Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente according to package directions. Drain, toss lightly with a little olive oil, and set aside so it doesn’t stick.

Step 2: While the pasta cooks, pat the chicken strips dry with paper towels. Season generously with Cajun seasoning, smoked paprika, salt, and black pepper. Press the grated Parmesan onto each piece to create a light crust.

Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 4 to 6 minutes, turning occasionally, until the chicken is cooked through and golden brown.

Step 4: Add 1 tablespoon of butter and half the minced garlic to the pan during the last minute of cooking the chicken. Stir until the garlic becomes fragrant and buttery. Remove the chicken from the skillet and keep warm.

Step 5: Lower the heat to medium-low and add the remaining tablespoon of butter to the skillet. Add the remaining garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.

Step 6: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7: Add the cream cheese, stirring constantly until it melts smoothly into the sauce.

Step 8: Gradually stir in the mozzarella, cheddar, and Parmesan cheeses, mixing until the sauce is thick, creamy, and glossy.

Step 9: Add Italian seasoning, dried basil, and crushed red pepper flakes (if using). Taste and adjust seasoning with salt and pepper.

Step 10: Toss the cooked spaghetti directly into the sauce, stirring to coat every strand evenly. Let it cook together on low heat for a minute or two to meld flavors.

Step 11: Plate the cheesy spaghetti and top with the crispy garlic Parmesan chicken strips. Garnish with fresh parsley or dried herbs for a pop of color and fresh aroma.