Spaghetti, Cajun Cream Sauce & Chicken Thighs

Ingredients:

• Boneless skinless chicken thighs

• Thin spaghetti noodles

• Heavy whipping cream

• stick of butter

• Grated Parmesan (for chicken)

• Shredded Parmesan (for cream sauce)

• 6 roasted garlic cloves smashed (I used pre-roasted garlic)

• Olive oil

• Cajun seasoning

• Garlic powder

• Italian seasoning

• Onion powder

• Cracked pepper

• Sea salt

• Cracked red pepper

Instructions:

1. Preheat oven to 425

2. Season chicken with garlic & herbs, Cajun seasoning, salt & pepper. Cover with foil. Cook for 25 mins pull out & sprinkle/coat chicken with grated Parmesan just the top (I didn’t do the bottom) but you can. Stick back in oven for another 15-20 mins. Uncovered.

3. Boil spaghetti till al dente, take off burner & leave in water. Do not strain.

4. Heat butter, roasted garlic & a tablespoon of olive oil in pan at medium heat and pour heavy cream into pan, once warm put 1/4 of a cup of shredded Parmesan to thicken sauce, this sauce should be thinner than an Alfredo sauce. Stir in a few tablespoons of Cajun seasoning to your liking. Take sauce of burner.

5. Using a pasta ladle transfer noodles into sauce & stir your pasta into cream sauce. Put more noddles if you like a more dry noodle and less saucy as I do.

6. Take chicken out, cut up into strips and sprinkle a few red pepper flakes & parsley onto your chicken & pasta & you’re set.