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Avatar photoDavis 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
Cook Time 25 minutes
Total Time 35 minutes
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.