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Cajun Chicken Spaghetti - Creamy One Pot Comfort Food with Bold Flavor

This creamy Cajun chicken spaghetti combines tender chicken, al dente pasta, and a rich, creamy sauce infused with authentic Cajun seasoning for a quick weeknight meal. Ready in under 30 minutes, it delivers restaurant-quality Southern-style pasta with layers of bold, spicy flavor balanced by creamy richness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces
  • 8 oz spaghetti noodles
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tablespoons Cajun seasoning
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
  2. In the same skillet, add the diced onion and bell pepper. Cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  3. Sprinkle Cajun seasoning over the vegetables and stir to coat. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add the heavy cream and bring to a gentle simmer.
  4. Add uncooked spaghetti noodles to the skillet, making sure they're submerged in the creamy sauce. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente.
  5. Return the cooked chicken to the skillet along with Parmesan cheese. Stir until cheese is melted and sauce is creamy. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Notes

Adjust Cajun seasoning to taste - start with 1 tablespoon and add more gradually for extra heat. Don't overcook the pasta as it will continue cooking in residual heat. Add chicken broth if sauce thickens too much, or simmer uncovered for thicker sauce.