Creamy Cajun Garlic Chicken Spaghetti with Mozzarella Parmesan Sauce
Ingredients:
1 pound spaghetti
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons butter, divided
4 cloves garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt
2 cups heavy cream
1 cup chicken broth
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons cornstarch
2 tablespoons cold water
Directions:
1. Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook until just tender with a slight bite in the center. Drain well and lightly toss with a small drizzle of olive oil to keep it from sticking. Set aside.
2. Place a large skillet over medium-high heat. Add the olive oil along with 2 tablespoons of butter. Once melted and hot, add the chicken pieces. Sprinkle evenly with Cajun seasoning, paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is golden on the outside and fully cooked through. Transfer the chicken to a plate and keep warm.
3. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook briefly, just until fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to come to a gentle simmer.
5. In a small bowl, stir together the cornstarch and cold water until completely smooth. Slowly pour this mixture into the simmering sauce while whisking continuously. Continue stirring until the sauce thickens to a creamy consistency.
6. Reduce the heat to low and add the mozzarella and Parmesan. Stir steadily until the cheeses melt and the sauce becomes smooth, rich, and velvety.
7. Return the cooked chicken to the skillet, stirring to coat it in the creamy sauce.
8. Add the drained spaghetti and use tongs to gently toss everything together until the pasta is fully coated and the sauce clings to every strand.
9. Let it cook together for a couple of minutes so the flavors blend and the sauce settles into the pasta. Serve hot, making sure each plate gets plenty of creamy sauce and tender chicken.
Cooking Time: 25 minutes
Servings: 6
Calories: ~680 per serving