Garlic Parmesan Chicken Spaghetti in Spicy Three-Cheese Cajun Cream Sauce
You know that moment when your kitchen smells like a warm hug? That’s exactly what happens when I make this Garlic Parmesan Chicken Spaghetti with Spicy Three-Cheese Cajun Cream Sauce. It’s the kind of dish that turns simple weeknights into a little celebration — cheesy, creamy, with just the right kick from Cajun spices to keep your taste buds dancing. Plus, the tender chicken and perfectly cooked spaghetti soak up that rich sauce so well it feels like a cozy Italian-Southern mashup on your plate. Trust me, once you try it, you’ll find yourself craving this spicy, cheesy goodness again and again. Ready to dive in?
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 8 ounces spaghetti
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Cajun seasoning (plus more to taste)
- Salt and pepper, to taste
For the Sauce:
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (adjust for heat)
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
How I Make It
Step 1:
Cook your spaghetti in a large pot of salted boiling water according to package instructions until just al dente. Drain and set aside, but keep about 1/2 cup of pasta water — it comes in handy if the sauce needs loosening later.
Step 2:
Meanwhile, season the chicken pieces with salt, pepper, and Cajun seasoning. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Cook until golden and cooked through, about 5-7 minutes. Remove chicken from pan and set aside.
Step 3:
Lower the heat to medium, then melt butter and add the minced garlic. Let it sizzle for about a minute until fragrant but not browned — it’ll fill your kitchen with that irresistible garlic aroma.
Step 4:
Pour in the heavy cream and sprinkle smoked paprika and red pepper flakes. Stir gently, letting it simmer and thicken for 3-4 minutes so the flavors develop nicely.
Step 5:
Gradually stir in the three cheeses — Parmesan, cheddar, and mozzarella — until melted and smooth. If the sauce feels too thick, add a splash of the reserved pasta water to reach the perfect creamy consistency.
Step 6:
Return the cooked chicken to the skillet, then toss in the drained spaghetti. Stir everything together so the noodles are luxuriously coated with that spicy, cheesy sauce. Taste and add more Cajun seasoning or red pepper flakes if you want an extra kick!
Variations & Tips
- Swap chicken breasts for shrimp or Italian sausage for a different protein vibe.
- Use whole wheat or gluten-free pasta if you prefer or need it.
- Don’t have heavy cream? A mixture of milk and cream cheese works in a pinch to keep things creamy.
- If the sauce breaks or gets grainy, whisk in a teaspoon of cold cream to bring it back together.
- Add sautéed bell peppers or mushrooms for some extra veggie goodness and texture.
How I Like to Serve It
This dish pairs perfectly with a crisp green salad tossed in lemon vinaigrette — the freshness balances the richness of the sauce. It’s also great served with crusty garlic bread to soak up every last bit of that dreamy cream sauce. For a cozy date night or weekend family dinner, this one’s a guaranteed crowd-pleaser.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce.
- Chicken is fully cooked at 165°F, so be sure to check with a meat thermometer if unsure.
Closing: With its perfect blend of creamy, spicy, and cheesy, this Garlic Parmesan Chicken Spaghetti is a kitchen win no matter the day — it’s comfort food that feels like a little adventure in every bite!