Garlic Parmesan Chicken Spaghetti (Print Version)
# Ingredients:
→ Chicken and Seasoning
01 -
2 large boneless, skinless chicken breasts, sliced into thin strips
02 -
1½ tsp Cajun seasoning
03 -
1 tsp smoked paprika
04 -
1 tsp salt
05 -
1/8 tsp freshly cracked black pepper, to taste
06 -
½ cup grated Parmesan (for crusting the chicken)
→ Spaghetti and Base Ingredients
07 -
12 oz spaghetti
08 -
1 tbsp olive oil
09 -
4 tbsp salted butter, divided
10 -
5 cloves garlic, minced
→ Cheese and Cream Sauce
11 -
1½ cups heavy cream
12 -
¾ cup low-sodium chicken broth
13 -
1 cup shredded mozzarella
14 -
1 cup shredded sharp cheddar
15 -
¾ cup grated Parmesan (for sauce)
16 -
2 oz cream cheese, softened
17 -
½ tsp Italian seasoning
18 -
½ tsp dried basil
19 -
¼ tsp crushed red pepper flakes (optional)
20 -
Fresh chopped parsley, for garnish
# 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 so it doesn’t stick.
02 -
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.
03 -
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. Toss in 1 tablespoon of butter and half the garlic during the last minute of cooking. Stir until the garlic is fragrant. Remove the chicken and set aside.
04 -
Drop the remaining tablespoon of butter into the skillet. Add the rest of the garlic and sauté for 30 seconds. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
05 -
Add cream cheese and whisk until smooth. Slowly stir in the mozzarella, cheddar, and Parmesan cheeses. Season with Italian seasoning, dried basil, and crushed red pepper flakes if using. Adjust salt and pepper as needed. Simmer for 2–3 minutes until thick and rich.
06 -
Add the cooked spaghetti straight into the sauce. Use tongs to toss and coat the pasta in the cheesy Cajun sauce. Let it sit over low heat for another minute to absorb flavor.
07 -
Plate the cheesy spaghetti and top it with the Parmesan chicken strips. Sprinkle with chopped parsley.
# Notes:
01 -
Ensure to cook the spaghetti al dente to avoid it becoming too soft when combined with the sauce.
02 -
Adjust the spice level by omitting or increasing the crushed red pepper flakes based on preference.