Garlic Parmesan Spaghetti Cajun Cream
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
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
Ingredients
→ Main Ingredients
→ Cooking Oils and Butter
→ Seasonings and Spices
→ Cheeses
→ Garnish
Steps
Bring a large pot of water to a boil and cook the spaghetti until just al dente. Drain, toss lightly with olive oil, and set aside so it doesn’t stick.
Pat the chicken dry, then season generously with Cajun seasoning, smoked paprika, salt, and pepper. Press the grated Parmesan onto the chicken pieces to create a light crust.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and sear for about 4–6 minutes, flipping as needed, until the pieces are cooked through and golden. Toss in 1 tablespoon of butter and half of the garlic during the last minute of cooking. Stir and cook until fragrant. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining tablespoon of butter and sauté the rest of the garlic for 30 seconds. Add the heavy cream and chicken broth. Stir and bring it to a simmer.
Whisk in the cream cheese until fully melted and smooth. Slowly stir in mozzarella, cheddar, and Parmesan cheeses. Add Italian seasoning, dried basil, and optional red pepper flakes. Adjust seasoning with salt and pepper. Simmer for 2–3 minutes until thickened.
Add the cooked spaghetti to the sauce. Use tongs to toss and coat the pasta thoroughly. Let it sit over low heat for another minute to absorb the flavors.
Plate the cheesy spaghetti and top it with the Parmesan-crusted chicken strips. Sprinkle with chopped parsley before serving.
Required Tools
- Large pot
- Large skillet
- Tongs
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Dairy
- Gluten