Cheesy Garlic Chicken Spaghetti in Creamy Cajun Alfredo Sauce
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I still remember the first time I tossed bold Cajun spices into a silky Alfredo — the scent filled the kitchen and the whole family came running. Cheesy Garlic Chicken Spaghetti in Creamy Cajun Alfredo Sauce is exactly that: tender strips of chicken, garlicky spaghetti, and a dreamy cream sauce with a smoky, spicy kick. It’s fast enough for a weeknight but special enough for guests, and it hits that comfort-food sweet spot when you want indulgence without fuss. If you like a richer, homestyle version of Cajun pasta, you’ll find this recipe forgiving and wildly satisfying — and you can compare it to the original post on the site where I adapted it for home cooks: Cheesy Garlic Chicken Spaghetti recipe.
What makes this recipe special
This dish balances two cravings: creamy Alfredo and bold Cajun seasoning. The cream cheese and heavy cream give a lusciously smooth sauce while cream cheese adds body so the sauce clings to every strand of spaghetti. Searing the chicken creates browned bits that deepen the flavor, and reserved pasta water helps you adjust the sauce to the perfect silkiness.
“A one-pan weeknight winner — smoky Cajun heat with comforting cheesy sauce. My kids asked for seconds.”
Why make this? It’s quick (about 30–35 minutes), pantry-friendly, and flexible: scale the spice up or down, swap proteins, and still end up with a restaurant-style plate at home.
The cooking process explained
Quick overview so you know what to expect:
- Boil the spaghetti until al dente and reserve some pasta water.
- Sear seasoned chicken strips in olive oil and butter until golden; remove and rest.
- Sauté garlic briefly, then make the sauce with heavy cream, chicken broth, cream cheese, and cheeses. Season with Cajun spices and smoked paprika.
- Return the chicken and spaghetti to the pan, toss with cheese and a splash of reserved pasta water to reach the right consistency.
- Plate and garnish with parsley, extra Parmesan, and a sprinkle of Cajun seasoning.
This structure keeps the chicken juicy and the sauce creamy without separating. For a slightly different garlic-forward take, you can cross-reference a related garlic-parmesan version I like: garlic-parmesan chicken and spaghetti.
Gather these items
What you’ll need (exact amounts):
- 1.25 lbs boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 2 tbsp butter
- 1–1.5 tsp Cajun seasoning (start with 1 tsp and add to taste)
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- 3 cloves garlic, minced
- 12 oz spaghetti
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 oz cream cheese, softened
- 3/4 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1/2 tsp red pepper flakes (optional for extra heat)
- 1/2 cup reserved pasta water (to loosen sauce if needed)
- Fresh parsley, for garnish
- Extra Parmesan and a sprinkle of Cajun seasoning, for garnish
Substitutions and notes:
- Swap spaghetti for fettuccine or penne for more surface area for the sauce.
- Use half-and-half instead of heavy cream for a lighter sauce (expect a thinner result).
- For lower sodium use low-sodium chicken broth and adjust salt at the end.
I also pulled inspiration from another home-cook variation when testing texture — check this similar recipe for ideas: cheesy chicken bites and spaghetti.
Step-by-step instructions
Follow these concise steps for best results.
- Boiling the spaghetti
- Bring a large pot of salted water to a rolling boil.
- Cook 12 oz spaghetti until al dente (usually 8–10 minutes).
- Reserve 1/2 cup pasta water, then drain and set spaghetti aside.
- Searing the chicken
- Season chicken strips with Cajun seasoning, smoked paprika, salt, and pepper.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Sear chicken in a single layer until golden and cooked through (about 3–4 minutes per side depending on thickness).
- Transfer chicken to a plate and loosely tent with foil to rest.
- Making the sauce
- Reduce heat to medium and add remaining 1 tbsp butter to the skillet.
- Sauté minced garlic 30–45 seconds until fragrant. Don’t brown it.
- Pour in 1 cup heavy cream and 1/2 cup chicken broth; bring to a gentle simmer.
- Stir in 2 oz softened cream cheese until fully melted and smooth.
- Add 3/4 cup mozzarella and 1/2 cup Parmesan, stirring until melted and creamy.
- Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
- Combining the dish
- Return seared chicken (and any juices) to the skillet.
- Add cooked spaghetti and toss to coat evenly.
- If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach a silky consistency.
- Heat through briefly so pasta and chicken absorb the sauce (1–2 minutes).
- Plating and garnishing
- Divide among plates or serve family-style.
- Finish with chopped fresh parsley, a sprinkle of extra Parmesan, and a light dusting of Cajun seasoning for color and aroma.
Best ways to enjoy it
Serve this as the centerpiece of a casual dinner. Pairing suggestions:
- Crisp green salad with lemon vinaigrette to cut the richness.
- Roasted or sautéed green beans or asparagus for texture contrast.
- Warm crusty bread to mop up the sauce.
- For wine, try a chilled unoaked Chardonnay or a fruity Rosé to balance creaminess.
Garnish ideas: more red pepper flakes if diners like heat, or a squeeze of lemon for brightness.
Storage and reheating tips
Keeping leftovers safe and tasty:
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwave in 30-second bursts, stirring between intervals. Ensure reheated chicken and sauce reach 165°F (74°C) for safety.
- Tip: The sauce thickens as it cools. Use reserved pasta water or a little extra cream to restore creaminess.
Pro chef tips
- Don’t crowd the pan when searing chicken: work in batches if necessary to get that golden crust.
- Soften cream cheese at room temperature so it melts smoothly into the sauce with no lumps.
- Use reserved pasta water: the starch helps the sauce emulsify and cling to the spaghetti.
- Taste and adjust seasoning at the end — Cajun blends can vary widely in salt level.
- For a silkier finish, grate fresh Parmesan from a block rather than powdered pre-grated cheese.
- For busy nights, use pre-cooked rotisserie chicken — add it at the end to warm through instead of searing.
For an extra idea on prep shortcuts and timing, this alternate version offers practical tips you can adapt: prep and timing reference.
Flavor swaps
- Swap chicken for shrimp: cook shrimp 1–2 minutes per side and add at the end.
- Make it smoky-sausage-forward: brown sliced Andouille or smoked sausage with the garlic.
- Vegetarian: replace chicken with mushrooms and a tin of artichoke hearts for meaty texture.
- Gluten-free: use gluten-free pasta. Ensure chicken broth is GF if needed.
- Lighter option: half heavy cream and half low-sodium chicken broth; reduce cheese slightly.
Your questions answered
Q: How long does this take from start to finish?
A: Expect 30–35 minutes total: 10 minutes prep, 20–25 minutes cooking.
Q: Can I make this ahead for a dinner party?
A: Yes. Keep sauce and pasta separate if possible. Reheat sauce gently, then toss with freshly cooked or reheated pasta to preserve texture.
Q: Is this very spicy?
A: Not necessarily. Start with 1 tsp Cajun seasoning and skip red pepper flakes if you prefer mild. You can always add more at the table.
Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded melts better. Pre-shredded often contains anti-caking agents that affect melt and texture.
Q: Will the sauce split if I reheat it?
A: Reheat slowly over low heat and add a splash of broth or cream if it seems to separate. Stir continuously until smooth.
Conclusion
If you love comfort food with bold seasoning, this Cheesy Garlic Chicken Spaghetti in Creamy Cajun Alfredo Sauce is a weeknight win that doubles as a crowd-pleasing dinner. For additional inspiration on variations and ingredient swaps, this Creamy Cajun Chicken Pasta – What’s in the Pan article shows a sausage-forward take that’s easy to adapt. If you want a shortcut-friendly method for busy evenings, see the quick approach in Shortcut Cajun Chicken Pasta – Southern Bite. And for another creamy spin with different seasoning ratios, this Creamy Cajun Chicken Pasta post has helpful notes on balancing spice and cream.
Cheesy Garlic Chicken Spaghetti
Ingredients
Method
- Bring a large pot of salted water to a rolling boil.
- Cook spaghetti until al dente (usually 8–10 minutes).
- Reserve 1/2 cup pasta water, then drain and set spaghetti aside.
- Season chicken strips with Cajun seasoning, smoked paprika, salt, and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear chicken in a single layer until golden and cooked through (about 3–4 minutes per side depending on thickness).
- Transfer chicken to a plate and loosely tent with foil to rest.
- Reduce heat to medium and add remaining butter to the skillet.
- Sauté minced garlic for 30–45 seconds until fragrant without browning it.
- Pour in heavy cream and chicken broth; bring to a gentle simmer.
- Stir in softened cream cheese until fully melted and smooth.
- Add mozzarella and Parmesan, stirring until melted and creamy.
- Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.
- Return seared chicken to the skillet along with any juices.
- Add cooked spaghetti and toss to coat evenly.
- If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach a silky consistency.
- Heat through briefly so pasta and chicken absorb the sauce (1–2 minutes).
- Divide among plates or serve family-style.
- Finish with chopped fresh parsley, a sprinkle of extra Parmesan, and a light dusting of Cajun seasoning for color and aroma.
