Description
A creamy and flavorful dish made with garlic, Parmesan cheese, and perfectly cooked chicken served over spaghetti.
Ingredients
- 2 large boneless skinless chicken breasts, thinly sliced
- 340 g spaghetti
- 15 ml olive oil
- 56 g salted butter, divided
- 5 cloves garlic, minced
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.125 teaspoon freshly cracked black pepper
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes (optional)
- 60 g grated Parmesan cheese for crusting chicken
- 360 ml heavy cream
- 180 ml low sodium chicken broth
- 110 g shredded mozzarella
- 110 g shredded sharp cheddar
- 75 g grated Parmesan cheese for sauce
- 57 g cream cheese, softened
- Fresh chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente. Drain, drizzle with olive oil, and set aside.
- Pat chicken strips dry. Season with Cajun seasoning, smoked paprika, salt, and black pepper. Press 60 g grated Parmesan onto chicken to form a light crust.
- In a large skillet over medium-high heat, warm olive oil and 28 g butter. Sear chicken for 4–6 minutes until cooked through and golden. Add 14 g butter and half the garlic during the final minute. Transfer chicken to a plate.
- Melt remaining butter in the skillet. Sauté remaining garlic for 30 seconds.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer.
- Add cream cheese, whisk until smooth. Stir in mozzarella, cheddar, and 75 g Parmesan. Season with Italian seasoning, dried basil, and optional red pepper flakes. Adjust seasoning to taste. Simmer 2–3 minutes until thickened.
- Add cooked spaghetti to the sauce. Toss to coat evenly. Let rest over low heat for 1 minute.
- Plate spaghetti, top with Parmesan-crusted chicken, and garnish with parsley.
Notes
- Can substitute chicken with shrimp for a seafood variation.
- Adjust spice level by modifying Cajun seasoning and crushed red pepper flakes.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian