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Creamy Cajun Chicken Spaghetti with Garlic

Creamy Cajun chicken spaghetti in a skillet with garlic cream sauce and fresh parsley
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One skillet, 30 minutes, and a bold Cajun cream sauce that coats every strand. This creamy Cajun chicken spaghetti with garlic is a weeknight dinner worth repeating.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces spaghetti
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 2 teaspoons Cajun seasoning, divided
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, optional
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1/2 cup reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1/2 cup pasta water before draining. Set pasta aside.
  2. Season chicken pieces with salt, pepper, and 1 teaspoon Cajun seasoning. Toss to coat evenly.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5 to 7 minutes, flipping once, until golden brown and cooked through. Remove from skillet and set aside.
  4. Reduce heat to medium. Add remaining olive oil and butter to the same skillet. Once butter melts, add minced garlic and stir for 1 minute until fragrant and lightly golden.
  5. Stir in remaining 1 teaspoon Cajun seasoning, dried oregano, and red pepper flakes. Cook 30 seconds.
  6. Add chicken broth then heavy cream. Stir and scrape up any browned bits from the pan. Bring to a gentle simmer and cook uncovered 2 to 3 minutes until sauce thickens slightly.
  7. Reduce heat to low. Add Parmesan in two additions, stirring after each until fully melted and sauce is smooth.
  8. Return chicken and drained spaghetti to the skillet. Toss with tongs until evenly coated. Add reserved pasta water one tablespoon at a time if sauce is too thick.
  9. Taste and adjust salt and pepper. Garnish with fresh parsley and serve immediately.

Notes

  • For a lighter version, substitute half-and-half for heavy cream. The sauce will be thinner but still flavorful.
  • Always grate Parmesan fresh from a block. Pre-shredded cheese contains a coating that prevents smooth melting.
  • No Cajun seasoning on hand? Mix 1 teaspoon paprika with 1/4 teaspoon each of garlic powder, onion powder, cayenne, and oregano.
  • Do not freeze this dish. Cream-based sauces separate when thawed and the texture will not recover.

Nutrition

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