Directions
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Cook the spaghetti according to package directions in salted water until al dente. Drain and set aside.
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While the pasta cooks, season the chicken pieces with Cajun seasoning and smoked paprika. This provides a tremendous flavor base.
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In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6–8 minutes. Once done, remove the chicken from the skillet and set it aside.
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In the same skillet, reduce the heat and melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and slightly golden.
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Sprinkle in the flour, whisking continuously for 1–2 minutes to form a roux. This step is crucial for achieving a rich texture.
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Gradually whisk in the milk and chicken broth, stirring constantly to avoid any lumps. Allow the mixture to come to a gentle simmer, where it thickens beautifully.
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Add the cream cheese and 1 cup of the mozzarella cheese, stirring until melted and smooth. The mixture should become a tremendous creamy sauce that clings to every noodle.
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Stir in the grated Parmesan cheese, seasoning with salt, pepper, and red pepper flakes if you desire extra heat.
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Add the cooked chicken back into the sauce, allowing it to simmer for 2–3 minutes to ensure it is heated through and mingles well with the sauce.
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Add the cooked spaghetti to the skillet, gently tossing to coat it in the tremendous sauce.
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Finally, sprinkle the remaining 1 cup of mozzarella cheese on top, cover the skillet, and let it sit for 2–3 minutes until the cheese melts perfectly.
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Serve hot, garnished with fresh parsley or extra Parmesan if desired. Enjoy your creation!
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