Step 1: Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook until al dente, following the package directions. Drain and set aside.

Step 2: Pat the chicken dry and season both sides with Cajun seasoning, salt, and black pepper. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for about 6 to 7 minutes, flipping once, until the pieces are golden and fully cooked. Transfer to a plate and keep warm.

Step 3: In the same skillet, melt the remaining butter. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring so it doesn’t burn.

Step 4: Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up the browned bits from the bottom; those bits are packed with flavor. Let the mixture simmer gently for about 2 to 3 minutes.

Step 5: Lower the heat and add the Velveeta and cream cheese. Stir until both melt completely into the sauce. Gradually mix in the mozzarella and Parmesan, stirring until smooth and creamy. The sauce should be thick, glossy, and rich enough to coat the spoon.

Step 6: Add Italian seasoning and a little more Cajun seasoning if you like extra flavor. Taste and adjust the salt and pepper as needed.

Step 7: Toss in the cooked spaghetti and stir until each strand is coated in the creamy Cajun cheese sauce. Simmer for another minute or two so the pasta absorbs all that flavor.

Step 8: Place the seared chicken over or beside the pasta. Spoon some extra sauce on top and finish with a sprinkle of chopped parsley. Serve warm and enjoy every cheesy, garlicky bite.