Cajun Chicken Spaghetti – A Creamy, Spicy Weeknight Favorite

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This Cajun Chicken Spaghetti brings bold flavor and cozy comfort to the table without a lot of fuss. You get tender chicken, a creamy tomato sauce, and a kick of spice that keeps each bite exciting. It feels special enough for company but is simple enough for a weeknight.

If you love pasta with personality, this one delivers. The best part: it all comes together with pantry staples and a single skillet for the sauce.

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Cajun Chicken Spaghetti - A Creamy, Spicy Weeknight Favorite

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• Spaghetti: 12 ounces (about 3/4 of a standard box).
• Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces.
• Cajun seasoning: 1.5 to 2 tablespoons, plus more to taste.
• Olive oil: 2 tablespoons (or use a mix of oil and butter).
• Butter: 1 tablespoon (optional, for richness).
• Onion: 1 medium, thinly sliced.
• Bell peppers: 2 (any color), sliced into thin strips.
• Garlic: 3 to 4 cloves, minced.
• Tomato paste: 2 tablespoons.
• Crushed tomatoes: 1 can (14 to 15 ounces) or tomato passata.
• Chicken broth: 1 cup (low sodium preferred).
• Heavy cream: 3/4 cup (or half-and-half for lighter).
• Parmesan: 1/2 cup finely grated, plus more for serving.
• Smoked paprika: 1 teaspoon (boosts that Cajun vibe).
• Red pepper flakes: 1/4 teaspoon (optional, for extra heat).
• Salt and black pepper: To taste.
• Fresh parsley or green onions: Chopped, for garnish.
• Lemon: 1/2, for a squeeze at the end (optional but bright).

Instructions

• Season the chicken. Pat chicken dry and toss with 1 tablespoon Cajun seasoning, a pinch of salt, and black pepper. This helps it brown well and taste bold from the start.
• Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente (about 1 minute less than package). Reserve 1 cup of pasta water, then drain.
• Sear the chicken. In a large skillet, heat olive oil over medium-high. Add chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.
• Sauté the veggies. Lower heat to medium. Add butter, onion, and bell peppers. Cook 5–6 minutes until softened and lightly caramelized. Stir in garlic and cook 30 seconds until fragrant.
• Build the sauce base. Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, chicken broth, smoked paprika, remaining Cajun seasoning, and red pepper flakes if using. Simmer 5 minutes to thicken slightly.
• Add cream and cheese. Reduce heat to medium-low. Stir in heavy cream and Parmesan until smooth. Taste and adjust salt, pepper, and Cajun seasoning. The sauce should be creamy, a little spicy, and well-seasoned.
• Combine pasta and chicken. Return chicken and any juices to the skillet. Add spaghetti and toss to coat. If the sauce seems thick, splash in reserved pasta water a little at a time until glossy and silky.
• Finish and serve. Squeeze in a bit of lemon for brightness, then top with chopped parsley or green onions. Serve hot with extra Parmesan on the side.

What Makes This Special

This recipe blends Cajun spice, creamy sauce, and hearty pasta into a dish that tastes like it took all day. The heat is balanced—warm and smoky, not overwhelming—so everyone at the table can enjoy it.

Bell peppers and onions add sweetness and crunch, while garlic and paprika bring depth. The sauce clings to every strand of spaghetti, so you get full flavor in every forkful.

What You’ll Need

• Spaghetti: 12 ounces (about 3/4 of a standard box).
• Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces.
• Cajun seasoning: 1.5 to 2 tablespoons, plus more to taste.
• Olive oil: 2 tablespoons (or use a mix of oil and butter).
• Butter: 1 tablespoon (optional, for richness).
• Onion: 1 medium, thinly sliced.
• Bell peppers: 2 (any color), sliced into thin strips.
• Garlic: 3 to 4 cloves, minced.
• Tomato paste: 2 tablespoons.
• Crushed tomatoes: 1 can (14 to 15 ounces) or tomato passata.
• Chicken broth: 1 cup (low sodium preferred).
• Heavy cream: 3/4 cup (or half-and-half for lighter).
• Parmesan: 1/2 cup finely grated, plus more for serving.
• Smoked paprika: 1 teaspoon (boosts that Cajun vibe).
• Red pepper flakes: 1/4 teaspoon (optional, for extra heat).
• Salt and black pepper: To taste.
• Fresh parsley or green onions: Chopped, for garnish.
• Lemon: 1/2, for a squeeze at the end (optional but bright).

Instructions

1. Season the chicken. Pat chicken dry and toss with 1 tablespoon Cajun seasoning, a pinch of salt, and black pepper. This helps it brown well and taste bold from the start.
2. Cook the pasta. Bring a large pot of salted water to a boil.

   Cook spaghetti until just shy of al dente (about 1 minute less than package). Reserve 1 cup of pasta water, then drain.

3. Sear the chicken. In a large skillet, heat olive oil over medium-high. Add chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through.

   Transfer to a plate.

4. Sauté the veggies. Lower heat to medium. Add butter, onion, and bell peppers. Cook 5–6 minutes until softened and lightly caramelized.

   Stir in garlic and cook 30 seconds until fragrant.

5. Build the sauce base. Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, chicken broth, smoked paprika, remaining Cajun seasoning, and red pepper flakes if using. Simmer 5 minutes to thicken slightly.
6. Add cream and cheese. Reduce heat to medium-low.

   Stir in heavy cream and Parmesan until smooth. Taste and adjust salt, pepper, and Cajun seasoning. The sauce should be creamy, a little spicy, and well-seasoned.

7. Combine pasta and chicken. Return chicken and any juices to the skillet.

   Add spaghetti and toss to coat. If the sauce seems thick, splash in reserved pasta water a little at a time until glossy and silky.

8. Finish and serve. Squeeze in a bit of lemon for brightness, then top with chopped parsley or green onions. Serve hot with extra Parmesan on the side.

How to Store

Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove with a splash of water, broth, or milk to loosen the sauce. You can also reheat in the microwave in short bursts, stirring between intervals. For freezing, it’s best to freeze the sauce and chicken without pasta for up to 2 months, then cook fresh spaghetti when ready to serve.

Benefits of This Recipe

• Weeknight-friendly: Ready in about 35–40 minutes with simple steps.
• Big flavor, minimal fuss: Cajun seasoning delivers depth without a long list of spices.
• Flexible heat level: Easy to dial up or down based on your taste.
• Balanced meal: Protein, carbs, and peppers for color, texture, and nutrients.
• Great leftovers: The sauce keeps pasta moist and tasty the next day.

Pitfalls to Watch Out For

• Overcooking the pasta: It will continue to soften in the sauce.

  Keep it slightly firm before combining.

• Curdled sauce: Add cream off a strong boil and keep heat moderate to prevent splitting.
• Underseasoning: Cajun blends vary. Taste and adjust salt and spice at the end.
• Crowding the pan: Sear chicken in a single layer for good browning; work in batches if needed.
• Too thick or too thin: Use reserved pasta water to loosen or simmer a bit longer to thicken.

Alternatives

• Protein swaps: Use shrimp (cook 2–3 minutes per side), sausage (browned slices), or a combo. For vegetarian, try mushrooms and white beans.
• Dairy-free: Replace cream with coconut milk and skip Parmesan, or use a dairy-free alternative.

  Add an extra teaspoon of tomato paste for body.

• Gluten-free: Use gluten-free spaghetti and confirm your Cajun seasoning is gluten-free.
• Lighter option: Use half-and-half or evaporated milk instead of heavy cream and reduce Parmesan.
• Veg boost: Add spinach at the end to wilt, or toss in sliced zucchini with the peppers.
• Pasta shapes: Penne, fettuccine, or bucatini all work. Choose a shape that holds sauce well.

FAQ

How spicy is Cajun Chicken Spaghetti?

It has a warm, smoky heat that you can control. Start with 1.5 tablespoons of Cajun seasoning and skip the red pepper flakes if you prefer mild.

Add more after tasting if you want a bigger kick.

Can I make this ahead?

Yes. Cook the sauce and chicken up to 2 days ahead and store in the fridge. Reheat gently, cook fresh spaghetti, and toss together before serving for the best texture.

What if I don’t have Cajun seasoning?

Mix 1 teaspoon each paprika and garlic powder, 1/2 teaspoon each onion powder, dried oregano, dried thyme, salt, and black pepper, plus a pinch of cayenne.

Adjust to taste.

Why add lemon at the end?

A small squeeze brightens the rich, creamy sauce and balances the spice. It won’t make the dish sour—just more lively.

Can I use rotisserie chicken?

Absolutely. Toss shredded chicken with a little Cajun seasoning and warm it in the sauce.

Since it’s already cooked, add it near the end to keep it tender.

How do I keep the sauce from getting grainy with Parmesan?

Use finely grated Parmesan and lower the heat before adding it. Stir until melted and smooth, and avoid boiling after the cheese goes in.

Is there a way to cut down on dishes?

Yes. Boil the pasta first, then build the sauce in the same large pot or Dutch oven.

Wipe it out between steps if needed and carry on.

Wrapping Up

Cajun Chicken Spaghetti brings creamy comfort and bold flavor to any night of the week. It’s flexible, fast, and fit for both cozy dinners and casual guests. Keep the ingredients on hand, and you’ll have a reliable, crave-worthy pasta ready whenever the mood strikes.

Serve it hot, sprinkle on extra Parmesan, and enjoy that perfect spicy-creamy balance in every bite.