In a large pot, bring salted water to a boil. Add the spaghetti and cook until al dente, following package instructions. Reserve 1/2 cup of pasta water, drain, and set aside.

Pat the chicken strips dry and season them with Cajun seasoning, smoked paprika, salt, and pepper.

Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for about 3–4 minutes on each side until they are golden and cooked through.

In the last minute, add minced garlic and toss until fragrant. Remove the chicken from the skillet and set aside.

In the same skillet, pour in chicken broth and heavy cream. Bring to a gentle simmer, then whisk in the cream cheese until the sauce is smooth.

Add mozzarella and Parmesan, stirring until fully melted and creamy.

Season with red pepper flakes, additional salt, and extra Cajun seasoning. If the sauce is too thick, use reserved pasta water to reach your desired consistency.

Toss the spaghetti in the creamy Cajun Alfredo sauce and gently fold in the garlic chicken strips, making sure everything is well-coated.

Serve the hot spaghetti with the chicken on top. Garnish with fresh parsley, a sprinkle of extra Parmesan, and a light dusting of Cajun seasoning to finish.