In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions, stirring occasionally until al dente (about 8-10 minutes). Drain and set aside.

Save a cup of the pasta water before draining; it’s a great way to adjust your sauce later if needed.

While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with Cajun seasoning, salt, and pepper. Cook the chicken for about 6-7 minutes on each side or until cooked through (internal temperature should reach 165°F). Remove from heat and let it rest before slicing into strips.

Don’t overcrowd the skillet! Cook in batches if needed.

In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute (be careful not to burn it!). Then, pour in the heavy cream and bring to a gentle simmer. Add mozzarella cheese, stirring until it melts and blends into a creamy sauce.

This step should take about 5 minutes.

Add the cooked spaghetti to the sauce, tossing to coat. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency. Finally, fold in the sliced chicken.

Garnish the dish with chopped green onions and an extra sprinkle of Cajun seasoning before serving.