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Cajun Chicken Spaghetti

Cajun chicken spaghetti with smoky, deep-red Cajun cream sauce and blackened chicken slices. Spaghetti is tossed until creamy and clings to every strand, then finished with parmesan and parsley.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, sliced
Spaghetti
  • 12 oz spaghetti
Cajun seasoning
  • 2 tbsp cajun seasoning, divided
Butter
  • 2 tbsp butter
Olive oil
  • 1 tbsp olive oil
Onion
  • 1 onion, sliced
Red bell pepper
  • 1 red bell pepper, sliced
Garlic
  • 4 garlic cloves, minced
Chicken broth
  • 1 cup chicken broth
Heavy cream
  • 1.5 cup heavy cream
Parmesan cheese
  • 0.5 cup parmesan, grated
Salt
  • salt to taste Use to season pasta water and balance sauce.
Fresh parsley
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook spaghetti
  1. Bring a large pot of salted water to a boil, then cook the spaghetti until al dente according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
Blacken the chicken
  1. Pat the chicken slices dry and season with 1 tablespoon Cajun seasoning. Heat olive oil in a cast iron skillet over high heat and sear for 4–5 minutes until blackened, then set aside.
Build the Cajun cream sauce
  1. Melt butter in the same skillet, then cook onion and bell pepper for 4 minutes until softened. Add garlic and remaining Cajun seasoning and cook for 1 minute, stirring constantly.
  2. Pour in chicken broth and heavy cream, then simmer for 5 minutes until thickened. Stir in parmesan until smooth.
Toss and serve
  1. Add spaghetti to the Cajun cream sauce and toss until coated, loosening with reserved pasta water as needed. Top with blackened chicken slices.
  2. Garnish with fresh parsley and extra parmesan, then serve immediately.

Notes

For the best creamy texture, toss pasta into the sauce off-heat for 30–60 seconds, then loosen with pasta water only as needed. Store in the refrigerator up to 3 days; reheat gently with a splash of cream or broth to loosen. Freezing is not recommended because the cream sauce can break. For a lighter option, swap heavy cream for half-and-half and add the parmesan off-heat to reduce separation.