Introduction

This Spicy Cajun Three-Cheese Chicken Spaghetti in Garlic Parmesan Cream is a rich and creamy dish with a bold kick. Tender chicken strips are coated in Parmesan and sautéed, then tossed with spaghetti in a luscious three-cheese Cajun cream sauce. It’s perfect for a flavorful and comforting weeknight dinner.

A white plate holds two main layers: on the left, there is a row of sliced grilled chicken breast with a dark golden-brown char and seasoning visible on the surface, and on the right, a mound of spaghetti covered in creamy sauce that has flecks of green herbs and red chili flakes. The creamy sauce on the pasta is thick and coats the noodles evenly, with some small bits of spinach mixed in. The grilled chicken slices sit neatly beside the pasta, and small bits of green garnish are sprinkled on top of both layers. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts, sliced into thin strips
1 tbsp olive oil
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt and freshly cracked black pepper, to taste
½ cup grated Parmesan (for coating chicken)
12 oz spaghetti
1½ cups heavy cream
¾ cup low-sodium chicken broth
1 cup shredded mozzarella
1 cup shredded sharp cheddar
¾ cup grated Parmesan (for the sauce)
2 oz cream cheese, softened
½ tsp Italian seasoning
½ tsp dried basil
¼ tsp crushed red pepper flakes (optional)
Fresh chopped parsley or dried herbs, for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
Step 2: Pat chicken strips dry. Season with Cajun seasoning, smoked paprika, salt, and pepper. Press grated Parmesan onto each piece to coat.
Step 3: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Sear chicken strips for 4–6 minutes until golden and cooked through. Add 1 tbsp butter and half the garlic in the last minute, stirring to combine. Remove chicken and keep warm.
Step 4: Lower heat to medium. Add remaining butter and garlic to the skillet and sauté for 30 seconds until fragrant.
Step 5: Pour in heavy cream and chicken broth, whisking to combine. Simmer gently, then stir in softened cream cheese until smooth.
Step 6: Gradually add mozzarella, cheddar, and Parmesan cheeses, stirring until the sauce thickens and becomes creamy. Season with Italian seasoning, dried basil, and crushed red pepper flakes if using.
Step 7: Add the cooked spaghetti to the sauce and toss to coat evenly. Cook on low heat for 1–2 minutes, adding reserved pasta water if the sauce is too thick.
Step 8: Plate the spaghetti, top with the Parmesan-coated chicken strips, and garnish with fresh parsley or dried herbs. Serve immediately while hot and cheesy.

Tips & Variations

Swap chicken for shrimp or sausage for a different protein option.
Add bell peppers, spinach, or broccoli for extra color and nutrition.
Increase Cajun seasoning or red pepper flakes for more heat.
Use Fontina or provolone instead of mozzarella for a different cheese texture.
Make it gluten-free by substituting gluten-free spaghetti noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed. Avoid freezing the pasta to maintain texture; you may freeze the sauce separately instead.

How to Serve

A white plate holds a visually rich dish with two main layers side by side. On the left, there are slices of grilled chicken breast, golden brown with dark char marks, and sprinkled with chopped green herbs. On the right, creamy spaghetti with a yellow sauce, speckled with green herbs and small red chili flakes, covers the noodles fully, showing a smooth and slightly thick texture. The plate contrasts with the white marbled surface underneath, adding to the appeal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, you can add pre-cooked or rotisserie chicken to the sauce near the end to heat through without overcooking.

How do I prevent the sauce from splitting?

Simmer the sauce gently over low heat and avoid boiling the cream to keep it smooth and creamy.