Garlic Parmesan Chicken Spaghetti (Print Version)
# Ingredients:
→ Poultry
01 -
2 large boneless, skinless chicken breasts, sliced into thin strips
→ Pasta
02 -
12 ounces spaghetti
→ Fats and Oils
03 -
1 tablespoon olive oil
04 -
4 tablespoons salted butter, divided
→ Aromatics and Seasonings
05 -
5 cloves garlic, minced
06 -
1½ teaspoons Cajun seasoning
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon salt
09 -
1/8 teaspoon freshly cracked black pepper, to taste
10 -
½ teaspoon Italian seasoning
11 -
½ teaspoon dried basil
12 -
¼ teaspoon crushed red pepper flakes (optional)
→ Cheeses
13 -
½ cup grated Parmesan cheese (for crusting the chicken)
14 -
1½ cups heavy cream
15 -
¾ cup low-sodium chicken broth
16 -
1 cup shredded mozzarella cheese
17 -
1 cup shredded sharp cheddar cheese
18 -
¾ cup grated Parmesan cheese (for sauce)
19 -
2 ounces cream cheese, softened
→ Garnish
20 -
Fresh chopped parsley
# Instructions:
01 -
Bring a large pot of water to a boil and cook the spaghetti until just al dente. Drain, toss lightly with olive oil, and set aside to prevent sticking.
02 -
Pat the chicken strips dry. Season generously with Cajun seasoning, smoked paprika, salt, and black pepper. Coat the chicken evenly with grated Parmesan to form a light crust.
03 -
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 6 minutes, flipping as needed, until cooked through and golden brown.
04 -
During the last minute of cooking, add 1 tablespoon of butter and half of the minced garlic to the skillet. Stir to infuse the butter with garlic aroma. Remove the chicken and set aside.
05 -
Add the remaining tablespoon of butter to the skillet. Sauté the remaining garlic for 30 seconds until fragrant.
06 -
Pour in the heavy cream and chicken broth. Stir and bring to a simmer. Add cream cheese and whisk until smooth and fully melted.
07 -
Slowly add mozzarella, cheddar, and Parmesan cheeses, stirring continuously. Season with Italian seasoning, dried basil, and optional red pepper flakes. Adjust salt and pepper to taste.
08 -
Let the sauce simmer gently for 2 to 3 minutes until thickened and rich.
09 -
Add the cooked spaghetti directly to the sauce. Toss thoroughly with tongs to coat the pasta evenly. Keep over low heat for an additional minute to absorb flavors.
10 -
Plate the spaghetti with a layer of the Cajun cream sauce. Arrange the Parmesan-crusted chicken strips on top and sprinkle with fresh chopped parsley.
# Notes:
01 -
For best results, do not overcook the pasta to maintain texture when mixed with the sauce.