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Creamy Cajun Chicken Spaghetti with Garlic & Parmesan Recipe
Ash Tyrrell

Creamy Cajun Chicken Spaghetti with Garlic & Parmesan Recipe

The first time I made this Creamy Cajun Chicken Spaghetti with Garlic & Parmesan Recipe, I was amazed at how much flavor could come from such simple ingredients. The tender chicken, rich cheese sauce, and bold Cajun spices created the perfect balance of comfort and excitement
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts, sliced into thin strips – Thin slices cook quickly and stay juicy.
  • 12 oz spaghetti – Cook until al dente for the best texture.
  • 1 tbsp olive oil – Helps create a golden sear on the chicken.
  • 4 tbsp salted butter divided – Adds richness and depth to the sauce.
  • 5 cloves garlic minced – Fresh garlic provides the strongest flavor.
  • 1½ tsp Cajun seasoning – Delivers the signature spicy kick.
  • 1 tsp smoked paprika – Adds a subtle smoky flavor.
  • 1 tsp salt – Enhances all the ingredients.
  • ⅛ tsp freshly cracked black pepper – Provides gentle heat and balance.
  • ½ cup grated Parmesan cheese for chicken coating – Creates a flavorful crust on the chicken.
  • 1½ cups heavy cream – Forms the creamy base of the sauce.
  • ¾ cup low-sodium chicken broth – Thins the sauce while adding savory flavor.
  • 1 cup shredded mozzarella cheese – Gives the sauce a smooth stretchy texture.
  • 1 cup shredded sharp cheddar cheese – Adds richness and bold cheesy flavor.
  • ¾ cup freshly grated Parmesan cheese for sauce – Freshly grated melts better than pre-shredded.
  • 2 oz cream cheese softened – Makes the sauce extra silky.
  • ½ tsp Italian seasoning – Adds herbal depth.
  • ½ tsp dried basil – Complements the garlic and cheese flavors.
  • ¼ tsp crushed red pepper flakes optional – Perfect for extra heat.
  • Fresh parsley chopped – Adds freshness and color for garnish.

Method
 

  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Aim for an al dente texture so the pasta holds up well in the creamy sauce. Drain and set aside.
  2. Pat the chicken strips dry with paper towels. Season them with Cajun seasoning, smoked paprika, salt, black pepper, and Parmesan cheese. Press the Parmesan onto the chicken so it forms a light coating.
  3. Heat olive oil and half of the butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked. The Parmesan coating should develop a delicious crust.
  4. During the final minute of cooking, add a portion of the minced garlic to the skillet. Stir gently so the garlic becomes fragrant without burning. Remove the chicken and set it aside.
  5. In the same skillet, melt the remaining butter and sauté the rest of the garlic. Pour in the chicken broth and heavy cream, stirring constantly. Allow the mixture to come to a gentle simmer.
  6. Add the cream cheese and whisk until completely smooth. Gradually stir in the mozzarella, cheddar, and Parmesan cheese. Continue stirring until the sauce becomes creamy and velvety.
  7. Sprinkle in the Italian seasoning, dried basil, and optional red pepper flakes. Taste the sauce and adjust seasoning if needed. Let it simmer briefly until slightly thickened.
  8. Add the cooked spaghetti directly to the skillet. Use tongs to toss the pasta thoroughly so every strand is coated in the creamy Cajun sauce. Allow it to warm through for another minute.
  9. Return the cooked chicken to the skillet or arrange it over the pasta when serving. This helps preserve the crispy Parmesan coating while adding a beautiful presentation.
  10. Sprinkle freshly chopped parsley over the finished dish. Serve immediately while the sauce is hot, creamy, and perfectly smooth.

Notes

  • I always grate Parmesan cheese fresh because it melts much more smoothly.
  • I like to reserve a little pasta water in case the sauce becomes too thick.
  • I let the chicken rest for a few minutes before slicing so it stays juicy.
  • I use freshly minced garlic rather than jarred garlic for a stronger flavor.
  • I add the cheese gradually instead of all at once to prevent clumping.
  • I taste the sauce before serving and adjust the Cajun seasoning if needed.