Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning (ensure no added alcohol or non-halal ingredients)
- 1 lb spaghetti
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups chicken broth (halal-certified if preferred, or standard chicken broth)
- 2 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for garnish
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/4 cup fresh parsley, chopped, for garnish
- Optional: Red pepper flakes for an extra kick
Instructions
- In a medium bowl, toss the cubed chicken with Cajun seasoning until evenly coated. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the spaghetti and set aside.
- In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Sprinkle the flour over the garlic butter and whisk continuously for 1-2 minutes to create a roux. This will thicken the sauce. Gradually whisk in the chicken broth until smooth, then slowly add the heavy cream, continuing to whisk to prevent lumps.
- Bring the sauce to a gentle simmer, stirring frequently. Reduce the heat to low and stir in the grated Parmesan, shredded mozzarella, and shredded sharp cheddar cheese until all the cheeses are melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Add the cooked chicken and drained spaghetti to the creamy cheese sauce. Toss everything together until the pasta and chicken are thoroughly coated. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
- Serve immediately, garnished generously with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese. For an added kick, offer red pepper flakes on the side.
Notes
For an even deeper flavor, consider adding a pinch of smoked paprika to your Cajun seasoning blend. This dish is fantastic as leftovers; simply reheat gently on the stovetop with a splash of milk or broth to revive the creamy sauce. Serve with a fresh, crisp green salad and some warm, crusty bread to scoop up every last bit of that luscious sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Cajun-Italian American)
Nutrition
- Serving Size: 1.5 cups
- Calories: 700
- Sugar: 5g
- Sodium: 700mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg