Garlic Parmesan Chicken Spaghetti (Print Version)
Sliced chicken, zesty Cajun flavors, creamy parmesan sauce, and spaghetti merge in this bold, cheesy dish.
# Ingredients:
→ Poultry
01 -
2 large boneless, skinless chicken breasts, thinly sliced
→ Pasta
02 -
340 g spaghetti
→ Oils and Fats
03 -
15 ml olive oil
04 -
56 g salted butter, divided
→ Aromatics
05 -
5 cloves garlic, minced
→ Seasonings
06 -
1.5 teaspoons Cajun seasoning
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon salt
09 -
0.125 teaspoon freshly cracked black pepper
10 -
0.5 teaspoon Italian seasoning
11 -
0.5 teaspoon dried basil
12 -
0.25 teaspoon crushed red pepper flakes (optional)
→ Dairy
13 -
60 g grated Parmesan cheese (for crusting chicken)
14 -
360 ml heavy cream
15 -
180 ml low-sodium chicken broth
16 -
110 g shredded mozzarella
17 -
110 g shredded sharp cheddar
18 -
75 g grated Parmesan cheese (for sauce)
19 -
57 g cream cheese, softened
→ Herbs
20 -
Fresh chopped parsley, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente. Drain, drizzle with olive oil to prevent sticking, and set aside.
02 -
Pat the chicken strips dry. Season thoroughly with Cajun seasoning, smoked paprika, salt, and black pepper. Press 60 g grated Parmesan onto the chicken to form a light crust.
03 -
In a large skillet over medium-high heat, warm olive oil and 28 g butter. Add the chicken and sear for 4–6 minutes, turning as needed, until cooked through and golden brown. During the final minute, add 14 g butter and half the garlic; stir until fragrant. Transfer chicken to a plate and reserve.
04 -
Melt the remaining butter in the same skillet. Sauté the remaining garlic for 30 seconds until aromatic.
05 -
Pour in heavy cream and chicken broth. Stir and bring the mixture to a gentle simmer.
06 -
Add cream cheese, whisking until smooth. Gradually stir in mozzarella, cheddar, and 75 g grated Parmesan. Season with Italian seasoning, dried basil, and, if desired, crushed red pepper flakes. Taste and adjust salt and pepper as needed. Simmer for 2–3 minutes until the sauce thickens.
07 -
Add the cooked spaghetti to the skillet with the sauce. Toss thoroughly to coat pasta evenly. Let rest over low heat for 1 minute to absorb the flavors.
08 -
Arrange the sauced spaghetti on plates. Top with the parmesan-crusted chicken strips and finish with chopped parsley.
# Notes:
01 -
For optimal flavor, use freshly grated cheeses and adjust spice levels by varying the amount of Cajun seasoning and red pepper flakes.