Garlic Parmesan Chicken Spaghetti in Spicy Three-Cheese Cajun Cream Sauce

Garlic Parmesan Chicken Spaghetti in Spicy Three-Cheese Cajun Cream Sauce

Yield: 4–6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts, cut into strips or bite-sized pieces

• 1 tablespoon olive oil

• 1 tablespoon butter

• 2 teaspoons Cajun seasoning

• 1/2 teaspoon garlic powder

• Salt and black pepper, to taste

For the Pasta:

• 12 oz (340 g) spaghetti

• Salted water, for boiling

For the Cream Sauce:

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 tablespoon flour (optional, for thickening)

• 1 ½ cups (360 ml) heavy cream

• 1/2 cup (120 ml) chicken broth

• 1/2 cup (50 g) grated Parmesan cheese

• 1/2 cup (60 g) shredded mozzarella cheese

• 1/2 cup (60 g) shredded sharp cheddar cheese

• 1–2 teaspoons Cajun seasoning (to taste)

• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

• Salt and pepper, to taste

Optional Garnishes:

• Chopped parsley

• Extra grated Parmesan

• A squeeze of lemon juice for brightness

Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook the spaghetti according to package instructions until al dente.

• Reserve 1/2 cup pasta water, then drain and set aside.

2. Cook the Chicken

1. Season the chicken pieces with Cajun seasoning, garlic powder, salt, and pepper.

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Add the chicken and sauté until golden brown and cooked through, about 5–7 minutes.

4. Remove the chicken and set aside on a plate.

3. Make the Sauce

1. In the same skillet, reduce heat to medium and add 2 tablespoons butter.

2. Add minced garlic and sauté until fragrant (about 30 seconds).

3. If a thicker sauce is desired, stir in 1 tablespoon flour and cook for 1 minute.

4. Slowly whisk in the heavy cream and chicken broth. Bring to a simmer.

5. Stir in the Parmesan, mozzarella, and cheddar until melted and smooth.

6. Season with Cajun seasoning, red pepper flakes (if using), and salt/pepper to taste.

7. Simmer for 3–5 minutes until the sauce slightly thickens.

4. Combine Pasta and Chicken

• Add the cooked spaghetti to the sauce and toss to coat.

• If the sauce is too thick, loosen with reserved pasta water, a little at a time.

• Return the cooked chicken to the pan and mix well. Heat through for 1–2 minutes.

5. Serve

• Plate the pasta and top with chopped parsley, extra Parmesan, or a squeeze of lemon juice if desired.

• Serve immediately while hot.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat gently on the stovetop with a splash of cream or milk.

Would you like a baked version, a shrimp variation, or a low-carb option using zucchini noodles or spaghetti squash?