Description
A rich and comforting pasta dish featuring tender chicken coated in Cajun spices, tossed with spaghetti in a creamy, cheesy Velveeta and mozzarella Alfredo sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp Cajun seasoning
- 8 oz spaghetti
- 1 (16 oz) jar Alfredo sauce
- 4 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese, divided
- 2 tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain and set aside.
- While pasta cooks, season chicken pieces generously with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add onion and bell pepper. Sauté for 4-5 minutes until softened. Add garlic and cook for another minute until fragrant.
- Reduce heat to low. Pour in the Alfredo sauce and add the cubed Velveeta. Stir continuously until the Velveeta is completely melted and the sauce is smooth.
- Add the cooked chicken and half of the mozzarella cheese to the sauce, stirring to combine. Fold in the cooked spaghetti until everything is evenly coated.
- Preheat the broiler. Transfer the pasta mixture to an oven-safe dish if your skillet is not oven-safe. Top with the remaining mozzarella cheese. Broil for 2-3 minutes, or until the cheese is golden brown and bubbly. Serve immediately.
Notes
You can customize the seasonings to taste.