Garlic Parmesan Chicken Spaghetti (Print)

Parmesan-crusted chicken served atop al dente spaghetti tossed in a velvety garlic cream sauce with three cheeses.

# Ingredients:

→ Poultry

01 - 2 large boneless skinless chicken breasts, thinly sliced

→ Pasta

02 - 340 g spaghetti

→ Oils and Fats

03 - 15 ml olive oil
04 - 56 g salted butter, divided

→ Aromatics

05 - 5 cloves garlic, minced

→ Seasonings

06 - 1.5 teaspoons Cajun seasoning
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 0.125 teaspoon freshly cracked black pepper
10 - 0.5 teaspoon Italian seasoning
11 - 0.5 teaspoon dried basil
12 - 0.25 teaspoon crushed red pepper flakes (optional)

→ Dairy

13 - 60 g grated Parmesan cheese for crusting chicken
14 - 360 ml heavy cream
15 - 180 ml low sodium chicken broth
16 - 110 g shredded mozzarella
17 - 110 g shredded sharp cheddar
18 - 75 g grated Parmesan cheese for sauce
19 - 57 g cream cheese, softened

→ Herbs

20 - Fresh chopped parsley for garnish

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente. Drain, drizzle with olive oil to prevent sticking, and set aside.
02 - Pat the chicken strips dry. Season thoroughly with Cajun seasoning, smoked paprika, salt and black pepper. Press 60 g grated Parmesan onto the chicken to form a light crust.
03 - In a large skillet over medium-high heat, warm olive oil and 28 g butter. Add the chicken and sear for 4–6 minutes, turning as needed until cooked through and golden brown. During the final minute, add 14 g butter and half the garlic, stir until fragrant. Transfer chicken to a plate and reserve.
04 - Melt the remaining butter in the same skillet. Sauté the remaining garlic for 30 seconds until aromatic.
05 - Pour in heavy cream and chicken broth. Stir and bring the mixture to a gentle simmer.
06 - Add cream cheese, whisking until smooth. Gradually stir in mozzarella, cheddar, and 75 g grated Parmesan. Season with Italian seasoning, dried basil and, if desired, crushed red pepper flakes. Taste and adjust salt and pepper as needed. Simmer for 2–3 minutes until the sauce thickens.
07 - Add the cooked spaghetti to the skillet with the sauce. Toss thoroughly to coat pasta evenly. Let rest over low heat for 1 minute to absorb the flavors.
08 - Arrange the sauced spaghetti on plates. Top with the parmesan-crusted chicken strips and finish with chopped parsley.

# Notes:

01 - For best results, use freshly grated Parmesan rather than pre-packaged cheese for better melting and flavor.

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