Foolproof Creamy Cajun Chicken Spaghetti with Garlic Mozzarella

Instructions:

1. Cook spaghetti in heavily salted boiling water until al dente. Reserve 1.5 cups (360ml) of starchy pasta water before draining. Set pasta aside.
2. Toss chicken cubes generously with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown and cooked through. Remove chicken and set aside.
3. Reduce heat to medium. Sauté diced onion and pepper in the skillet until softened (about 5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
4. Push vegetables to one side. Add butter to the empty side and melt. Sprinkle flour evenly over the melted butter and whisk constantly for 1-2 minutes to cook out the raw flour taste, creating a pale roux.
5. Slowly whisk in the chicken broth until smooth, followed by the milk. Bring the sauce to a bare simmer, whisking often until it begins to thicken slightly.
6. Remove the skillet from direct heat. Gradually add the grated smoked mozzarella and Parmesan, stirring until completely melted and smooth. Stir in Worcestershire sauce and season with salt and pepper to taste.
7. Return the skillet to low heat. Add the cooked chicken back into the sauce. Toss in the drained spaghetti.
8. Adjust consistency by adding the reserved pasta water, 1/4 cup at a time, stirring constantly until the sauce beautifully coats the pasta. This creates the perfect Creamy Cajun Chicken Spaghetti with Garlic Mozzare experience.
9. Stir in half of the fresh parsley. Serve immediately, garnishing each plate with the remaining parsley and a light dusting of cayenne pepper, if desired.