pasta: Add drained spaghetti to the sauce using tongs to toss and coat. Let simmer for 1-2 minutes to allow pasta to absorb flavors.
- Serve: Twirl spaghetti onto plates, arrange sliced chicken on top, and garnish with fresh parsley. Serve immediately.
Notes
Temperature matters: Allow heavy cream and Velveeta to come to room temperature for smoother integration. Don’t rinse your pasta – the starch helps sauce adhere. The sauce should coat the back of a spoon and leave a clean line when you run your finger through it. Add reserved pasta water if sauce becomes too thick. For make-ahead: prepare chicken and sauce separately up to 24 hours ahead, then cook pasta fresh when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1/6th of dish)
- Calories: 760
- Sugar: 4g
- Sodium: 920mg
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 165mg
Keywords: garlic butter chicken alfredo, velveeta spaghetti recipe, cajun chicken pasta, easy weeknight dinner