Cheesy Garlic Chicken Spaghetti in Velvety Cream Sauce

Ingredients:

1 pound spaghetti

1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

4 tablespoons butter, divided

4 cloves garlic, minced

1 teaspoon Cajun seasoning

½ teaspoon paprika

¼ teaspoon black pepper

¼ teaspoon salt

2 cups heavy cream

1 cup chicken broth

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons cornstarch

2 tablespoons cold water 

Directions:

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Drain, drizzle lightly with olive oil to prevent sticking, and set aside.

2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken along with Cajun seasoning, paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden and cooked through. Transfer to a plate and set aside.

3. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the garlic and sauté for about 1 minute until fragrant.

4. Pour in the heavy cream and chicken broth. Bring to a gentle simmer while stirring.

5. In a small bowl, whisk together cornstarch and cold water until smooth. Slowly stir the slurry into the cream mixture, whisking until the sauce thickens, about 2–3 minutes.

6. Reduce the heat to low. Stir in the mozzarella and Parmesan until the sauce becomes creamy and smooth.

7. Add the cooked spaghetti and chicken into the skillet. Toss with tongs until the pasta is fully coated and the chicken is nestled into the sauce.

8. Let everything simmer for 2–3 minutes so the flavors blend together.

9. Serve immediately, swirling the spaghetti onto plates and topping with plenty of creamy sauce and juicy chicken.

Cooking Time:25 minutes

Servings:6

Calories:\~680 per serving