Garlic Parmesan Chicken Spaghetti in Creamy Cajun Three-Cheese Sauce

Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce features golden Parmesan-crusted chicken paired with spaghetti in a velvety Cajun cream sauce. A bold yet comforting dinner ready in 45 minutes.

Prep time

15 minutes

Cook time

30 minutes

Total time

45 minutes

Yield

4 servings

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

1 ½ tsp Cajun seasoning

1 tsp smoked paprika

1 tsp salt

1/8 tsp black pepper, freshly cracked

½ cup grated Parmesan (for chicken)

1 ½ cups heavy cream

¾ cup low-sodium chicken broth

1 cup shredded mozzarella

1 cup shredded cheddar

¾ cup grated Parmesan (for sauce)

2 oz cream cheese, softened

½ tsp Italian seasoning

½ tsp dried basil

¼ tsp crushed red pepper flakes, optional

Fresh parsley, chopped for garnish

Instructions

1. Step 1: Bring a pot of water to a boil and cook spaghetti until al dente. Drain, toss lightly with olive oil, and set aside.
2. Step 2: Pat chicken dry. Season with Cajun seasoning, smoked paprika, salt, and pepper. Press Parmesan onto chicken to form a light crust.
3. Step 3: Heat olive oil and 2 tbsp butter in a skillet. Cook chicken strips 4–6 minutes until golden and cooked through. Add 1 tbsp butter and half the garlic in the last minute. Remove chicken and set aside.
4. Step 4: In the same skillet, melt the last tablespoon of butter. Add remaining garlic and sauté 30 seconds. Pour in cream and broth, bringing it to a gentle simmer.
5. Step 5: Whisk in cream cheese until smooth. Slowly stir in mozzarella, cheddar, and Parmesan. Season with Italian seasoning, basil, and red pepper flakes if desired.
6. Step 6: Add spaghetti to the sauce, tossing until fully coated. Let it absorb flavor for 1 minute.
7. Step 7: Plate spaghetti, top with Parmesan-crusted chicken, and sprinkle with parsley.

Notes

Best enjoyed fresh. For a lighter version, swap cream with half-and-half. Adjust spice levels to taste.