Ingredients

2 large boneless, skinless chicken breasts, sliced into strips

12 oz spaghetti

1 tbsp olive oil

4 tbsp butter, divided

6 cloves garlic, minced

1½ tsp Cajun seasoning

1 tsp smoked paprika

1 tsp salt

1/8 tsp black pepper

½ cup grated Parmesan (for crusting the chicken)

1½ cups heavy cream

¾ cup low-sodium chicken broth

1 cup shredded mozzarella

1 cup shredded sharp cheddar

¾ cup grated Parmesan (for sauce)

2 oz cream cheese, softened

½ tsp Italian seasoning

½ tsp dried basil

¼ tsp crushed red pepper flakes (optional)

Fresh chopped parsley, for garnish

Instructions

Step 1: 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 so it doesn’t stick.

Step 2: Pat the chicken dry, then season generously with Cajun seasoning, smoked paprika, salt, and pepper. Press the grated Parmesan onto the chicken pieces to create a light crust.

Step 3: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and sear for about 4–6 minutes, flipping as needed, until the pieces are cooked through and golden.

Step 4: Toss in 1 tablespoon of butter and half the garlic during the last minute of cooking. Stir until the garlic is fragrant and buttery. Remove the chicken from the skillet and set aside.

Step 5: Add the remaining tablespoon of butter to the same skillet. Add the rest of the garlic and sauté for 30 seconds.

Step 6: Pour in the heavy cream and chicken broth. Stir and bring the mixture to a simmer.

Step 7: Add the cream cheese and whisk until fully melted and smooth. Gradually stir in the mozzarella, cheddar, and Parmesan cheeses.

Step 8: Season the sauce with Italian seasoning, dried basil, and red pepper flakes if using. Taste and adjust with salt and pepper as needed.

Step 9: Let the sauce simmer for 2–3 minutes until it thickens and becomes rich.

Step 10: Add the cooked spaghetti directly into the sauce. Use tongs to toss and coat the pasta evenly. Let it sit over low heat for another minute to soak up the flavor.

Step 11: Plate the cheesy spaghetti and top it with the Parmesan-crusted chicken strips. Garnish with chopped parsley before serving.

Tips & Variations

For extra smoky flavor, try using smoked gouda or adding a pinch of chipotle powder to the seasoning mix.

If you prefer a milder dish, reduce or omit the crushed red pepper flakes.

Swap heavy cream for half-and-half for a lighter sauce, but the texture will be less rich.

Use gluten-free pasta to make this recipe gluten-free without compromising taste.

To add vegetables, toss in some sautéed bell peppers or spinach when adding the sauce.

FAQs

Can I use other types of pasta for this recipe?

Yes, feel free to substitute spaghetti with fettuccine, penne, or any pasta shape you prefer. Just adjust the cooking time according to the package instructions.

How spicy is the Cajun cream sauce?

The level of spiciness can be adjusted by the amount of Cajun seasoning and crushed red pepper flakes used. For a milder sauce, reduce these spices or omit the red pepper flakes altogether.