Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce
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.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or milk to revive the sauce.