Creamy, buttery, garlicky, and packed with Cajun flavor, this chicken spaghetti is a comforting one-pan-style pasta dinner. Tender seasoned chicken is tossed with spaghetti in a rich Parmesan cream sauce for a hearty family meal.
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Chicken:
1½ lb (680 g) boneless, skinless chicken breasts, cut into bite-size pieces
1½ tablespoons Cajun seasoning
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
1 tablespoon olive oil
2 tablespoons butter
For the Pasta:
12 oz (340 g) spaghetti
1 tablespoon salt, for pasta water
For the Creamy Garlic Butter Sauce:
4 tablespoons butter
5 cloves garlic, finely minced
1 cup heavy cream
¾ cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese
½ teaspoon Cajun seasoning
¼ teaspoon black pepper
½ teaspoon Italian seasoning
½ cup reserved pasta water, as needed
1 tablespoon chopped fresh parsley
Optional:
½ red bell pepper, thinly sliced
½ small onion, thinly sliced
¼ teaspoon red pepper flakes for extra heat
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
Drain the spaghetti and set aside. Do not rinse the pasta because the starch helps the sauce cling to it.
Place the chicken pieces in a bowl. Add Cajun seasoning, paprika, garlic powder, and black pepper. Toss until every piece is evenly coated.
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Add the seasoned chicken in a single layer. Cook for about 4–6 minutes, stirring occasionally, until golden brown and cooked through. The chicken should reach 165°F (74°C) internally.
Transfer the cooked chicken to a plate and set aside.
Reduce the heat to medium. Add 4 tablespoons butter to the same skillet.
Add the sliced onion and bell pepper, if using. Cook for 2–3 minutes until slightly softened.
Add the minced garlic and cook for about 30 seconds, stirring constantly. Do not let the garlic burn.
Pour in the chicken broth and heavy cream. Add Cajun seasoning, Italian seasoning, and black pepper.
Bring the sauce to a gentle simmer. Cook for 3–5 minutes, stirring occasionally, until it begins to thicken slightly.
Reduce the heat to low. Gradually add the Parmesan cheese while stirring continuously until melted and smooth.
Add the cooked spaghetti and Cajun chicken to the skillet.
Toss everything together until the pasta is completely coated in the creamy garlic butter sauce.
If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until you reach your preferred consistency.
Taste and adjust the Cajun seasoning, salt, and pepper.
Garnish with freshly chopped parsley and additional Parmesan cheese.
Serve immediately while hot and creamy.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 685
Protein: 43 g
Carbohydrates: 58 g
Fat: 31 g
Fiber: 3 g
Sugar: 4 g
Sodium: 820 mg
Nutrition will vary depending on the Cajun seasoning, Parmesan, pasta, cream, and exact portion sizes used.
Allergen Information
Contains:
Milk/dairy from butter, heavy cream, and Parmesan
Wheat/gluten from spaghetti
For gluten-free: Use certified gluten-free spaghetti and verify that the Cajun seasoning and broth are gluten-free.
For dairy-free: Use dairy-free butter, cream, and Parmesan alternatives, although the flavor and texture will differ.
Recipe Tips & Q/S
Q: Can I use chicken thighs instead of chicken breast?
A: Yes. Boneless, skinless chicken thighs work especially well and stay juicy. Cook until they reach 165°F (74°C).
Q: Can I make this less spicy?
A: Yes. Use a mild Cajun seasoning and reduce the amount to 1 teaspoon. You can also omit the red pepper flakes.
Q: How can I make it extra spicy?
A: Add extra Cajun seasoning, red pepper flakes, cayenne pepper, or a few dashes of hot sauce.
Q: Can I add vegetables?
A: Absolutely. Bell peppers, onions, spinach, mushrooms, broccoli, or zucchini all work well.
Q: Can I use half-and-half instead of heavy cream?
A: Yes. The sauce will be lighter and slightly thinner. Simmer it gently until it thickens.
Q: Why did my Parmesan sauce become grainy?
A: Parmesan can become grainy when exposed to very high heat. Keep the heat low when adding the cheese and stir continuously.
Q: Why should I reserve pasta water?
A: Pasta water contains starch that helps loosen and emulsify the sauce while helping it cling to the spaghetti.
Q: Can I use pre-shredded Parmesan?
A: You can, but freshly grated Parmesan generally melts more smoothly into the sauce.
Q: Can I make this ahead of time?
A: Yes, but creamy pasta is best served fresh. If preparing ahead, reserve some sauce or pasta water to loosen the spaghetti when reheating.
Q: How do I store leftovers?
A: Place leftovers in an airtight container and refrigerate within 2 hours. Use within 3–4 days.
Q: How do I reheat it without drying it out?
A: Reheat gently in a skillet over low heat with a splash of milk, cream, chicken broth, or reserved pasta water. Stir frequently until heated through.
Q: Can I freeze Cajun Garlic Butter Chicken Spaghetti?
A: You can, but cream-based sauces may separate slightly after freezing and thawing. For the best texture, refrigerate and enjoy fresh.
Q: What can I serve with this pasta?
A: Garlic bread, roasted broccoli, Caesar salad, steamed green beans, or a simple green salad pair beautifully with the creamy Cajun pasta.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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