Here’s an amazing, restaurant-quality recipe for Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce—creamy, bold, garlicky, cheesy, and full of Cajun heat. It’s a crowd-pleasing pasta that comes together quickly.

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Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce

Ingredients

For the chicken:

• 1 lb (450 g) chicken breast, sliced into thin strips

• 1–2 tablespoons Cajun seasoning

• 1 teaspoon garlic powder

• 1 tablespoon olive oil

• Salt & pepper to taste

For the pasta & sauce:

• 12 oz spaghetti

• 2 tablespoons butter

• 4 cloves garlic, minced

• 1 tablespoon flour (to slightly thicken sauce)

• 1 ½ cups heavy cream

• ½ cup chicken broth

• 1 cup grated Parmesan cheese

• 1 teaspoon Cajun seasoning (more to taste)

• ½ teaspoon crushed red pepper flakes (optional, for heat)

• 1 cup cherry tomatoes, halved (optional)

• Salt & pepper to taste

• Fresh parsley for garnish

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Instructions

1. Cook the spaghetti

• Cook spaghetti according to package directions.

• Reserve ½ cup pasta water, then drain and set aside.

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2. Cook the chicken

1. Toss chicken strips with Cajun seasoning, garlic powder, salt, and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Cook chicken 4–6 minutes until browned and cooked through.

4. Remove chicken from the skillet and set aside.

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3. Make the spicy Cajun cream sauce

1. In the same skillet, lower heat to medium. Add butter.

2. Add minced garlic and sauté 30 seconds until fragrant.

3. Stir in flour and cook 30 seconds to form a light roux.

4. Slowly pour in heavy cream and chicken broth while stirring.

5. Add Parmesan, Cajun seasoning, and red pepper flakes.

6. Simmer 3–5 minutes until thickened.

7. Taste and adjust seasoning:

   • More Cajun seasoning = more heat and smoky flavor

   • Extra Parmesan = more richness

   • Add a splash of pasta water if sauce becomes too thick

Optional: Add cherry tomatoes now and cook until slightly softened.

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4. Combine

1. Add cooked spaghetti and chicken back into the skillet.

2. Toss until everything is coated in the creamy Cajun sauce.

3. Let simmer 1–2 minutes for flavors to meld.

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5. Serve

• Garnish with fresh parsley and extra Parmesan.

• Serve hot with garlic bread or a simple green salad.

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Tips & Variations

• Extra spicy: Add sliced jalapeños or more red pepper flakes.

• Veggie boost: Add spinach, mushrooms, or bell peppers.

• Blackened chicken version: Coat chicken heavily in Cajun seasoning and sear until dark and smoky.

• Lighter version: Replace half the cream with milk (sauce will be thinner).

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If you want, I can write a one-pot version, a shrimp Cajun cream version, or a low-carb zucchini-noodle version!