Introduction

This Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce is a flavorful, comforting meal that comes together quickly. Tender chicken strips coated in a savory Parmesan and spice blend pair perfectly with creamy, spicy Cajun sauce and al dente spaghetti. It’s a delicious one-pan dinner that’s sure to impress.

A white bowl filled with creamy pasta topped with golden-brown grilled chicken slices neatly arranged on one side, the pasta coated in a rich, smooth white sauce mixed with small green herbs and red pepper flakes. A spoon holds a twist of the noodles above the bowl, showing off the thick sauce clinging to the strands. The bowl is placed 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
12 oz spaghetti
1 tbsp olive oil
4 tbsp salted butter, divided
5 cloves garlic, minced
1½ tsp Cajun seasoning
1 tsp smoked paprika
1 tsp salt
⅛ tsp freshly cracked black pepper
½ cup grated Parmesan cheese (for crusting)
1½ cups heavy cream
1 cup chicken broth
½ cup freshly grated Parmesan cheese (for sauce)
1 tsp crushed red pepper flakes (optional)
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook spaghetti until al dente according to package instructions. Drain, drizzle with olive oil, and set aside to prevent sticking.
Step 2: In a bowl, mix Parmesan cheese, Cajun seasoning, smoked paprika, salt, and black pepper. Coat the chicken strips evenly with this mixture.
Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken strips and sear for 3–4 minutes on each side until golden and cooked through. Remove chicken and set aside.
Step 4: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Step 5: Stir in the heavy cream and chicken broth, scraping up any browned bits from the pan. Let the sauce simmer gently for 3–4 minutes to thicken slightly.
Step 6: Add the grated Parmesan cheese and crushed red pepper flakes (if using) to the sauce. Stir continuously until the sauce is smooth and creamy.
Step 7: Return the seared chicken and cooked spaghetti to the skillet. Toss everything together carefully to coat the pasta and chicken evenly in the sauce.
Step 8: Garnish with fresh chopped parsley and serve hot for a satisfying, flavorful meal.

Tips & Variations

For a lighter version, swap spaghetti with roasted spaghetti squash for a low-carb option.
Adjust the amount of Cajun seasoning to control the spice level according to your preference.
Use fresh Parmesan cheese for the best flavor and texture in both the coating and the sauce.
To add extra veggies, toss in some sautéed bell peppers or spinach when adding the sauce.

Storage

Store leftover garlic Parmesan chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

A white bowl filled with creamy fettuccine pasta in a thick, smooth sauce, topped with several slices of golden-brown grilled chicken that have clear sear marks. The pasta is light yellow with flecks of green herbs and small red chili pieces scattered on top. A woman's hand is lifting a forkful of pasta, showing the strands twisted around the fork and some sauce dripping slightly. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape you prefer can be used. Just adjust the cooking time according to the pasta’s package instructions to ensure it’s al dente.

Is there a way to make this recipe dairy-free?

You can substitute the butter with dairy-free margarine and use coconut milk or a plant-based cream alternative instead of heavy cream. Use a dairy-free Parmesan cheese substitute or nutritional yeast for a cheesy flavor.