Step 1: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain well, reserving about ½ cup of the pasta water, and set it aside while you prepare the sauce.

Step 2: Pat the chicken dry with paper towels. Season both sides generously with Cajun seasoning, smoked paprika, salt, and black pepper.

Step 3: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the seasoned chicken strips and cook for about 6 to 8 minutes, turning occasionally until they’re golden on the outside and tender inside. Transfer the cooked chicken to a plate and set it aside.

Step 4: In the same skillet, lower the heat to medium. Melt the remaining 2 tablespoons of butter and add the minced garlic. Stir it gently for about 30 seconds until fragrant.

Step 5: Pour in the chicken broth and heavy cream, stirring well to combine. Use your spoon to scrape up the flavorful browned bits from the pan; that’s where so much of the taste comes from. Let it come to a gentle simmer.

Step 6: Add Velveeta and cream cheese to the skillet, stirring until they melt completely. Gradually sprinkle in mozzarella and Parmesan, stirring constantly until the sauce becomes thick, creamy, and smooth.

Step 7: Add Italian seasoning, then taste the sauce and adjust with a little more salt and pepper if needed. If it seems too thick, pour in a bit of the reserved pasta water to loosen it to your liking.

Step 8: Add the cooked spaghetti to the skillet and toss until every strand is coated in the glossy three-cheese sauce.

Step 9: Return the seared chicken to the skillet and gently mix it in. Let it sit in the sauce for a minute or two to soak up the flavor.

Step 10: Serve immediately. Arrange the spaghetti and chicken side by side on the plate, garnish with chopped parsley, and sprinkle extra Parmesan on top before serving.