Instructions
Step 1 Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain and set aside.
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Step 2 Season the chicken breasts with garlic powder, paprika, salt, and black pepper on both sides.
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Step 3 Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes per side until golden brown and fully cooked. Remove and let rest before slicing.
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Step 4 In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
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Step 5 Reduce heat to low and add the milk and heavy cream. Stir gently until warmed through.
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Step 6 Add the Velveeta cheese cubes and stir continuously until fully melted and smooth.
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Step 7 Mix in the grated Parmesan cheese and red pepper flakes if using.
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Step 8 Add the cooked spaghetti to the sauce and toss until evenly coated.
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Step 9 Slice the chicken and place it over the creamy spaghetti. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of milk to maintain the creamy consistency. Avoid overheating to keep the chicken tender and the sauce smooth.
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