Name: Garlic Parmesan Chicken Spaghetti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun-Italian Fusion
Ingredients: 2 large boneless, skinless chicken breasts, sliced into thin strips; 12 oz spaghetti; 1 tbsp olive oil; 4 tbsp salted butter, divided; 5 cloves garlic, minced; 1½ tsp Cajun seasoning; 1 tsp smoked paprika; 1 tsp salt; 1/8 tsp freshly cracked black pepper; ½ cup grated Parmesan (for crusting the chicken); 1½ cups heavy cream; ¾ cup low-sodium chicken broth; 1 cup shredded mozzarella; 1 cup shredded sharp cheddar; ¾ cup grated Parmesan (for sauce); 2 oz cream cheese, softened; ½ tsp Italian seasoning; ½ tsp dried basil; ¼ tsp crushed red pepper flakes (optional); Fresh chopped parsley, for garnish

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This creamy, cheesy pasta dish brings together tender parmesan-crusted chicken, perfectly cooked spaghetti, and a rich Cajun cream sauce with just the right amount of heat. I love how every bite is layered with smoky spices, garlicky butter, and indulgent melted cheese.

Garlic Parmesan Chicken Spaghetti

Why You’ll Love This Recipe

I find this recipe irresistible because it blends the comfort of creamy pasta with the bold flavors of Cajun seasoning. The parmesan crust on the chicken gives a crispy texture that contrasts beautifully with the silky sauce. I also like that I can adjust the spice level depending on my mood—more red pepper flakes for a fiery kick or just a pinch for a mild warmth. It’s a restaurant-quality dish I can make at home in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large boneless, skinless chicken breasts, sliced into thin strips
12 oz spaghetti
1 tbsp olive oil
4 tbsp salted butter, divided
5 cloves garlic, minced
1½ tsp Cajun seasoning
1 tsp smoked paprika
1 tsp salt
1/8 tsp freshly cracked black pepper, to taste
½ cup grated Parmesan (for crusting the chicken)
1½ cups heavy cream
¾ cup low-sodium chicken broth
1 cup shredded mozzarella
1 cup shredded sharp cheddar
¾ cup grated Parmesan (for sauce)
2 oz cream cheese, softened
½ tsp Italian seasoning
½ tsp dried basil
¼ tsp crushed red pepper flakes (optional)
Fresh chopped parsley, for garnish

Directions

I bring a large pot of water to a boil and cook the spaghetti until just al dente. After draining, I toss it lightly with olive oil so it doesn’t stick, then set it aside.
I pat the chicken dry, season it with Cajun seasoning, smoked paprika, salt, and pepper, then press Parmesan onto the pieces to create a light crust.
In a large skillet, I heat olive oil and 2 tablespoons of butter over medium-high heat. I sear the chicken for 4–6 minutes, flipping as needed, until cooked through and golden.
During the last minute of cooking, I toss in 1 tablespoon of butter and half the garlic, stirring until fragrant. Then I remove the chicken and set it aside.
In the same skillet, I melt the remaining tablespoon of butter and sauté the rest of the garlic for 30 seconds.
I pour in the heavy cream and chicken broth, stir, and bring it to a simmer.
I whisk in the cream cheese until smooth, then slowly stir in mozzarella, cheddar, and Parmesan. I season with Italian seasoning, basil, and red pepper flakes. I taste and adjust with salt and pepper.
I let the sauce simmer for 2–3 more minutes until thick and rich.
I add the cooked spaghetti to the sauce, tossing it to coat. I let it sit over low heat for another minute to soak up the flavors.
I plate the pasta, top it with chicken strips, and sprinkle with parsley.

Servings and timing

This recipe makes about 4 servings. From start to finish, it takes around 45–50 minutes, including prep and cooking.

Variations

I sometimes swap spaghetti for fettuccine or penne for a different texture.
For a lighter option, I use half-and-half instead of heavy cream.
I occasionally add sautéed bell peppers or spinach for extra color and nutrition.
If I want more heat, I double the Cajun seasoning and red pepper flakes.
I’ve even tried it with shrimp instead of chicken, and it’s just as delicious.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of chicken broth or cream to bring the sauce back to life. I reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring between each.

FAQs

How can I make this dish less spicy?

I simply reduce or omit the red pepper flakes and use a mild Cajun seasoning blend.

Can I make this ahead of time?

I prefer to make the sauce and chicken fresh, but I can cook the pasta in advance and store it separately to save time.

Can I use pre-cooked chicken?

Yes, I can use pre-cooked chicken—just skip the searing step and warm it in the sauce before serving.

What’s the best cheese combination for this sauce?

I love using mozzarella for creaminess, cheddar for sharpness, and Parmesan for nutty depth.

Can I freeze this pasta?

I don’t recommend freezing because the cream sauce can separate, but it’s fine to refrigerate and reheat within a few days.

Conclusion

I adore this garlic parmesan chicken spaghetti because it’s indulgent yet easy to pull together. The Cajun spices, creamy sauce, and crispy parmesan chicken make it feel like a special occasion meal any night of the week. Every time I make it, I’m reminded how satisfying a big plate of homemade pasta can be.