1. Season both sides of the chicken breasts with salt and pepper.

2. In a large skillet over medium-high heat, heat the olive oil. Sear chicken on both sides until golden and fully cooked. Remove, let rest, and slice or cube.

3. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.

4. In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute.

5. Add heavy cream and whisk to combine. Slowly add Velveeta, stirring until fully melted and smooth.

6. Stir in shredded mozzarella until melted. Add salt, pepper, and parsley. Taste and adjust seasoning.

7. Add the cooked spaghetti to the sauce and toss gently to coat evenly.

8. Top with the seared chicken pieces and garnish with more parsley or cheese if desired.