Main ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (Trim any fat and pat the chicken dry so it browns evenly.)
• 2 tablespoons olive oil (Use a good-quality olive oil for a clean flavor.)
• 2 tablespoons Cajun seasoning (Taste before adding more. Store-bought is fine or mix your own.)
• 1 teaspoon smoked paprika (This adds warmth and a gentle smokiness without heat.)
• 1 pound spaghetti (Use a sturdy spaghetti that holds up to the sauce.)
• 4 tablespoons butter (Unsalted butter lets you control the final salt level.)
• 4 cloves garlic, minced (Mash the garlic with the side of your knife for better aroma.)
• 1/4 cup all-purpose flour (Measure by spooning into the cup for accuracy.)
• 3 cups whole milk (Whole milk gives the richest, creamiest texture.)
• 1 cup chicken broth (Use low-sodium broth to adjust salt later.)
• 8 ounces cream cheese, softened (Let it sit at room temperature for easier melting.)
• 2 cups shredded mozzarella cheese, divided (Part-skim mozzarella melts well and keeps things lighter.)
• 1/2 cup grated Parmesan cheese (Freshly grated Parmesan gives the best depth.)
• Salt and freshly ground black pepper, to taste (Add in small amounts and taste as you go.)
• optional Red pepper flakes for extra heat (Add a pinch at a time.)