Introduction

This Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce is a flavorful and creamy pasta dish that perfectly balances rich cheese, tender chicken, and a kick of Cajun spices. It’s an easy weeknight dinner that feels both comforting and indulgent. Perfect for anyone who loves bold flavors with a creamy finish.

A white plate holds a serving of fettuccine pasta and sliced grilled chicken breast. On the left side, there is one layer of light yellow creamy pasta mixed with small bits of green herbs and sprinkled with red chili flakes. On the right side, the grilled chicken breast is sliced into multiple thick pieces, showing a golden-brown char with visible grill marks. The chicken is topped with a creamy herb sauce that has a pale yellow color with green herbs and some red chili flakes spread evenly over it. The plate is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts, sliced into thin strips

12 oz spaghetti (whole grain or gluten-free options can be used)

1 tbsp olive oil

4 tbsp salted butter, divided

5 cloves garlic, minced

1.5 tsp Cajun seasoning

1 tsp smoked paprika

1 tsp salt

1/8 tsp freshly cracked black pepper

0.5 cup grated Parmesan (for crusting the chicken)

1.5 cups heavy cream

3/4 cup low-sodium chicken broth

1 cup shredded mozzarella

1 cup shredded sharp cheddar

3/4 cup grated Parmesan (for sauce)

2 oz cream cheese, softened

1/2 tsp Italian seasoning

1/2 tsp dried basil

1/4 tsp crushed red pepper flakes (optional)

Fresh chopped parsley, for garnish

Instructions

Step 1: Bring a large pot of water to a boil. Add the spaghetti and cook until just al dente. Drain the spaghetti and toss it lightly with olive oil to prevent sticking.

Step 2: While the spaghetti cooks, pat the chicken dry with paper towels. Season with Cajun seasoning, smoked paprika, salt, and black pepper. Coat the chicken strips evenly with grated Parmesan cheese.

Step 3: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown, about 5–7 minutes, stirring occasionally.

Step 4: In the last minute of cooking the chicken, add minced garlic and 2 tablespoons of butter to the skillet. Stir well, then remove the chicken from the skillet and set aside.

Step 5: In the same skillet, add the remaining 2 tablespoons of butter and the rest of the minced garlic. Cook for about 1 minute, then pour in the heavy cream and chicken broth. Reduce heat and let it simmer.

Step 6: Add softened cream cheese, mozzarella, sharp cheddar, and 3/4 cup Parmesan to the sauce. Stir until melted and creamy. Season with Italian seasoning, dried basil, and crushed red pepper flakes if using. Let the sauce thicken, about 5 minutes.

Step 7: Toss the cooked spaghetti in the sauce until well coated. Serve with the cooked chicken on top and garnish with fresh chopped parsley.

Tips & Variations

For extra spice, increase the Cajun seasoning and crushed red pepper flakes to your taste.

Use gluten-free spaghetti if needed to accommodate dietary preferences.

To make it lighter, substitute half the heavy cream with whole milk.

Fresh garlic works best, but you can substitute with garlic powder in a pinch.

FAQs

Can I use other types of pasta for this recipe?

Yes, feel free to use penne, fettuccine, or any pasta shape you prefer. Just adjust cooking time as needed to cook until al dente.

Is this dish very spicy?

The spice level is moderate thanks to the Cajun seasoning and optional red pepper flakes, but you can easily adjust the heat to your liking by adding more or less seasoning.