Step 1: Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the spaghetti until al dente, following the package directions. Drain and set aside, keeping 1/4 cup of pasta water in case you need to adjust the sauce later.

Step 2: Pat chicken dry with paper towels for better browning. Season with Cajun seasoning, Italian seasoning, garlic powder, salt, and pepper on both sides.

Step 3: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Place the chicken cutlets in the pan and cook for 5–6 minutes per side, until golden brown and fully cooked. Transfer to a plate and cover loosely with foil.

Step 4: In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Be careful not to let it burn.

Step 5: Pour in chicken broth and heavy cream. Stir well, scraping up any browned bits from the skillet. Let it simmer gently for 3–4 minutes.

Step 6: Add mozzarella, Parmesan, and cheddar cheese. Stir continuously until the cheese melts into a smooth, thick sauce. Sprinkle in smoked paprika if you like a subtle smoky kick. Taste and adjust with salt and pepper. If it feels too thick, stir in a little reserved pasta water until creamy and silky.

Step 7: Add the cooked spaghetti to the skillet and toss until every strand is coated with sauce.

Step 8: Place the golden chicken on top of the pasta. Spoon a bit of sauce over each cutlet. For an extra cheesy finish, sprinkle more mozzarella or cheddar on top and cover the skillet for 1–2 minutes to melt.

Step 9: Garnish with freshly chopped parsley and serve hot.