Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts or thighs, cooked and shredded (or use a rotisserie chicken)
  • 12 ounces (340g) spaghetti, cooked al dente according to package directions
  • 1 tablespoon (15ml) olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 to 1 ½ tablespoons Cajun seasoning (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (240ml) heavy cream or half-and-half
  • ½ cup (120ml) chicken broth
  • 1 ½ cups (170g) shredded cheddar cheese, divided
  • 1 cup (115g) shredded mozzarella cheese, divided
  • ¼ cup (25g) grated Parmesan cheese (optional)
  • Fresh parsley or green onions, chopped (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
  2. Sauté onions and bell peppers in olive oil until softened. Add garlic and cook briefly until fragrant. Season with salt and pepper.
  3. Stir in Cajun seasoning, add cooked chicken, and toss to coat. Remove from heat.
  4. Combine cream cheese, cream, and chicken broth in the same skillet (or a saucepan). Heat over medium, stirring until smooth and creamy. Season with salt and pepper to taste.
  5. In a large bowl (or large skillet), combine cooked spaghetti, chicken-vegetable mixture, and creamy sauce. Stir in 1 cup cheddar and ½ cup mozzarella.
  6. Transfer to the prepared baking dish.
  7. Sprinkle with remaining cheddar, mozzarella, and Parmesan cheese (if using).
  8. Bake uncovered until bubbly and golden brown on top.
  9. Let rest for 5-10 minutes before garnishing and serving.