Ingredients

2 large boneless, skinless chicken breasts, sliced into thin strips

1 ½ teaspoons Cajun seasoning

1 teaspoon smoked paprika

1 teaspoon salt

⅛ teaspoon freshly ground black pepper (or to taste)

½ cup grated Parmesan (for coating the chicken)

1 tablespoon olive oil

4 tablespoons butter, divided

5 garlic cloves, minced

1 ½ cups heavy cream

¾ cup chicken broth (low-sodium if preferred)

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

¾ cup grated Parmesan

2 ounces cream cheese, softened

½ teaspoon Italian seasoning

½ teaspoon dried basil

¼ teaspoon crushed red pepper flakes (optional, for heat)

12 ounces spaghetti

Fresh parsley, chopped, for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and toss lightly with olive oil. Set aside.

Step 2: Season the chicken strips with Cajun seasoning, smoked paprika, salt, and pepper. Press grated Parmesan onto the chicken to form a light crust.

Step 3: Heat olive oil and 2 tablespoons butter in a skillet over medium-high heat. Sear the chicken strips until golden brown and cooked through. Remove from the pan and set aside.

Step 4: In the same pan, melt the remaining 2 tablespoons butter. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 5: Stir in the heavy cream, chicken broth, mozzarella, cheddar, Parmesan, and cream cheese. Season with Italian seasoning, dried basil, and crushed red pepper flakes if using. Simmer gently until the sauce is smooth and creamy.

Step 6: Toss the cooked spaghetti in the sauce until fully coated. Let it rest for a couple of minutes to allow the pasta to absorb the flavors.

Step 7: Plate the creamy spaghetti, top with the Cajun chicken strips, and garnish with fresh chopped parsley before serving.

Tips & Variations

For extra heat, increase the amount of crushed red pepper flakes or add a dash of hot sauce to the sauce.

Use Cajun seasoning blends to adjust spice levels according to your taste preference.

Substitute penne or fettuccine for the spaghetti if desired for a different pasta texture.

For a lighter version, swap heavy cream for half-and-half, but the sauce may be less thick and creamy.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken strips. Simply add them to the sauce at the end to warm through without overcooking.

Is this dish freezer-friendly?

While the pasta with creamy sauce can be frozen, the texture may change upon thawing. If freezing, separate the chicken and sauce from the pasta for better results. Thaw in the refrigerator overnight and reheat gently.