Parmesan Garlic Chicken Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
12 ounces of spaghetti noodles
→ Poultry
02 -
2 big boneless skinless chicken breasts cut into thin strips
→ Cheeses
03 -
1 cup shredded sharp cheddar cheese
04 -
1 1/2 cups heavy cream
05 -
3/4 cup grated Parmesan cheese for the sauce
06 -
1 cup shredded mozzarella cheese
07 -
2 ounces cream cheese, softened
08 -
1/2 cup Parmesan, grated to stick on chicken
09 -
3/4 cup low-sodium chicken broth
→ Fats and Oils
10 -
4 tablespoons salted butter, split
11 -
1 tablespoon olive oil
→ Aromatics and Seasonings
12 -
1/2 teaspoon dried basil
13 -
1/8 teaspoon black pepper freshly cracked, to taste
14 -
5 minced garlic cloves
15 -
1 teaspoon salt
16 -
1 teaspoon smoked paprika
17 -
1/2 teaspoon Italian seasoning
18 -
1 1/2 teaspoons Cajun seasoning
19 -
1/4 teaspoon optional crushed red pepper flakes
→ Garnish
20 -
Fresh parsley chopped
# Steps to Follow:
01 -
Put the spaghetti in a bowl and spoon the creamy Cajun sauce over it. Lay the chicken strips with the Parmesan crust on top. Sprinkle with fresh parsley for a nice touch.
02 -
Toss the cooked spaghetti right into the sauce. Use tongs to mix everything well so the noodles soak up the flavors. Warm it for a minute more on low heat.
03 -
Let the sauce gently bubble for 2 to 3 minutes until it’s thick and creamy.
04 -
Add mozzarella, cheddar, and Parmesan cheese bit by bit while stirring. Season the sauce with Italian herbs, dried basil, and red pepper flakes if you want some heat. Taste and add salt or pepper if needed.
05 -
Pour in the chicken broth and heavy cream. Stir it up and bring to a simmer. Melt in cream cheese and whisk until smooth.
06 -
Throw the last tablespoon of butter into the pan and sauté the leftover garlic for around 30 seconds until you smell it.
07 -
When the chicken’s almost done, add 1 tablespoon butter and half the garlic to the skillet. Stir it so the butter smells garlicky. Take the chicken out and set it aside.
08 -
Heat olive oil and two tablespoons butter in a large pan over medium-high heat. Cook the chicken strips for 4 to 6 minutes, turning until golden and cooked through.
09 -
Dry the chicken strips well. Sprinkle Cajun seasoning, smoked paprika, salt, and pepper all over. Press Parmesan onto the strips so it sticks and forms a light crust.
10 -
Boil a big pot of water and cook spaghetti till it’s just tender but still has a bite. Drain, then toss with a bit of olive oil so it doesn’t stick. Set aside.
# Additional Tips:
01 -
Don’t cook pasta too long so it stays firm when mixed with the sauce.