Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce

This is a showstopping dish featuring tender, Parmesan-crusted chicken tossed with spaghetti in a bold, creamy, and spicy Cajun garlic sauce. Taking inspiration from classic alfredo but adding a huge boost of flavor from the bayou, this pasta is rich, satisfying, and completely addictive.

The key to its success is the two-fold use of Parmesan: first, as a crust on the chicken for texture and flavor, and second, mixed into the cream sauce for silkiness and depth. Ready in just 35 minutes, this recipe is a perfect way to bring a little excitement to a weeknight meal.

Table of Contents

• Ingredients for Spicy Cajun Cream Sauce Pasta
• Step-by-Step Instructions
• Serving Suggestions & Tips
• Storage & Reheating Tips
• FAQs

Ingredients for Spicy Cajun Cream Sauce Pasta

The combination of spices and dairy creates a complex flavor profile that is both creamy and bold. This recipe yields 4 servings:

Ingredient	Amount
Chicken	2 large boneless, skinless chicken breasts, sliced into thin strips
Pasta	12 oz spaghetti
Fats	1 tbsp olive oil, 4 tbsp salted butter (divided)
Aromatics	5 cloves garlic, minced
Seasoning Mix	1 1/2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp salt, 1/8 tsp freshly cracked black pepper
Coating	1/2 cup grated Parmesan cheese (for crusting chicken)
Sauce Base	1 1/2 cups heavy cream, 1 cup chicken broth, 1/2 cup freshly grated Parmesan cheese (for sauce)
Spice/Garnish	1 tsp crushed red pepper flakes (optional), 2 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Cook Pasta
Cook the spaghetti according to package directions until al dente. Drain, drizzle with a little olive oil to prevent sticking, and set aside.

Step 2: Coat Chicken
In a shallow bowl, mix together the 1/2 cup Parmesan cheese for crusting, Cajun seasoning, smoked paprika, salt, and pepper. Dredge the chicken strips until they are well coated.

Step 3: Sear Chicken
Heat the 1 tbsp olive oil and 2 tbsp of the butter in a large skillet over medium-high heat. Sear the coated chicken strips for 3–4 minutes per side until they are golden, crisp, and cooked through. Remove the chicken and keep it warm.

Step 4: Sauté Garlic
In the same skillet, melt the remaining 2 tbsp butter. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 5: Make Sauce
Stir in the heavy cream and chicken broth. Bring the mixture to a simmer for 3–4 minutes, scraping up any browned bits from the bottom of the skillet (this adds flavor).

Step 6: Thicken Sauce
Add the 1/2 cup Parmesan cheese for the sauce and the red pepper flakes (if using). Stir constantly until the sauce is smooth and silky.

Step 7: Combine
Return the seared chicken and the cooked spaghetti to the skillet. Toss everything until the chicken and noodles are fully coated in the creamy Cajun sauce.

Step 8: Serve
Garnish generously with fresh parsley and serve immediately while hot and creamy.

Serving Suggestions & Tips

• Side Dishes: Pair with a crisp green salad with a lemon vinaigrette to cut through the richness, or simple garlic bread for mopping up the sauce.
• Spice Level: Adjust the amount of Cajun seasoning and crushed red pepper flakes to control the heat.
• Pasta Swap: For a lighter, lower-carb option, swap the spaghetti for roasted spaghetti squash strands.
• Better Crust: Ensure the chicken is patted very dry before coating for a better crust.

Storage & Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: To reheat leftovers, warm gently on the stovetop with a splash of extra chicken broth or cream to restore the sauce’s consistency. Avoid microwaving if possible, as it can cause the cream sauce to separate.

FAQs

What type of Cajun seasoning should I use?
Use your favorite blend! Note that Cajun blends often contain salt, so adjust the added salt in the recipe accordingly.

Will the Parmesan crust stay crispy?
The crust will soften once tossed with the cream sauce, but the initial sear creates a beautiful flavor and texture. For maximum crunch, you can add the chicken pieces to the top of the pasta just before serving, instead of tossing them in.

Can I substitute the heavy cream?
For this recipe’s intended rich and thick consistency, heavy cream is necessary. Half-and-half or milk will make the sauce much thinner and less stable.

Davis Janet

Cajun Chicken Spaghetti

A showstopping dish featuring tender, Parmesan-crusted chicken tossed with spaghetti in a bold, creamy, and spicy Cajun garlic sauce. Ready in just 35 minutes, this recipe delivers a restaurant-quality meal with minimal fuss.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Dish, Pasta

Cuisine: American, Cajun

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 1.5 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp salt
• 0.125 tsp freshly cracked black pepper
• 0.5 cup grated Parmesan cheese (for crusting chicken)
• 1.5 cups heavy cream
• 1 cup chicken broth
• 0.5 cup freshly grated Parmesan cheese (for sauce)
• 1 tsp crushed red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Equipment

• large skillet or pan for searing and sauce
• pot for cooking pasta
• shallow bowl for dredging chicken

Method

 

1. Cook the spaghetti according to package directions until al dente. Drain, drizzle with a little olive oil to prevent sticking, and set aside.
2. In a shallow bowl, mix together the $1/2text{ cup}$ Parmesan cheese for crusting, Cajun seasoning, smoked paprika, salt, and pepper. Dredge the chicken strips until they are well coated.
3. Heat the $1text{ tbsp}$ olive oil and $2text{ tbsp}$ of the butter in a large skillet over medium-high heat. Sear the coated chicken strips for 3–4 minutes per side until they are golden, crisp, and cooked through. Remove the chicken and keep it warm.
4. In the same skillet, melt the remaining $2text{ tbsp}$ butter. Add the minced garlic and sauté for 30 seconds until fragrant.
5. Stir in the heavy cream and chicken broth. Bring the mixture to a simmer for 3–4 minutes, scraping up any browned bits from the bottom of the skillet (this adds flavor).
6. Add the $1/2text{ cup}$ Parmesan cheese for the sauce and the red pepper flakes (if using). Stir constantly until the sauce is smooth and silky.
7. Return the seared chicken and the cooked spaghetti to the skillet. Toss everything until the chicken and noodles are fully coated in the creamy Cajun sauce.
8. Garnish generously with fresh parsley and serve immediately while hot and creamy.

Notes

Sear the Parmesan-coated chicken until golden and crisp before making the sauce. The two steps of butter and Parmesan (for the chicken crust and for the sauce) are essential. Scrape up the browned bits (fond) from the skillet when making the sauce to maximize flavor. Pair with a crisp green salad or garlic bread to balance the richness.

Conclusion

This Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce delivers incredible flavor and creamy satisfaction in a quick, one-pan format. It’s a fantastic recipe for an exciting weeknight dinner.
Would you like me to find a recipe for a side of crisp green salad or garlic bread?