Garlic Parmesan Cajun Chicken Spaghetti (Print Version)
Crispy parmesan-crusted Cajun chicken served over spaghetti in a spicy, cheesy Cajun cream sauce, a rich one-pan dinner ready in under an hour.
# Ingredients:
→ For the Cajun Parmesan Chicken
01 -
1 1/4 lb (570 g) boneless, skinless chicken breasts, sliced into thin cutlets
02 -
1 tablespoon Cajun seasoning
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1/4 cup (25 g) grated Parmesan cheese
07 -
1 tablespoon olive oil
08 -
2 tablespoons unsalted butter
→ For the Garlic Parmesan Cajun Sauce and Pasta
09 -
10 oz (280 g) spaghetti
10 -
2 tablespoons unsalted butter
11 -
5 cloves garlic, minced
12 -
1 cup (240 ml) heavy cream
13 -
3/4 cup (180 ml) low-sodium chicken broth
14 -
3 oz (85 g) cream cheese, softened and cubed
15 -
2/3 cup (75 g) shredded mozzarella cheese
16 -
1/3 cup (40 g) shredded sharp cheddar cheese
17 -
1/3 cup (30 g) grated Parmesan cheese
18 -
1 tablespoon Cajun seasoning
19 -
1/2 teaspoon Italian seasoning
20 -
1/4 teaspoon dried basil
21 -
1/4 teaspoon crushed red pepper flakes, optional
22 -
Salt and black pepper, to taste
23 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Boil the spaghetti in well-salted water until just shy of al dente. Scoop out a cup of the starchy cooking water, then drain the pasta without rinsing it so the sauce has something to grip.
02 -
Pat the chicken cutlets completely dry, then season both sides with the Cajun seasoning, smoked paprika, salt and pepper. Press the grated Parmesan onto each piece so it forms a light, even crust.
03 -
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken for 4 to 6 minutes per side until the crust is deep gold and the thickest part reaches 165°F, then move it to a plate to rest.
04 -
In the same skillet, melt the remaining 2 tablespoons of butter and cook the garlic for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth and bring to a gentle simmer.
05 -
Whisk in the cream cheese until smooth, then stir in the mozzarella, cheddar and Parmesan a handful at a time. Add the Cajun seasoning, Italian seasoning, basil and red pepper flakes, and simmer for 2 to 3 minutes until thickened.
06 -
Add the drained spaghetti to the sauce and toss with tongs, loosening with the reserved pasta water until glossy and well coated. Top with the sliced chicken and a scatter of parsley before serving.
# Notes:
01 -
Best served right away while the sauce is hot and glossy.
02 -
Leftover sauce thickens in the fridge. Loosen it with a splash of milk or broth when reheating.