Start by bringing a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook for about 8-10 minutes, stirring occasionally, until al dente. Drain the spaghetti, reserving a small cup of pasta water for later use.

While the pasta is cooking, season your chicken strips generously with Cajun seasoning. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the seasoned chicken for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, lower the heat and add minced garlic, cooking for about 1 minute until fragrant and lightly golden. Stir in heavy cream and cream cheese, mixing well until smooth. Gradually add in the Parmesan, mozzarella, and cheddar cheese, stirring continuously until the cheese has melted and the sauce is creamy and luxurious.

Return the cooked spaghetti and sautéed chicken to the skillet with the garlic Parmesan cream sauce. Toss everything together until the spaghetti is fully coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Allow to simmer for 2-3 minutes.

Plate the spaghetti warm and drizzle with extra Parmesan cheese if desired. Garnish with chopped fresh herbs such as parsley or basil.