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Garlic Butter Cajun Chicken with Creamy Cajun Alfredo Spaghetti
Isabella

Garlic Butter Cajun Chicken with Creamy Cajun Alfredo Spaghetti

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Ingredients Method

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts, cut into thick bite-sized pieces
  • 1 ½ tablespoons Cajun seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • For the spaghetti:
  • 12 ounces spaghetti
  • 2 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 ½ cups heavy cream
  • ½ cup whole milk
  • 6 ounces Velveeta cubed
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon Cajun seasoning
  • ¼ teaspoon smoked paprika
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • ⅓ to ½ cup reserved pasta water if needed
  • 1 tablespoon chopped fresh parsley for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook the spaghetti until just tender, then reserve about 1/2 cup of the pasta water before draining. Set the pasta aside while you finish the rest of the dish.
  2. Season the chicken with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well so every piece is evenly coated.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook for 3 to 4 minutes without moving it around too much so it gets nicely golden on the first side. Turn the pieces and cook another 3 to 4 minutes, until the chicken is cooked through and lightly crisp around the edges.
  4. Reduce the heat to medium. Add the butter, garlic, parsley, and oregano to the skillet. Stir for about 1 minute, spooning the garlic butter over the chicken until the pieces look glossy and well coated. Remove from the heat and keep warm.
  5. In a separate large skillet or saucepan, melt the butter over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Pour in the heavy cream and milk, then stir until warmed through.
  6. Add the Velveeta and stir until smooth. Add the mozzarella, Cajun seasoning, smoked paprika, Italian seasoning, black pepper, and salt. Continue stirring until the sauce is thick, creamy, and glossy.
  7. Add the cooked spaghetti to the sauce and toss gently until every strand is well coated. If the sauce feels too thick, stir in a splash of the reserved pasta water until it loosens slightly but still stays rich and clingy.
  8. Plate the spaghetti on one side of each plate, letting a little extra sauce gather underneath. Arrange the garlic butter Cajun chicken on the other side, keeping the portions separate. Sprinkle with fresh parsley and serve right away while the sauce is hot and creamy.