Description
Whip up a Creamy Cajun Chicken Spaghetti for a bold, easy weeknight dinner! My personal recipe brings a kick of flavor and comforting pasta to your table.
Ingredients
Scale
- Main Stars:
- 1.5 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
- 12 oz spaghetti (or linguine/fettuccine)
- Flavor Kickers:
- 2–3 tbsp Cajun seasoning (divided, adjust to taste)
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 yellow onion, finely chopped
- 4–5 cloves garlic, minced
- Creamy Goodness:
- 1 tbsp unsalted butter (plus more if needed)
- 2 cups chicken broth (low sodium preferred)
- 1.5 cups heavy cream
- Finishing Touches:
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Prep Your Chicken & Veggies:: First things first, let’s get that chicken ready. Dice your boneless, skinless chicken breasts into bite-sized pieces. Then, finely chop your onion and bell peppers. Mince your garlic. This is where I always make sure everything is prepped before I even turn on the stove, because kitchen chaos is real if I don’t! You want everything ready to go so the cooking flows smoothly for your Creamy Cajun Chicken Spaghetti.
- Sear the Chicken:: Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of butter or oil. Once shimmering, add your diced chicken. Season it with a good portion of your Cajun seasoning. Sear until golden brown and cooked through, about 5-7 minutes. Don’t overcrowd the pan, or it won’t brown properly – you might need to do this in batches. This step is crucial for building flavor in our Creamy Cajun Chicken Spaghetti, so get that nice crust!
- Sauté Aromatics:: Remove the cooked chicken and set aside. In the same pan, add another pat of butter if needed. Add the chopped onions and bell peppers. Sauté for about 5-7 minutes, until they start to soften and become fragrant. This is where the kitchen starts smelling incredible, honestly! Stir in the minced garlic and cook for just another minute until it’s fragrant – don’t let it burn, or it’ll get bitter, I learned that the hard way once, oops!
- Build the Creamy Cajun Chicken Spaghetti Sauce:: Sprinkle the remaining Cajun seasoning over the softened vegetables. Stir for about 30 seconds to toast the spices – oh, the aroma! Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring it to a simmer, then stir in the heavy cream. Let it gently bubble for a few minutes until it starts to thicken slightly. This is where the magic really starts to happen for your Creamy Cajun Chicken Spaghetti.
- Cook the Spaghetti:: While the sauce is simmering, cook your spaghetti according to package directions in a separate pot of heavily salted boiling water. Seriously, salt the water! I always forget to salt the water, and it makes such a difference in the pasta’s flavor. Cook until al dente, then drain, reserving about a cup of the starchy pasta water – you might need it!
- Combine & Serve Your Creamy Cajun Chicken Spaghetti:: Return the cooked chicken to the skillet with the sauce. Add the drained spaghetti to the creamy Cajun chicken sauce. Toss everything together until the pasta is well coated. Stir in a generous handful of freshly grated Parmesan cheese. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Garnish with fresh parsley. The final result should be a beautiful, vibrant dish that smells absolutely divine, ready for you to dig in!