Ingredients

1/2 lb thin spaghetti

2 small chicken breasts, cubed

2 tsp Cajun seasoning, divided

1/4 tsp paprika

1/2 tsp pepper

1 tbsp. olive oil

1 1/4 cup chicken stock, divided

1 tbsp. butter

1 tbsp. flour

1/2 cup half & half

1/2 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

Instructions

1.Fill a pasta pot, or stock pot, with water and bring to a boil

2.Cook spaghetti according to package directions, drain and set aside

3.In a large bowl combine chicken, 1 tsp Cajun seasoning, paprika & pepper until chicken is evenly coated

4.Heat olive oil in a large skillet

5.Add in chicken and sauté chicken while slowing adding in 1/4 cup of chicken stock, cooking until chicken is no longer pink, then set aside

6.In the same skillet melt butter

7.Stir in flour, making a roux, making sure to cook for 2-3 minutes

8.Slowly whisk in remaining 1 cup chicken stock and half & half

9.Bring to a boil and remove from heat

10.Whisk in cheeses, whisking until melted

11.Add in spaghetti and chicken, tossing until pasta is completely coated

12.Serve with crusty bread