[ingredients title=”Ingredients”]

• 2 teaspoons Cajun seasoning
• 2 boneless skinless chicken breast halves (4 ounces each), cut into chunks
• 2 tablespoons butter
• 1 can of Rotel diced tomatoes
• 1 green onion, sliced
• 1 to 2 cups half & half
• ¼ teaspoon salt
• ⅛ teaspoon garlic powder
• ⅛ teaspoon pepper
• 4 ounces spaghetti noodles, cooked and drained
• 1 cup shredded cheddar cheese
• 1 cup grated Parmesan cheese

[/ingredients]

[directions title=”Directions”]

1. Place Cajun seasoning in a large resealable plastic bag and add the chicken. Seal bag and shake to coat.
2. In a large skillet over medium heat, sauté chicken in butter until no longer pink (about 5-7 minutes) and remove chicken. Reduce heat. Add half & half and cheeses, whisking until melted and combined. Add Rotel and seasonings; heat through and add chicken back into the pot.  Stir in the green onions. Add spaghetti and toss to coat; heat through. Garnish with extra Parmesan cheese and green onions.

[/directions]