Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Step 2: Season the chicken breasts with 1½ tablespoons Cajun seasoning, garlic powder, paprika, salt, and black pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C).
Step 4: Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
Step 5: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 6: Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer.
Step 7: Add the remaining ½ tablespoon Cajun seasoning, onion powder, and red pepper flakes if using.
Step 8: Stir in the Parmesan cheese and cheddar cheese until melted and smooth.
Step 9: Add the cooked spaghetti to the sauce and toss until fully coated. If needed, add a little reserved pasta water to reach the desired consistency.
Step 10: Arrange the sliced chicken over the creamy pasta.
Step 11: Garnish with chopped parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best results, reheat gently in a skillet over low heat with a splash of milk, cream, or chicken broth to loosen the sauce.
Microwave reheating works as well; heat in 30-second intervals, stirring between each interval.
Freezing is not recommended, as cream-based sauces can separate when thawed and reheated.
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