CAJUN CHICKEN PASTA

CAJUN CHICKEN PASTA 1/2 lb thin spaghetti 2 small chicken breasts, cubed 2 tsp Cajun seasoning, divided 1/4 tsp paprika 1/2 tsp pepper 1 tbsp. olive oil 1 1/4 cup chicken stock, divided 1 tbsp. butter 1 tbsp. flour 1/2 cup half & half 1/2 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese Fill a pasta pot, or stock pot, with water and bring to a boil Cook spaghetti according to package directions, drain and set aside In a large bowl combine chicken, 1 tsp Cajun seasoning, paprika & pepper until chicken is evenly coated Heat olive oil in a large skillet Add in chicken and sauté chicken while slowing adding in 1/4 cup of chicken stock, cooking until chicken is no longer pink, then set aside In the same skillet melt butter Stir in flour, making a roux, making sure to cook for 2-3 minutes Slowly whisk in remaining 1 cup chicken stock and half & half Bring to a boil and remove from heat Whisk in cheeses, whisking until melted Add in spaghetti and chicken, tossing until pasta is completely coated Serve with crusty bread