2 boneless, skinless chicken breasts, sliced into thin strips

8 oz spaghetti

2 tbsp olive oil

4 tbsp salted butter, divided

4 cloves garlic, minced

2 tsp Cajun seasoning

1 tsp smoked paprika

Salt and freshly cracked black pepper, to taste

1/2 cup grated Parmesan cheese (for crusting chicken)

1 cup heavy cream

1/2 cup low-sodium chicken broth

1/2 cup shredded mozzarella

1/2 cup shredded sharp cheddar

1/4 cup grated Parmesan (for sauce)

2 oz cream cheese, softened

1 tsp Italian seasoning

1/2 tsp dried basil

1/4 tsp crushed red pepper flakes (optional)

2 tbsp fresh parsley, chopped (for garnish)

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Boil spaghetti in salted water until just al dente. Drain, toss with olive oil, and set aside.
Pat chicken dry and season with Cajun seasoning, smoked paprika, salt, and pepper. Press grated Parmesan onto each piece.
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Sear chicken strips for 4–6 minutes until golden and cooked through. In the last minute, add 1 tbsp butter and half the garlic for fragrance. Remove chicken and set aside.
In the same skillet, add remaining butter and garlic. Sauté briefly, then pour in heavy cream and chicken broth. Bring to a simmer.
Whisk in cream cheese until smooth. Gradually stir in mozzarella, cheddar, and Parmesan. Season with Italian seasoning, basil, red pepper flakes, and adjust salt and pepper to taste.
Let the sauce thicken for 2–3 minutes, then add spaghetti. Toss well to coat and cook for another minute over low heat.
Plate pasta, top with chicken strips, and garnish with fresh parsley.

Add steamed broccoli, asparagus, or spinach for extra vegetables.
Try different cheeses like gouda, fontina, or pepper jack.
Swap chicken for shrimp, sausage, or mushrooms for variety.
Increase spice with more Cajun seasoning or red pepper flakes.
Store leftovers in the fridge for up to 4 days; reheat with a splash of cream or milk.