Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and toss with a drizzle of olive oil. This keeps the strands from sticking together while you make the sauce.

Step 2: Slice each chicken breast in half horizontally to create thinner cutlets. Pat them dry, then rub generously with Cajun seasoning so every piece is coated with flavor.

Step 3: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high. Add the chicken cutlets and cook for about 5–6 minutes per side until golden brown and cooked through. Transfer them to a plate and let them rest for a few minutes before slicing into strips.

Step 4: Reduce the heat to medium. Melt the remaining tablespoon of butter in the same skillet, then stir in the garlic. Cook for about a minute, just until fragrant.

Step 5: Pour in the heavy cream and stir gently. Add the Velveeta cubes and whisk until melted and smooth. Mix in mozzarella and Parmesan until the sauce is rich and creamy.

Step 6: Season the sauce with smoked paprika, black pepper, and a pinch of salt. Taste and adjust with more Cajun seasoning if you prefer extra heat.

Step 7: Add the spaghetti to the skillet and toss well until every strand is coated with the sauce.

Step 8: Plate the spaghetti and arrange the sliced chicken on top or alongside. Spoon over extra sauce and sprinkle with fresh parsley for a bright finish.