2 large boneless, skinless chicken breasts, sliced into thin strips

12 oz spaghetti

1 tbsp olive oil

4 tbsp salted butter, divided

5 cloves garlic, minced

1½ tsp Cajun seasoning

1 tsp smoked paprika

1 tsp salt

1/8 tsp freshly cracked black pepper

½ cup grated Parmesan (for crusting the chicken)

1½ cups heavy cream

¾ cup low-sodium chicken broth

1 cup shredded mozzarella

1 cup shredded sharp cheddar

¾ cup grated Parmesan (for sauce)

2 oz cream cheese, softened

½ tsp Italian seasoning

½ tsp dried basil

¼ tsp crushed red pepper flakes (optional)

Fresh chopped parsley, for garnish

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Bring a large pot of water to a boil and cook spaghetti until just al dente. Drain, toss with olive oil, and set aside.
Pat chicken dry, season with Cajun seasoning, smoked paprika, salt, and pepper, then press Parmesan onto the pieces to form a crust.
In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat. Sear chicken for 4–6 minutes, flipping as needed, until cooked through and golden.
During the last minute of cooking, add 1 tbsp butter and half the garlic, stirring until fragrant. Remove chicken and set aside.
In the same skillet, melt the remaining 1 tbsp butter and sauté the remaining garlic for 30 seconds.
Pour in heavy cream and chicken broth, stir, and bring to a simmer.
Whisk in cream cheese until smooth. Slowly stir in mozzarella, cheddar, and Parmesan. Season with Italian seasoning, basil, and red pepper flakes.
Simmer sauce for 2–3 minutes until thickened.
Add cooked spaghetti to the sauce, tossing to coat. Let sit over low heat for 1 minute to absorb flavors.
Plate pasta, top with chicken strips, and garnish with fresh parsley.