Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
1 lb spaghetti
4 tbsp butter
3 cups whole milk
1 cup chicken broth
8 oz cream cheese, softened
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2–3 tsp Cajun seasoning (adjust to taste)
4 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish, optional)
Instructions
Cook the spaghetti
Bring a large pot of salted water to a boil.
Cook spaghetti according to package directions until al dente.
Drain and set aside, reserving about ½ cup of the pasta water.
Cook the chicken
In a large skillet, heat olive oil over medium-high heat.
Season chicken pieces with Cajun seasoning, salt, and pepper.
Add to skillet and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
Remove chicken from skillet and set aside.
Make the garlic mozzarella sauce
In the same skillet, reduce heat to medium. Add butter and minced garlic.
Sauté for about 30 seconds, just until fragrant.
Whisk in milk and chicken broth, then stir in cream cheese until melted and smooth.
Gradually add 1½ cups mozzarella and Parmesan cheese, stirring until melted into a creamy sauce.
Season with a little more Cajun seasoning, salt, and pepper to taste.
Combine
Add the cooked chicken back into the sauce, then toss in the spaghetti.
Stir until everything is well coated and creamy.
If the sauce seems too thick, add a bit of the reserved pasta water to loosen it.
Serve
Top with the remaining ½ cup mozzarella and let it melt in the pan (or broil for 2–3 minutes for a golden topping).
Garnish with chopped parsley and an extra sprinkle of Parmesan.