Garlic Parmesan Chicken Spaghetti Cajun (Print version)
Golden garlic Parmesan chicken tossed with spaghetti in a smoky Cajun cream sauce for a cozy 40-minute pasta dinner.
# Ingredients:
For the pasta and chicken
01 -
12 oz (340 g) spaghetti
02 -
1 1/4 lb (565 g) boneless skinless chicken breasts, sliced into thin cutlets
03 -
1/3 cup (40 g) all-purpose flour
04 -
1/2 cup (50 g) finely grated Parmesan cheese
05 -
2 teaspoons Cajun seasoning
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon kosher salt, plus more for pasta water
09 -
1/4 teaspoon black pepper
10 -
1 tablespoon olive oil
11 -
2 tablespoons unsalted butter
For the Cajun cream sauce
12 -
2 tablespoons unsalted butter
13 -
5 cloves garlic, minced
14 -
1 cup (240 ml) low-sodium chicken broth
15 -
1 1/2 cups (360 ml) heavy cream
16 -
3/4 cup (75 g) freshly grated Parmesan cheese
17 -
1/4 teaspoon cayenne pepper, optional
18 -
1/2 teaspoon red pepper flakes, optional
19 -
1/2 cup (120 ml) reserved pasta water, plus more as needed
20 -
2 tablespoons chopped fresh parsley
21 -
Extra Parmesan, for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 -
In a shallow bowl, mix the flour, Parmesan, Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Press the mixture onto both sides of the chicken cutlets.
03 -
Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden and 165°F in the center. Transfer to a board and rest for 5 minutes.
04 -
Lower the heat to medium. Add the remaining 2 tablespoons butter to the same skillet, then add the garlic and cook for 30-60 seconds until fragrant.
05 -
Pour in the chicken broth and scrape up the browned bits. Add the heavy cream and simmer gently for 3-4 minutes until slightly thickened.
06 -
Turn off the heat. Stir in the Parmesan, cayenne, and red pepper flakes until the sauce is smooth. Add a splash of reserved pasta water if it feels too thick.
07 -
Add the drained spaghetti to the skillet and toss until coated, adding more pasta water as needed. Slice the chicken, return it to the pan, and finish with parsley and extra Parmesan.
# Good to know:
01 -
Best served right after tossing, while the sauce is glossy.
02 -
Use freshly grated Parmesan for the smoothest sauce.
03 -
Adjust cayenne and red pepper flakes based on your Cajun seasoning.