Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce
A delicious and comforting pasta dish that combines tender chicken, flavorful Cajun spices, and a rich creamy sauce, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts, sliced into thin strips For best results, slice thinly for quicker cooking.
- 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 Use fresh garlic for best taste.
- 1.5 tsp Cajun seasoning Can increase for spicier flavor.
- 1 tsp smoked paprika
- 1 tsp salt
- ⅛ tsp freshly cracked black pepper To taste.
- 0.5 cup grated Parmesan (for crusting the chicken)
- 1.5 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) Increase for more spice.
- Fresh chopped parsley, for garnish
Instructions
Preparation
- 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.
- While the spaghetti cooks, pat the chicken dry with paper towels. Season the chicken with Cajun seasoning, smoked paprika, salt, and pepper. Coat the chicken with grated Parmesan cheese.
Cooking
- In a skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown, about 5-7 minutes, stirring occasionally.
- 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.
- In the same skillet, add the remaining 2 tablespoons of butter and the rest of the minced garlic. Allow to cook for about 1 minute, then pour in the heavy cream and chicken broth. Reduce the heat and let it simmer.
- Add softened cream cheese, mozzarella, sharp cheddar, and 3/4 cup of Parmesan cheese 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 for about 5 minutes.
- Toss the cooked spaghetti in the sauce until well coated. Place the chicken on top of the pasta and garnish with fresh chopped parsley.
Notes
Serve warm right from the skillet with extra grated Parmesan and parsley. Pairs wonderfully with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop, adding a splash of chicken broth or cream if needed.