Instructions
Step 1 Heat olive oil in a large skillet over medium-high heat.
/n Step 2 Season the chicken pieces with Cajun seasoning, smoked paprika, salt, and black pepper.
/n Step 3 Add the chicken to the skillet and cook until golden brown and cooked through, about 6–8 minutes. Remove and set aside.
/n Step 4 In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
/n Step 5 Pour in chicken broth and heavy cream, stirring to combine.
/n Step 6 Add Italian seasoning and red pepper flakes, then simmer for 3–4 minutes.
/n Step 7 Stir in mozzarella and Parmesan cheese until fully melted and smooth.
/n Step 8 Meanwhile, cook spaghetti according to package instructions until al dente, then drain.
/n Step 9 Add the cooked spaghetti to the sauce and toss until well coated.
/n Step 10 Return the cooked chicken to the skillet and mix gently.
/n Step 11 Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream to restore the sauce’s creamy texture. Avoid overheating to prevent the cheese from separating.
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