Cajun Chicken Spaghetti Alfredo
Cajun Chicken Spaghetti Alfredo is a bold, creamy pasta dish that combines smoky spice-rubbed chicken with silky garlic parmesan sauce and perfectly cooked spaghetti noodles.Ready in just 35 minutes, it is the ultimate weeknight dinner that feels like a restaurant-quality meal made right at home.
Equipment
- Large skillet or saute pan
- Large pot for boiling pasta
- Colander
- Box grater or microplane
- Tongs
Ingredients
- 12 oz spaghetti dried
- 2 large boneless skinless chicken breasts pounded thin or sliced into cutlets
- 2 tablespoons Cajun seasoning store-bought or homemade
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic freshly minced
- 1 cup heavy cream
- 1 cup parmesan cheese freshly grated
- 1/2 cup chicken broth low sodium
- salt and black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
- red pepper flakes optional, for extra heat
Instructions
- Pat the chicken breasts dry with paper towels. Coat both sides generously with Cajun seasoning, pressing it firmly into the meat so it adheres well.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 4 to 5 minutes per side until deeply golden and cooked through to an internal temperature of 165 degrees F. Transfer to a cutting board and let rest for 5 minutes.
- While the chicken cooks, bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain and set aside.
- In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and saute for about 60 seconds, stirring constantly, until fragrant and just starting to turn golden.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These add incredible depth to the sauce. Let the broth reduce slightly for about 1 minute.
- Reduce the heat to medium-low and pour in the heavy cream. Bring to a gentle simmer, then gradually whisk in the freshly grated parmesan until the sauce is smooth, glossy, and coats the back of a spoon, about 2 to 3 minutes. Season with salt and black pepper to taste.
- Add the drained spaghetti to the skillet and toss well to coat every strand in the creamy garlic parmesan sauce. If the sauce feels too thick, add the reserved pasta water a splash at a time until you reach your desired consistency.
- Slice the rested Cajun chicken into strips and arrange on top of the sauced spaghetti. Garnish with chopped fresh parsley, extra grated parmesan, and a pinch of red pepper flakes if desired. Serve immediately.
Notes
Always grate parmesan fresh for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that cause the sauce to turn grainy. Let the chicken rest before slicing to keep it juicy. For a milder dish, reduce Cajun seasoning to 1 tablespoon. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or broth to loosen the sauce.