Tasty Garlic Parmesan Chicken with Creamy Velveeta Spaghetti
This Garlic Parmesan Chicken with Creamy Velveeta Spaghetti is a rich and indulgent comfort meal packed with golden chicken and ultra creamy, cheesy pasta in every bite.
Ingredients:
For the Garlic Parmesan Chicken:
1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces
2 tbsp olive oil
4 tbsp unsalted butter
6 cloves garlic, minced
3 tbsp grated parmesan cheese
1 tsp Italian seasoning
1/2 tsp dried oregano
1/2 tsp black pepper
1/2 tsp salt
Optional chopped parsley
For the Creamy Velveeta Spaghetti:
12 oz spaghetti
3 tbsp unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1/2 cup whole milk
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 1/4 cups grated parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 tsp Italian seasoning
1/4 tsp white pepper
1/2 tsp salt
Directions:
Cook spaghetti in salted water until al dente. Drain and set aside.
Season chicken with salt, black pepper, Italian seasoning, oregano, and parmesan cheese.
Heat olive oil and butter in a skillet over medium high heat. Add chicken in a single layer and cook for about 4 minutes until golden. Flip and cook until fully done.
Add garlic during the last 30 seconds and spoon garlic butter over the chicken. Remove and set aside, then sprinkle with parsley.
In the same skillet, melt butter and sauté garlic for 30 seconds.
Pour in heavy cream and milk, then simmer for 3 minutes. Add cream cheese and whisk until smooth.
Add Velveeta and stir until melted. Gradually add parmesan and mozzarella until the sauce is thick and creamy. Season with Italian seasoning, salt, and white pepper.
Add cooked spaghetti and toss until fully coated in the sauce.
Serve spaghetti with garlic parmesan chicken on the side and garnish with parsley if desired.
Serving: serves 4
Calories: 850
Net Carbs: 58g
Protein: 52g
Fat: 50g
Tips or Variations:
Add spinach or broccoli to the pasta for extra texture and color.
Use grilled chicken instead of pan seared for a lighter variation.