Go Back

Cajun Chicken Spaghetti

Cajun chicken spaghetti with blackened chicken slices and bell peppers tossed in a smoky, deep-red Cajun cream sauce. Spaghetti stays al dente and gets glossy as it’s finished with reserved pasta water for a silky twirl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pasta
  • 1.5 lb chicken breast Sliced into strips for quick blackening.
  • 12 oz spaghetti Cook until al dente so it holds up in the sauce.
Cajun flavor and sauce
  • 2 tbsp Cajun seasoning Divided: 1 tbsp for chicken, remainder for the sauce.
  • 2 tbsp butter Adds richness to the cream sauce base.
  • 1 tbsp olive oil Used to sear the chicken at high heat.
  • 1 onion Sliced.
  • 1 red bell pepper Sliced.
  • 4 clove garlic Minced.
  • 1 cup chicken broth For thinning and flavor.
  • 1.5 cup heavy cream Turns the sauce deep-red and creamy.
  • 0.5 cup parmesan Grated; stir in after simmering.
  • salt To taste; for pasta water and balancing the sauce.
  • fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a pot of salted water to a rolling boil and cook the spaghetti until al dente, stirring occasionally for even doneness. When done, reserve 1/2 cup pasta water, drain the pasta, and set aside.
Blacken the chicken
  1. Season the chicken strips with 1 tablespoon Cajun seasoning. Heat olive oil in a skillet over high heat and sear the chicken for 4–5 minutes until blackened, then set aside.
Build the Cajun cream sauce
  1. Melt the butter in the same skillet, then cook the onion and red bell pepper for 4 minutes until softened. Add the garlic and the remaining Cajun seasoning and cook for 1 minute until fragrant.
  2. Pour in the chicken broth and heavy cream, then simmer for 5 minutes until the sauce thickens. Stir in the parmesan until smooth and glossy.
Toss and serve
  1. Add the drained spaghetti to the Cajun cream sauce and toss until every strand is coated. Add reserved pasta water as needed to loosen the sauce to a clingy texture.
  2. Top the pasta with the blackened chicken slices so the smoky pieces sit on top. Garnish with fresh parsley and extra parmesan before serving.

Notes

For the best texture, keep the pasta al dente and loosen the sauce with reserved pasta water until it clings to the noodles. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of water or cream. Freezing is not recommended because cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner and need an extra simmer to thicken).