Creamy, spicy, and utterly comforting, this Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce is the kind of dinner that feels like a warm hug on a plate. Tender, parmesan-crusted chicken strips meet silky spaghetti tossed in a rich, dreamy Cajun cream that’s loaded with garlic and melty cheeses. Quick enough for a weeknight but impressive enough for guests, it’s a recipe that checks all the boxes: flavor, comfort, and ease.
Fun fact: many Southern-style pasta dishes were born from pantry-friendly improvisation—turning simple staples into big flavors. If you love hearty, cheesy dinners like my take on chicken fillet in spicy garlic Parmesan sauce, you’ll find this dish just as satisfying. It’s simple to prepare, family-friendly, and ready in under an hour—grab your skillet and let’s get cooking!
What is Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce?
So what’s in a name? This dish reads like a love letter to bold flavors: garlic-forward, Parmesan-coated chicken perched on spaghetti, all smothered in a creamy Cajun-spiced sauce. Sounds dramatic, right? Think of it as comfort food with a wink—who knew pasta could be both elegant and a little extra? Why the long name? Maybe someone wanted to be very clear about what’s coming to the table, or maybe they were just hungry. After all, “the way to a man’s heart is through his stomach.” Ready to find out if this claim holds true? Give it a try and decide for yourself.
Why You’ll Love This:
- Main highlight: The contrast of crunchy, Parmesan-crusted chicken against a lusciously creamy, spicy Cajun sauce is irresistibly satisfying. Each bite gives you a mix of textures and rich, layered flavors.
- Cost-saving benefits: Making this at home saves a surprising amount compared to restaurant versions. Pantry staples plus a little cheese and cream produce a luxe meal without the price tag.
- Flavorful extras: The blend of mozzarella, sharp cheddar, Parmesan, and cream cheese creates depth and stretch, while garlic, smoked paprika, and Cajun seasoning deliver a warm, smoky kick.
If you enjoyed the creamy, comforting vibes of my creamy garlic butter chicken rotini in Parmesan sauce, this recipe takes those same cozy notes and adds a playful Cajun heat. Go on—make it for dinner tonight.
How to Make:
Quick Overview
This recipe is surprisingly straightforward: sear quick-cooking chicken strips, make a one-skillet creamy Cajun sauce, and toss with spaghetti. The standout element is the velvety sauce—rich from heavy cream and cheeses, with a hint of heat from Cajun seasoning and red pepper flakes. Prep time is about 15 minutes; cook time about 20–25 minutes. Total: ~35–40 minutes.
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 (divided)
- 1 1/2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp salt
- 1/8 tsp freshly cracked black pepper, or to taste
- 1/2 cup grated Parmesan, for crusting the chicken
- 1 1/2 cups heavy cream
- 3/4 cup low-sodium chicken broth
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- 3/4 cup grated Parmesan, for sauce
- 2 oz cream cheese, softened to room temperature
- 1/2 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes (optional, for extra heat)
- Fresh chopped parsley, for garnish
Directions
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente (about 8–9 minutes, check package instructions). Drain, toss lightly with 1 tbsp olive oil to prevent sticking, and set aside.
- Pat the chicken strips dry with paper towels. In a bowl, mix Cajun seasoning, smoked paprika, salt, and black pepper. Season the chicken evenly.
- Press 1/2 cup grated Parmesan onto both sides of the seasoned chicken to form a light crust.
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil (if using additional) and 2 tbsp butter. When butter is shimmering, add the chicken strips in a single layer. Sear until golden and cooked through, about 3–4 minutes per side depending on thickness.
- During the last 30–60 seconds of searing, add half of the minced garlic to the skillet and sauté briefly to bloom the garlic without burning.
- Remove the chicken to a plate and tent loosely with foil to keep warm.
- Reduce heat to medium, add the remaining 2 tbsp butter to the skillet, and add the rest of the minced garlic. Sauté until fragrant, about 30 seconds.
- Pour in the heavy cream and chicken broth. Bring to a gentle simmer, stirring to scrape up any browned bits from the pan.
- Add the softened cream cheese and whisk until fully incorporated and smooth.
- Stir in mozzarella, sharp cheddar, and 3/4 cup grated Parmesan. Continue stirring until the cheeses melt and the sauce is thick and creamy.
- Add Italian seasoning, dried basil, and crushed red pepper flakes (if using). Taste and adjust seasoning with salt and pepper.
- Add the cooked spaghetti to the sauce and toss gently to coat. Let the pasta sit in the sauce for 1–2 minutes to absorb flavors.
- Plate the spaghetti, top with the Parmesan-crusted chicken strips, and sprinkle with fresh chopped parsley to finish.
What to Serve With
- Crisp green salad (mixed greens, cherry tomatoes, a lemon vinaigrette) to cut through the richness.
- Roasted or steamed broccoli or asparagus for a vibrant, slightly bitter contrast.
- Garlic bread or a warm baguette to soak up extra sauce.
- A chilled glass of white wine (Chardonnay or Pinot Grigio) or an amber beer to balance the creaminess.
- For a light side, try a cucumber and red onion salad with a splash of apple cider vinegar.
Top Tips for Perfecting
- Chicken thickness: Slice chicken thinly for quick, even cooking. Pound thicker pieces gently if needed.
- Cheese choices: Use freshly grated Parmesan for best melting and flavor. Pre-shredded cheeses may contain anti-caking agents and won’t melt as smoothly.
- Sauce texture: If sauce gets too thick, loosen with a splash of chicken broth or reserved pasta water.
- Spice level: Adjust Cajun seasoning and red pepper flakes to taste. Add more for a bolder kick.
- Don’t overcook pasta: Toss it al dente—the sauce will finish the cooking and keep the strands lively.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep chicken and pasta together for best flavor.
- Freezing: This dish is best refrigerated rather than frozen because cream-based sauces can separate when frozen. If freezing, use a freezer-safe container for up to 1 month and expect texture changes.
- Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or milk to revive the sauce. Microwave in short bursts, stirring between intervals, and add liquid as needed.
FAQs
Can I use a different pasta shape?
Yes. Penne, rotini, or fettuccine all work well—just adjust cooking time to package instructions.
Is there a lighter version of this recipe?
Swap half-and-half for heavy cream and reduce the cheeses slightly; keep in mind the texture will be less rich.
Can I make this gluten-free?
Absolutely. Use gluten-free spaghetti and confirm your chicken broth is gluten-free.
How do I prevent the sauce from breaking?
Avoid boiling the sauce vigorously; keep it at a gentle simmer and stir constantly when adding cheeses.
Can I prepare components ahead of time?
Cook the pasta and chicken ahead, store separately, and assemble with freshly made sauce when ready to serve.
Conclusion
This Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce is a winner for weeknights or casual dinner parties—comforting, cheesy, and just spicy enough to keep things interesting. It’s easy to make, kind to the wallet, and perfect for sharing with family. If you want a similar inspiration or a slightly different spin on creamy Cajun pasta, check out this Creamy Cajun Chicken Pasta recipe for more ideas and techniques: Creamy Cajun Chicken Pasta – The Cooking Jar (https://thecookingjar.com/creamy-cajun-chicken-pasta/). Give this recipe a try, and don’t forget to share it with friends and family—good food tastes better together.
Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
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, divided
- 1.5 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp salt
- 1/8 tsp freshly cracked black pepper or to taste
- 0.5 cup grated Parmesan, for crusting the chicken
- 1.5 cups heavy cream
- 3/4 cup low-sodium chicken broth
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- 3/4 cup grated Parmesan, for sauce
- 2 oz cream cheese, softened to room temperature
- 1/2 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes optional, for extra heat
- Fresh chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente (about 8–9 minutes, check package instructions). Drain, toss lightly with 1 tbsp olive oil to prevent sticking, and set aside.
- Pat the chicken strips dry with paper towels. In a bowl, mix Cajun seasoning, smoked paprika, salt, and black pepper. Season the chicken evenly.
- Press 1/2 cup grated Parmesan onto both sides of the seasoned chicken to form a light crust.
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil (if using additional) and 2 tbsp butter. When butter is shimmering, add the chicken strips in a single layer. Sear until golden and cooked through, about 3–4 minutes per side depending on thickness.
- During the last 30–60 seconds of searing, add half of the minced garlic to the skillet and sauté briefly to bloom the garlic without burning.
- Remove the chicken to a plate and tent loosely with foil to keep warm.
- Reduce heat to medium, add the remaining 2 tbsp butter to the skillet, and add the rest of the minced garlic. Sauté until fragrant, about 30 seconds.
- Pour in the heavy cream and chicken broth. Bring to a gentle simmer, stirring to scrape up any browned bits from the pan.
- Add the softened cream cheese and whisk until fully incorporated and smooth.
- Stir in mozzarella, sharp cheddar, and 3/4 cup grated Parmesan. Continue stirring until the cheeses melt and the sauce is thick and creamy.
- Add Italian seasoning, dried basil, and crushed red pepper flakes (if using). Taste and adjust seasoning with salt and pepper.
- Add the cooked spaghetti to the sauce and toss gently to coat. Let the pasta sit in the sauce for 1–2 minutes to absorb flavors.
- Plate the spaghetti, top with the Parmesan-crusted chicken strips, and sprinkle with fresh chopped parsley to finish.