Description

This rich and creamy Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce combines tender chicken, Cajun seasoning, and a cheesy cream sauce that’s both savory and spicy. Perfect for a cozy weeknight dinner or a special occasion!

Ingredients

Scale

2 large boneless, skinless chicken breasts, sliced into thin strips
12 oz spaghetti
1 tbsp olive oil
4 tbsp salted butter, divided
5 cloves garlic, minced
1½ tsp Cajun seasoning
1 tsp smoked paprika
1 tsp salt
1/8 tsp freshly cracked black pepper, to taste
½ cup grated Parmesan (for crusting the chicken)
1½ cups heavy cream
¾ cup low-sodium chicken broth
1 cup shredded mozzarella
1 cup shredded sharp cheddar
¾ cup grated Parmesan (for sauce)
2 oz cream cheese, softened
½ tsp Italian seasoning
½ tsp dried basil
¼ tsp crushed red pepper flakes (optional)
Fresh chopped parsley, for garnish

Instructions

Cook the spaghetti: Bring a pot of salted water to a boil, and cook the spaghetti according to package directions until al dente. Drain and set aside.
Season the chicken: In a bowl, season the chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper.
Coat the chicken: Dredge the seasoned chicken in ½ cup grated Parmesan to lightly coat each piece.
Cook the chicken: Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden and fully cooked through. Remove from the skillet and set aside.
Make the sauce: In the same skillet, add the remaining 2 tbsp butter and minced garlic. Sauté for 1–2 minutes until fragrant.
Add cream and broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
Melt cream cheese: Add in the softened cream cheese and stir until fully melted and the sauce is smooth.
Add cheeses: Stir in mozzarella, cheddar, and ¾ cup Parmesan. Allow them to melt into the sauce, making it creamy and indulgent.
Season the sauce: Add Italian seasoning, dried basil, and crushed red pepper flakes (optional) to the sauce. Taste and adjust seasoning as necessary.
Combine pasta and chicken: Add the cooked spaghetti to the sauce, tossing until fully coated. Return the cooked chicken to the skillet, nestling it into the pasta.
Garnish and serve: Garnish with freshly chopped parsley and serve immediately while the dish is hot and creamy.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the pasta and sauce for up to 2 months.

Reheating: When reheating, add a splash of milk or broth to loosen the sauce and stir frequently over low heat.

Adjusting Spiciness: You can reduce the amount of Cajun seasoning and omit the red pepper flakes for a milder version of the dish.