Description
Whip up a Creamy Cajun Chicken Spaghetti Dinner! This easy recipe brings a taste of Louisiana to your table with tender chicken and a rich, spicy sauce.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 12 oz spaghetti
- Flavor Foundation:
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1.5 cups low-sodium chicken broth
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- Cajun Kick:
- 2 tbsp Cajun seasoning (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
- Finishing Touches:
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Cook the Spaghetti:: First things first, get a big pot of water boiling for your spaghetti. Make sure to salt it generously – like the sea, they say! Cook the spaghetti according to package directions until it’s al dente. This is where I always forget to salt the water enough, oops! Remember, it’ll finish cooking in the sauce, so a little bite is good. Drain it but save about a cup of that starchy pasta water; it’s liquid gold for our sauce, trust me.
- Sear the Chicken:: While the spaghetti is doing its thing, pat your chicken dry and season it well with a good pinch of salt and pepper. In a large skillet or Dutch oven, heat a tablespoon of olive oil and a pat of butter over medium-high heat. Sear the chicken until it’s golden brown and cooked through, about 5-7 minutes per side depending on thickness. I usually get distracted here and almost burn it, so keep an eye on it, friend! Remove the chicken, let it rest, then chop or shred it into bite-sized pieces.
- Sauté the Aromatics:: Reduce the heat to medium. Add another drizzle of oil and pat of butter to the skillet. Toss in your chopped bell peppers and onion. Sauté them until they start to soften, about 5-7 minutes. This is where the kitchen starts smelling incredible, honestly! Don’t rush it; let those veggies get nice and tender, scraping up any browned bits from the bottom of the pan – that’s flavor, hon!
- Build the Cajun Sauce Base:: Now, add the minced garlic to the skillet with the softened veggies and cook for just a minute until fragrant. Don’t let it burn! Then, stir in your Cajun seasoning. Let it toast for about 30 seconds to wake up those spices – I swear it makes a difference! Pour in the chicken broth, scraping up any remaining bits from the bottom of the pan. Bring it to a gentle simmer and let it reduce slightly, about 3-5 minutes.
- Make it Creamy:: Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly. This is the moment the sauce gets truly luxurious and rich, you’ll see! Stir in about half of the freshly grated Parmesan cheese until it’s melted and the sauce is silky smooth. Season with a little more salt and pepper to taste. Don’t let it boil too hard once the cream is in, or it might split, which I’ve done, and it’s heartbreaking!
- Combine and Serve Your Creamy Cajun Chicken Spaghetti:: Add the cooked spaghetti and chopped chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are beautifully coated in that gorgeous, rich Creamy Cajun Chicken Spaghetti goodness. If the sauce seems too thick, add a splash or two of that reserved pasta water to loosen it up. Taste, adjust seasoning, maybe a little more cayenne if you’re feeling brave! Garnish with fresh parsley and the remaining Parmesan. Enjoy!