Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce

Cook the Pasta

Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Drain, toss lightly with olive oil, and set aside.

Prepare the Chicken

Pat chicken dry. Season with Cajun seasoning, smoked paprika, salt, and pepper. Press grated Parmesan onto chicken pieces to create a light crust.

Cook the Chicken

In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat.

Sear chicken for 4–6 minutes, flipping until cooked through and golden.

During the last minute, add 1 tbsp butter and half the garlic. Stir until fragrant. Remove chicken and set aside.

Make the Sauce

In the same skillet, melt remaining butter. Sauté the rest of the garlic for 30 seconds.

Add heavy cream and chicken broth; bring to a gentle simmer.

Whisk in cream cheese until smooth. Gradually stir in mozzarella, cheddar, and Parmesan.

Season with Italian seasoning, dried basil, and red pepper flakes. Simmer 2–3 minutes until thickened.

Combine Pasta & Chicken

Add cooked spaghetti to the sauce. Toss to coat evenly.

Gently fold in the cooked chicken. Cook 1–2 minutes more to heat through.

Serve

Plate the pasta and chicken. Garnish with chopped parsley. Serve warm with extra Parmesan if desired.

Tips & Variations