Garlic Parmesan Chicken Spaghetti W/ Spicy Cajun Cream Sauce

Bahan-bahan

2 large boneless skinless chicken breasts, cut into strips

12 oz Spaghetti

1 Tbsp olive oil

4 Tbsp butter, divided

6 cloves garlic, minced

1 1/2 tsp Cajun seasoning

1 tsp smoked paprika

1 tsp salt

1/8 tsp black pepper

1/2 cup parmesan (for crusting chicken)

1 1/2 cups heavy cream

3/4 cup low sodium chicken broth

1 cup Shredded mozzarella

1 cup Shredded sharp cheddar

3/4 cup parmesan (for sauce)

2 oz cream cheese, softened

1/2 tsp Italian seasoning

1/2 tsp dried basil

1/4 tsp crushed red pepper flakes, optional

Fresh chopped parsley, for garnish

Petunjuk

Bring a large pot of water to boil. Add pasta and cool until just al dente. Drain, toss lightly with olive oil and set aside.

Pat chicken dry and sprinkle with Cajun seasoning, smoked paprika, salt and pepper. Press the grated parmesan into the chicken to create a light crust.

In a large skillet, heat the olive oil and 2 Tbsp butter over medium-high heat. Add the chicken and sear for about 4-6 minutes, flipping as needed, until the pieces are cooked through and golden.

Tos s in 1 Tbsp of butter and half the garlic during last minute of cooking. Remove chicken and set aside.

Add remaining butter into the same skillet along with remaining garlic and sauté for 30 seconds.

Pour in the heavy cream and chicken broth and bring to a simmer. Add the cream cheese and whisk until fully melted and smooth. Slowly stir in rest of ingredients and let simmer for 2-3 minutes until it gets thick and rich. Adjust taste if needed.

Add cooked spaghetti directly to sauce. Use tongs to toss to coat thoroughly. Let sit in low for another minute to soak up the flavor.

Plate the spaghetti and top with chicken strips. Sprinkle with fresh parsley.