Garlic Parmesan Spaghetti Cajun Cream

This garlic parmesan chicken spaghetti brings together creamy Cajun flavors, crispy parmesan-crusted chicken, and tender pasta for the ultimate comfort dish. It is rich and bold with just the right note of spice and layers of cheesy goodness in every forkful.

My family absolutely devours this whenever I make it. The parmesan crust on the chicken is everyone’s favorite part and the leftovers disappear by lunchtime the next day.

Ingredients

• Boneless skinless chicken breasts: Slicing these thin keeps them juicy and lets the parmesan crust get extra crispy
• Spaghetti: Look for a brand that stays firm after boiling for the best texture
• Olive oil: A light coating keeps the pasta from sticking and ensures that golden sear on chicken
• Salted butter: Adds richness and helps deliver that velvety sauce finish
• Fresh garlic: More pungent than jarred garlic and brings warmth to every bite
• Cajun seasoning: Choose a blend with chili for robust spice but watch the salt content
• Smoked paprika: For depth and a subtle smoky flavor opt for a Spanish variety if possible
• Salt and cracked black pepper: Fresh cracked lifts the aromas compared to ground
• Grated Parmesan cheese: Essential for both the chicken coating and adding nutty flavor to the sauce Use true Parmigiano Reggiano if you can
• Heavy cream: This is the base of the cream sauce look for one with highest fat content for the silkiest results
• Low sodium chicken broth: Keeps the sauce from getting too salty and rounds out the flavor
• Shredded mozzarella and sharp cheddar cheese: Melting qualities are key here Use blocks and shred just before adding for best melt
• Cream cheese: Softened to incorporate smoothly into the sauce and make it extra creamy
• Italian seasoning and dried basil: For a touch of herby background
• Crushed red pepper flakes: Optional but a little kick takes the dish to the next level
• Fresh chopped parsley: Brings color and a fresh bite to finish

Step-by-Step Instructions

Prepare the Pasta:

Fill a large pot with water and bring to a rolling boil Add the spaghetti and cook just until al dente about one minute less than the package suggests Drain then toss with a little olive oil so noodles stay loose

Season and Crust the Chicken:

Blot the chicken dry with a paper towel Then sprinkle all over with Cajun seasoning smoked paprika salt and pepper Spread grated parmesan in a shallow dish and press each piece of chicken into it covering both sides

Sear the Chicken:

Set a heavy skillet over medium high heat Add olive oil and two tablespoons of butter Once sizzling lay in the chicken without crowding Sear about four minutes per side until golden crisp and just cooked through Add one more tablespoon of butter and half the garlic during the final minute Swirl to coat chicken then remove pieces to a plate

Start the Sauce:

Into the same skillet drop in the last tablespoon of butter Add the remaining garlic and cook for thirty seconds until fragrant but not brown

Build Creamy Cheese Sauce:

Slowly pour in heavy cream and chicken broth Stir to combine and bring to a low simmer Add the softened cream cheese and whisk continuously as it melts for a smooth texture Then scatter in the shredded mozzarella sharp cheddar and remaining parmesan Stir slowly until all cheeses are melted and sauce is thick and glossy Season with Italian herbs basil and red pepper flakes for extra warmth Then taste and adjust salt and pepper

Combine Pasta and Sauce:

Add drained spaghetti right into the skillet Toss with tongs so all noodles are coated in the sauce Let it sit over very low heat for a minute to absorb the flavor

Finish and Serve:

To serve twirl creamy cheesy spaghetti onto plates and pile with slices of parmesan-crusted chicken Sprinkle fresh parsley for brightness and bring right to the table while hot

Save

My favorite thing about making this recipe is pressing real Parmigiano onto the chicken and watching it caramelize Sometimes my son stands right by the stove waiting to sneak the first crispy piece This dish has become our favorite comfort ritual on cold nights

Storage Tips

Store any leftovers in an airtight container chilled for up to three days The sauce may thicken but a splash of milk and a gentle reheat on the stovetop will revive its creamy texture Avoid microwaving the chicken to keep the parmesan crust crispy

Ingredient Substitutions

You can swap spaghetti for linguine or even penne if you prefer For a lighter version use half and half instead of heavy cream Sub boneless chicken thighs for a richer taste or even shrimp for a seafood spin If you have only pre-shredded cheese add it just a little at a time to encourage smooth melting

Serving Suggestions

Serve with garlic bread or a lemony arugula salad to round out the meal This creamy pasta holds up well alongside roasted broccoli or asparagus For extra brightness squeeze a bit of fresh lemon over the finished plate at the table

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breasts are preferred as they cook quickly and absorb the seasonings well, but thighs can be used for a richer flavor.

→ How spicy is the Cajun cream sauce?

The sauce has a mild to moderate heat from Cajun seasoning and optional red pepper flakes. Adjust the amount to suit your spice preference.

→ Can I substitute the cheeses?

Yes, use similar melting cheeses if desired. Fontina or provolone can be swapped for mozzarella or cheddar without changing the creamy texture.

→ How do I prevent the spaghetti from sticking?

Lightly tossing the drained spaghetti with olive oil helps prevent clumping before mixing it into the sauce.

→ What sides go well with this pasta?

A crisp green salad or roasted vegetables balance the creamy, spicy flavors. Garlic bread also pairs nicely.

→ Can I make this dish ahead?

Prepare the components in advance and combine just before serving to keep the chicken juicy and the sauce silky.