Garlic Parmesan Chicken with Creamy Velveeta Spaghetti

• 份量: Servings: 4 | Calories:
• 總時間: 1 hour 21 minutes

食材

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

12 ounces spaghetti

1 tablespoon olive oil

2 tablespoons unsalted butter

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

3 cloves garlic, minced

1 1/2 cups chicken broth

1 cup heavy cream

8 ounces Velveeta cheese, cubed

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 tablespoon chopped fresh parsley, optional

步驟

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until just tender, about 9 to 11 minutes. Drain and set aside.

Heat olive oil and butter in a large skillet over medium-high heat. Season the chicken with salt, black pepper, garlic powder, and onion powder.

Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through.

Add the garlic and cook for 30 seconds until fragrant.

Pour in the chicken broth and heavy cream, then stir in the Velveeta, Parmesan cheese, and Italian seasoning. Cook over medium-low heat for 3 to 5 minutes, stirring until the sauce is smooth and creamy.

Add the cooked spaghetti to the skillet and toss until fully coated in the sauce and heated through.

Sprinkle with parsley if using, then serve hot. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes