Description
A rich, comforting pasta dish that combines tender chicken, perfectly cooked spaghetti, and a creamy, cheesy Cajun sauce. Perfect for a cozy weeknight dinner or a flavorful meal to impress friends and family. This recipe brings bold Louisiana-inspired flavors into your kitchen with minimal effort.
Ingredients
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12 ounces spaghetti
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2 tablespoons olive oil
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1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon Cajun seasoning
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1 small onion, finely chopped
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1 red bell pepper, diced
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1 green bell pepper, diced
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3 cloves garlic, minced
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1 cup chicken broth
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1/2 cup shredded mozzarella cheese
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1/2 teaspoon crushed red pepper flakes (optional)
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Fresh parsley, chopped, for garnish
Instructions
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Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
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Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, black pepper, smoked paprika, garlic powder, onion powder, and Cajun seasoning. Cook the chicken until golden and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
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In the same skillet, sauté the onion and bell peppers for 3-4 minutes until softened. Add garlic and cook for another minute.
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Pour in the chicken broth, scraping up browned bits from the skillet. Stir in heavy cream and simmer gently.
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Add Parmesan and mozzarella cheeses to the sauce, stirring until melted and smooth. Add red pepper flakes if desired.
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Return the chicken to the skillet and mix to coat with sauce. Add cooked spaghetti and toss until evenly coated.
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Garnish with chopped parsley and serve immediately.
Notes
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For juicier chicken, you can use chicken thighs instead of breasts.
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Adjust the Cajun seasoning and red pepper flakes to control the spiciness.
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Freshly grated Parmesan melts better and provides a smoother sauce.
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Leftovers can be stored in the refrigerator for up to 3 days; reheat gently with a splash of broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes