Instructions
Step 1: Cook the spaghetti according to package instructions until al dente. Drain and set aside. /n
Step 2: Season chicken with Cajun seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil and 1 tablespoon butter in a skillet over medium heat and cook chicken until golden and fully cooked. Remove and set aside. /n
Step 4: In the same skillet, melt remaining butter and sauté minced garlic until fragrant. /n
Step 5: Pour in heavy cream and milk, stirring well, and let simmer for 3–5 minutes. /n
Step 6: Add Parmesan, mozzarella, and cheddar cheese, stirring until melted and smooth. /n
Step 7: Stir in Italian seasoning and red pepper flakes. /n
Step 8: Add cooked spaghetti to the sauce and toss until fully coated. /n
Step 9: Slice or serve chicken whole over the creamy spaghetti. /n
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the sauce’s creamy texture.
This dish can be frozen for up to 1 month, though it’s best enjoyed fresh for optimal texture and flavor.
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