1. Cook the pasta – Bring a large pot of salted water to a boil, cook the spaghetti until al dente according to package directions. Drain and set aside, reserving some pasta water.
2. Prepare the chicken – Slice the chicken breasts in half lengthwise or into strips. Season with Cajun seasoning, paprika, salt, and pepper.
3. Cook the chicken – Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until fully cooked. Remove and set aside.
4. Make the creamy sauce – In the same skillet, melt the butter. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and chicken broth, then simmer for 2–3 minutes.
5. Add cheese – Stir in the Parmesan until the sauce is smooth and creamy. Adjust seasoning as needed.
6. Combine – Return the chicken (sliced into pieces) to the sauce. Add the cooked spaghetti and toss well to coat. If the sauce is too thick, add a splash of pasta water.
7. Serve – Garnish with fresh parsley and extra Parmesan. Serve hot.
