Creamy Cajun Chicken Spaghetti Ultimate
This Creamy Cajun Chicken Spaghetti Ultimate is a comforting and flavorful dish that's perfect for weeknight dinners. Tender chicken and spaghetti are coated in a rich, spicy Cajun sauce that will leave you wanting more. It's a guaranteed crowd-pleaser!
Equipment
- Large pot
- Large skillet or Dutch oven
- Mixing bowl
- Measuring spoons
- Measuring cups
- Colander
- Tongs
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 lb spaghetti
- Water for boiling
- 1 tbsp salt for pasta water
- 1 tbsp butter
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp Cajun seasoning or more, to taste
- ¼ tsp red pepper flakes optional, for extra heat
- Salt to taste
- Pepper to taste
- 2 tbsp chopped fresh parsley, for garnish optional
Instructions
- In a bowl, toss the cubed chicken with olive oil, 1 teaspoon of Cajun seasoning, garlic powder, and black pepper. Make sure the chicken is evenly coated.
- Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. Don't overcrowd the pan; cook in batches if necessary to ensure even browning.
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
- Reserve about 1 cup of the pasta water before draining the spaghetti.
- Drain the spaghetti and set aside.
- In the same skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and green bell pepper and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the diced tomatoes and green chilies (Rotel), chicken broth, heavy cream, Parmesan cheese, and 2 tablespoons of Cajun seasoning (or more, to taste). Bring to a simmer, stirring occasionally.
- Reduce the heat to low and let the sauce simmer for 5-10 minutes, allowing it to thicken slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out.
- Add the cooked chicken back to the skillet and stir to coat it in the Cajun sauce. Gently fold in the cooked spaghetti, ensuring that every strand is covered in the creamy, flavorful sauce.
- Serve the Creamy Cajun Chicken Spaghetti immediately. Garnish with chopped fresh parsley, if desired.
Notes
For extra heat, add more Cajun seasoning or red pepper flakes. If the sauce is too thick, add reserved pasta water or chicken broth to thin it out. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for longer storage. Feel free to customize the recipe by adding vegetables like mushrooms, zucchini, or spinach. You can also substitute the chicken with shrimp, sausage, or Andouille sausage.