Save Pin
This spicy Cajun cream chicken spaghetti with garlic and Parmesan is a cozy dinner that mixes bold tastes in a rich, cheesy pasta. It’s great for nights when you want something creamy but with a little heat. The tender chicken and thick cheese sauce cling to every noodle. I first made this on a fun weekend with friends. The sharp cheese and Cajun spices quickly became a favorite that everyone asked for again.
What You Need
- Thinly sliced boneless chicken breasts: cooks fast and stays tender
- Spaghetti noodles: the perfect base for soaking up sauce, pick a good kind for best bite
- Olive oil: for searing chicken and keeping pasta loose
- Salted butter: split between chicken and sauce for richness
- Minced garlic: about five cloves to add lots of flavor
- Cajun spice mix: brings the bold, spicy background
- Smoked paprika: gives a soft smoky hint that works with Cajun
- Salt and freshly cracked black pepper: balances the taste
- Grated Parmesan cheese: pressed on chicken for a crispy cheesy crust
- Heavy cream: makes the sauce smooth and rich
- Low-sodium chicken broth: thins out the sauce a bit and adds depth
- Shredded mozzarella and sharp cheddar: melt-in-your-mouth cheese blend
- Extra grated Parmesan: amps up the cheesy sauce
- Cream cheese: softens sauce and adds creaminess
- Italian herbs and dried basil: add fresh herb flavors
- Crushed red chili flakes: can be tossed in if you want more heat
- Chopped fresh parsley: a bright green topping that freshens the dish
Step-by-Step Guide
- Cook the Chicken:
- Dry the chicken first to help it brown well. Then coat it with Cajun spice, smoked paprika, salt, and pepper. Press Parmesan into the chicken so it gets a tasty crust. Heat olive oil and two tablespoons butter in a pan over medium-high heat. Fry chicken for 4 to 6 minutes until golden and cooked through. Add a tablespoon of butter and half the garlic in the last minute to boost flavor. Take chicken out and set it aside.
- Make the Sauce:
- In the same pan, add the rest of the butter and garlic. Cook for about 30 seconds till it smells great. Pour in the cream and chicken broth and stir it up. Let it bubble gently, then whisk in softened cream cheese until it’s smooth.
- Add the Cheeses:
- Slowly mix in mozzarella, cheddar, and Parmesan until the sauce thickens and gets creamy. Stir in Italian herbs, dried basil, and if you like, some red chili flakes. Taste it and add salt and pepper if needed. Let it simmer for 2 or 3 minutes.
- Finish the Pasta:
- Boil the spaghetti until just a bit firm, then drain and toss with olive oil so it won’t stick. Put the pasta right into the sauce and toss gently with tongs to cover every strand in cheesy Cajun goodness. Keep cooking on low heat for a minute so the flavors soak in.
- Serve and Top:
- Dish out the creamy pasta topped with the Parmesan-crusted chicken. Sprinkle fresh parsley on top for a pop of color and fresh flavor.
Save Pin
Keeping Leftovers
Swaps and Changes
What to Serve It With
Dish Origins
Save Pin
Common Recipe Questions
- → What’s the trick to get chicken nice and crispy?
Coating the seasoned chicken with grated Parmesan before frying makes a tasty crust that crisps well in butter and oil.
- → How do I stop spaghetti from sticking after cooking?
Right after draining, mix the spaghetti with a little olive oil to keep it separated before adding the sauce.
- → Can I make the sauce less spicy if I want?
Sure, just leave out or cut down on the red pepper flakes for a gentler heat. You can also add more Cajun spices if you like it hotter.
- → Why does the sauce use several kinds of cheese?
Using mozzarella, sharp cheddar, and Parmesan gives the sauce a creamy feel and a rich, tangy taste that works great with the spices.
- → How do I thicken the cream sauce the right way?
Let the sauce simmer slowly after adding the cheeses so it shrinks down and thickens, making a smooth coating for the pasta.
- → What could I use instead of heavy cream if I don’t have any?
You can mix whole milk with melted butter if you need a quick fix, but the sauce won’t be quite as rich or creamy.