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Chicken Bites with Creamy Mozzarella
Isabella

Cajun Garlic Butter Chicken Bites with Creamy Mozzarella Parmesan Spaghetti

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Ingredients Method

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts, cut into thick bite-sized pieces
  • 1 ½ tablespoons Cajun seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 4 garlic cloves minced
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • 12 ounces spaghetti
  • 2 tablespoons unsalted butter
  • 3 garlic cloves minced
  • 1 tablespoon all-purpose flour
  • 1 ½ cups heavy cream
  • ½ cup whole milk
  • 4 ounces cream cheese softened
  • 1 ¼ cups shredded mozzarella cheese
  • ¾ cup finely grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • ⅓ to ½ cup reserved pasta water if needed
  • 1 tablespoon chopped fresh parsley for garnish

Method
 

  1. Cook the spaghetti in a large pot of salted boiling water until al dente. Before draining, scoop out about 1/2 cup of the cooking water and set it aside.
  2. Toss the chicken pieces with the Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in one layer and let it brown well on the first side before turning. Continue cooking until the pieces are golden on the outside and reach 165°F in the center.
  4. Reduce the heat to medium-low. Add 3 tablespoons butter, 4 minced garlic cloves, dried parsley, and oregano. Toss the chicken through the melted garlic butter for about a minute, then remove the skillet from the heat and keep the chicken warm.
  5. Melt the remaining 2 tablespoons butter in a separate large skillet over medium heat. Stir in the remaining 3 minced garlic cloves and cook briefly, then sprinkle in the flour and stir until smooth.
  6. Slowly whisk in the heavy cream and whole milk. Add the cream cheese and continue stirring until it melts completely into the sauce.
  7. Lower the heat and add the mozzarella, Parmesan, Italian seasoning, black pepper, and salt. Stir gently until the cheeses are fully melted and the sauce is thick and creamy.
  8. Add the drained spaghetti and toss until the strands are thoroughly covered in sauce. If needed, stir in a small amount of reserved pasta water until the sauce moves easily through the pasta while still staying rich and thick.
  9. Divide the creamy spaghetti between plates and arrange the Cajun garlic butter chicken alongside it, keeping the two portions separate. Spoon any garlic butter left in the chicken skillet over the chicken and finish with fresh parsley.