Garlic Parmesan Chicken Spaghetti (Printable Version)
Tender chicken with a Parmesan crust atop spaghetti tossed in creamy, spicy Cajun sauce with melted cheeses.
# Ingredients:
→ Poultry
01 -
450 grams boneless skinless chicken breasts, sliced
→ Pasta
02 -
225 grams spaghetti
→ Fats and Oils
03 -
15 milliliters extra virgin olive oil
04 -
45 grams salted butter, divided
→ Aromatics and Seasonings
05 -
6 grams fresh garlic, minced
06 -
7 grams Cajun seasoning
07 -
3 grams smoked paprika
08 -
3 grams salt, divided
09 -
1 gram freshly cracked black pepper, divided
10 -
2 grams Italian seasoning
11 -
1 gram dried basil
12 -
Optional: 1 gram crushed red pepper flakes
→ Cheeses
13 -
30 grams Parmesan cheese, finely grated (for crusting chicken)
14 -
30 grams Parmesan cheese, grated (for sauce)
15 -
60 grams fresh mozzarella, shredded
16 -
45 grams sharp cheddar cheese, shredded
17 -
30 grams cream cheese, softened
→ Liquids
18 -
120 milliliters heavy cream (full fat)
19 -
120 milliliters low-sodium chicken broth
→ Herbs
20 -
10 grams fresh chopped parsley for garnish
# Steps:
01 -
Bring a large pot of water to a rolling boil. Add the spaghetti and cook until just al dente, approximately 10 minutes. Drain well and toss with a drizzle of olive oil to prevent sticking. Set aside.
02 -
Pat the sliced chicken dry with paper towels. Season generously with Cajun seasoning, smoked paprika, salt, and black pepper. Press grated Parmesan onto both sides of each piece to form a flavorful crust.
03 -
Heat olive oil and 30 grams butter in a large skillet over medium-high heat. Add chicken strips in a single layer and sear for 4 to 6 minutes, turning occasionally until golden and cooked through. During the last minute, add remaining butter and half of the minced garlic, stirring until fragrant. Remove chicken and keep warm.
04 -
Add the last tablespoon of butter to the skillet. Sauté the remaining garlic for 30 seconds. Pour in heavy cream and chicken broth, whisking to combine and bring to a gentle simmer.
05 -
Add cream cheese and whisk until fully melted and smooth. Gradually fold in mozzarella, sharp cheddar, and grated Parmesan, stirring constantly until the sauce is velvety. Stir in Italian seasoning, dried basil, and optional crushed red pepper flakes. Adjust salt and pepper to taste.
06 -
Simmer the sauce, gently bubbling, for 2 to 3 minutes until thickened to a luxurious texture.
07 -
Add cooked spaghetti directly to the skillet. Toss thoroughly with tongs to ensure each strand is coated evenly with sauce. Let it rest on low heat for 1 minute to enhance flavor absorption.
08 -
Serve the creamy Cajun spaghetti plated with golden Parmesan-crusted chicken strips on top. Finish by sprinkling fresh chopped parsley for a bright, fresh contrast.
# Notes:
01 -
Ensure chicken is patted dry before seasoning to achieve a crispy crust. Use freshly shredded cheese for a smoother, silkier sauce. Reserve a splash of pasta water to loosen sauce upon reheating if needed.