Garlic Parmesan Chicken Spaghetti (Print Version)

Savory chicken strips in a rich Cajun cream sauce coat perfectly cooked spaghetti for a hearty dish.

# 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.

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