Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce

 

 

 

 

 

 

Ingredients

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

12 oz spaghetti

1 tbsp olive oil

4 tbsp salted butter, divided

5 cloves garlic, minced

1½ tsp Cajun seasoning

1 tsp smoked paprika

1 tsp Salt and

1/8 tspfreshly 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 sauce)

2 oz cream cheese, softened

½ tsp Italian seasoning to

½ tsp dried basil

¼ tsp crushed red pepper flakes (optional)

Fresh chopped parsley, for garnish

Instructions

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.
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.
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 beautifully golden.
Toss in 1 tablespoon of butter and half the garlic during the last minute of cooking. Stir it around until that garlic gets buttery and fragrant. Remove the chicken from the skillet and set it aside.
Drop the remaining tablespoon of butter into the same skillet. Add the rest of the garlic and sauté for 30 seconds.