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A close-up shot of delicious Cajun Chicken Spaghetti, showcasing the creamy sauce, tender chicken, and colorful vegetables.

BEST Cajun Chicken Spaghetti EVER

This Cajun Chicken Spaghetti recipe delivers a creamy, spicy, and flavorful experience. By searing the chicken, creating a flavorful roux, and balancing the Cajun spices with creamy cheeses, this dish offers an unforgettable taste of Louisiana.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt

Equipment

  • large pot
  • colander
  • large skillet
  • whisk
  • mixing bowl
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife

Method
 

  1. Cook the Spaghetti: Cook the spaghetti according to package directions. Drain and set aside.
  2. Season and Sear the Chicken: In a bowl, toss the chicken pieces with 2 tablespoons of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Make the Roux: In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for 5-7 minutes, until the roux is a light golden-brown color. Be patient and don't stop whisking to prevent burning!
  4. Sauté the Vegetables: Add the bell peppers and onion to the skillet and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  5. Create the Sauce: Stir in the diced tomatoes (with their juice) and chicken broth. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the sauce to thicken slightly.
  6. Add Cream and Cheese: Stir in the heavy cream and cream cheese until smooth. Add the Monterey Jack cheese and Parmesan cheese, stirring until melted and the sauce is creamy.
  7. Combine and Serve: Add the cooked chicken and spaghetti to the sauce. Toss to coat. Season with salt and black pepper to taste. Garnish with fresh parsley and serve immediately.

Notes

Adjust the Cajun seasoning blend to your spice preference. For a richer flavor, use a darker roux. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Consider adding a splash of lemon juice for extra acidity.