Place chicken, Cajun seasoning, paprika and pepper in a bowl.
Mix until the seasoning gets right in.
Over medium heat, to a large pan, add olive oil and saute chicken.
Slowly add 1/4 cup of the chicken broth to the pan.
When chicken is cooked, set aside.
Place butter in a pan on low heat- once melted, add the flour, stirring constantly. A roux will form- cook for an additional 15 seconds, still stirring.
Slowly whisk in chicken broth and heavy cream.
Bring to a boil and remove from heat.
Stir in cheese and Tabasco. Slowly stir in spaghetti.
When you’re ready to serve, top with chicken and more Tabasco if needed.