Creamy Cajun Chicken Spaghetti with Garlic & Parmesan

Bring bold, vibrant flavors and ultimate comfort to your kitchen with this incredibly satisfying Creamy Cajun Chicken Spaghetti with Garlic & Parmesan! This dish is a true restaurant-quality meal that comes together in under an hour, making it perfect for an easy weeknight dinner. It features tender, Cajun-seasoned chicken, nestled in a rich, creamy garlic-Parmesan sauce, all tossed with perfectly cooked spaghetti. The unique blend of Cajun spices, garlic, and Parmesan creates a harmonious, robust, and utterly addictive sauce that clings beautifully to every strand of pasta. Get ready for a comforting, family-friendly feast with perfect textures and an unforgettable flavor explosion that will have everyone asking for seconds!

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1-2 tablespoons olive oil
• 1 tablespoon Cajun seasoning (adjust to your spice preference)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Pasta:

• 1 pound spaghetti (or fettuccine, linguine, or penne)
• Salt, for pasta water

For the Creamy Cajun Sauce:

• 2 tablespoons unsalted butter
• 4-6 cloves garlic, minced
• ½ medium onion, finely chopped (optional, for extra flavor)
• ½ cup chicken broth
• 1½ cups heavy cream
• ½ cup grated Parmesan cheese (plus more for serving)
• 1 teaspoon Cajun seasoning (optional, for extra kick)
• ¼ teaspoon crushed red pepper flakes (optional, for heat)
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions:

1. Cook the Pasta:
   • Bring a large pot of generously salted water to a rolling boil.
   • Add the spaghetti and cook according to package directions until perfectly al dente.
   • Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
2. Cook the Cajun Chicken:
   • While the pasta cooks, pat the chicken pieces dry with paper towels. Toss them in a bowl with 1 tablespoon of Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
   • Heat 1-2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
   • Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics for the Sauce:
   • Reduce the heat to medium. Add the 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic (and chopped onion if using). Sauté for 2-3 minutes until fragrant and the onion is softened.
4. Build the Creamy Cajun Sauce:
   • Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to deglaze and add flavor. Let it simmer for 1-2 minutes to reduce slightly.
   • Stir in the heavy cream, optional 1 teaspoon Cajun seasoning, and optional ¼ teaspoon crushed red pepper flakes. Bring the sauce to a gentle simmer, then reduce heat to low and let it thicken slightly for 3-5 minutes, stirring occasionally.
   • Remove the skillet from the heat. Stir in the ½ cup of grated Parmesan cheese until it melts smoothly into the sauce, creating a rich and velvety consistency. Taste and adjust seasonings (salt, pepper, Cajun seasoning) as needed. If the sauce is too thick, add a splash of the reserved pasta water.
5. Combine and Serve:
   • Add the cooked spaghetti and the cooked Cajun chicken back into the skillet with the creamy sauce.
   • Toss everything together until the pasta and chicken are fully coated in the luxurious sauce. If the sauce seems too thick, add a little more reserved pasta water until it reaches your desired consistency.
   • Serve immediately, garnished generously with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese.

Tips, Variations, and Storage:

• Spice Level: Adjust the amount of Cajun seasoning and crushed red pepper flakes to suit your preference. Use a mild Cajun blend for less heat or a spicier one for a kick.
• Vegetable Boost: Add diced bell peppers (red, green, or yellow) or sliced mushrooms along with the onion and garlic in Step 3 for extra flavor and nutrients. Sauté until tender.
• Shrimp Addition: For a “surf and turf” version, add cooked shrimp during the last minute of tossing with the pasta and sauce, or swap chicken for shrimp entirely.
• Cheese Options: A blend of Parmesan and Pecorino Romano could add a sharper flavor.
• Thicker Sauce: For an even thicker sauce, you can make a roux by whisking 1 tablespoon of flour into the melted butter before adding the garlic and onion. Cook for 1 minute, then proceed with the broth and cream.
• Storage: This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or broth to revive the sauce.

Pairings:

• Bread: Crusty garlic bread or a warm baguette is perfect for soaking up the creamy sauce.
• Salad: A simple, crisp green salad with a light vinaigrette would provide a refreshing contrast.
• Wine: A crisp dry white wine like Sauvignon Blanc or Pinot Grigio, or even a light-bodied red like a Pinot Noir, would complement the rich and spicy flavors.
• Vegetable Side: Steamed asparagus or sautéed broccoli rabe would be excellent choices.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4-6
• Cuisine: Italian-American / Cajun-inspired
• Effort Level: Easy-Medium