Instructions
Step 1: Cook the spaghetti according to package directions until al dente. Drain and set aside.
Step 2: Season the chicken breasts on both sides with Cajun seasoning, paprika, salt, and pepper.
Step 3: Heat olive oil in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side, or until cooked through and golden brown. Remove and let rest before slicing.
Step 4: In the same skillet, melt butter and sauté the minced garlic for 1–2 minutes until fragrant.
Step 5: Stir in the heavy cream and bring to a gentle simmer. Add the shredded mozzarella and Parmesan cheese, stirring until smooth and melted.
Step 6: Sprinkle in the dried parsley, then toss in the cooked spaghetti. Mix well to coat the pasta in the sauce.
Step 7: Slice the Cajun chicken and place on top of the creamy spaghetti. Garnish with extra parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to restore the sauce’s creamy consistency.
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