Ingredients
Scale
- 2 large boneless, skinless chicken breasts, sliced into thin strips
- 12 oz spaghetti
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1½ tsp Cajun seasoning
- ½ tsp smoked paprika
- Salt and freshly cracked black pepper, to taste
- 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 the sauce)
- 2 oz cream cheese, softened
- ½ tsp Italian seasoning
- ½ tsp dried basil
- ¼ tsp crushed red pepper flakes (optional)
- Fresh chopped parsley or dried herbs, for garnish
Instructions
- Cook spaghetti in salted boiling water until al dente. Drain and toss with olive oil.
- Pat chicken dry, season with Cajun seasoning, smoked paprika, salt, and pepper. Press Parmesan onto each piece.
- Heat olive oil and 2 tbsp butter in a skillet. Sear chicken 4–6 min until golden and cooked through.
- Add 1 tbsp butter and half the garlic during last minute. Stir, remove chicken, keep warm.
- Lower heat, add remaining butter and garlic. Sauté 30 sec.
- Pour in heavy cream and chicken broth. Simmer gently.
- Stir in cream cheese until smooth.
- Gradually add mozzarella, cheddar, and Parmesan. Stir until sauce is thick and creamy.
- Add Italian seasoning, dried basil, and crushed red pepper flakes. Adjust seasoning.
- Toss spaghetti in sauce, let cook 1–2 min on low heat.
- Plate spaghetti, top with chicken strips, garnish with parsley or herbs.
Notes
- Adjust Cajun seasoning and red pepper flakes for desired heat.
- Can use pre-cooked rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian Fusion