Garlic Parmesan Chicken Spaghetti in Cajun Cream Sauce
Parmesan crusted chicken strips served over spaghetti in a spicy Cajun cream sauce made with three cheeses.
Equipment
- Large deep skillet
- Large pot
- Tongs
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breast sliced into thin strips
- 12 oz spaghetti
- 1 tbsp olive oil
- 4 tbsp unsalted butter divided
- 5 cloves garlic minced
- 1 tsp Cajun seasoning plus 1/2 tsp more
- 1 tsp smoked paprika
- ¼ tsp salt
- 1 pinch black pepper
- ½ cup grated Parmesan cheese for coating the chicken
- 1 cup heavy cream plus 1/2 cup more
- ¾ cup low sodium chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- ¾ cup grated Parmesan cheese for the sauce
- 2 oz cream cheese softened
- ½ tsp Italian seasoning
- ½ tsp dried basil
- ¼ tsp red pepper flakes optional
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Boil the spaghetti. Cook the spaghetti in salted water until just al dente, then drain and set aside.
- Coat the chicken. Pat the strips dry, season with 1 teaspoon Cajun seasoning, the paprika, salt, and pepper, then press into the 1/2 cup Parmesan.
- Cook the chicken. Heat the oil in a large deep skillet over medium high heat and cook the strips 5 to 7 minutes until golden and 165 degrees F inside. Stir in 2 tablespoons butter and half the garlic for the last minute, then move to a plate.
- Start the sauce. Melt the remaining butter in the pan, cook the remaining garlic 1 minute, then add the cream and broth and simmer on low.
- Melt the cheeses. Stir in the cream cheese, mozzarella, cheddar, and 3/4 cup Parmesan until smooth. Add the Italian seasoning, basil, remaining Cajun seasoning, and pepper flakes. Simmer 5 minutes until thick.
- Combine. Toss the spaghetti in the sauce, top with the chicken, and garnish with parsley.
Notes
Substitutions: Use penne in place of spaghetti, and cut the Cajun seasoning in half for milder heat.
Tips: Keep the sauce at a low simmer so the cheeses melt smoothly, and do not rinse raw chicken.
Storage: Refrigerate in an airtight container for up to three days and reheat with a splash of broth. Do not freeze.
Nutrition does not include the optional red pepper flakes.