Start by bringing a large pot of salted water to a rolling boil. Add your spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Once done, drain the pasta and set aside.

Pat the chicken strips dry with paper towels and season them generously with Cajun seasoning, salt, and pepper. Set aside while you preheat your skillet.

In a large skillet, heat olive oil and butter over medium-high heat. Add the seasoned chicken strips and cook for about 6-7 minutes until golden brown and cooked through. Transfer to a plate and cover.

Using the same skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté for around 30 seconds until fragrant and lightly golden.

Pour in chicken broth and heavy cream, scraping the bottom of the skillet. Bring to a gentle simmer for 2-3 minutes.

Lower the heat and stir in Velveeta and cream cheese until melted and smooth. Gradually add mozzarella and Parmesan cheese, stirring until the sauce thickens.

Add Italian seasoning and adjust with more Cajun seasoning to taste.

Gently fold the cooked spaghetti into the creamy sauce, ensuring every strand is coated.

Nestle the seared chicken on top of the pasta and sprinkle with fresh parsley before serving.