Last Updated on 2 months by Neha Deshmukh

Cajun Chicken Spaghetti Recipe – Creamy Parmesan & Sun-Dried Tomato

Introduction

Okay, let’s be real – sometimes you just need a little spice in your life, right? And comfort food? This Cajun Chicken Spaghetti is exactly that. It’s creamy, a little bit fiery, and packed with flavour. I first made this when I was craving something a little different from the usual Indian fare, and it quickly became a family favourite. It’s surprisingly easy to whip up, and it’s guaranteed to impress. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average spaghetti dish. The Cajun spice brings a wonderful warmth and depth, balanced beautifully by the creamy sauce and salty Parmesan. The optional sun-dried tomatoes add a lovely chewy texture and a burst of tangy sweetness. It’s a flavour explosion in every bite! Plus, it comes together in under 30 minutes – perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this delicious Cajun Chicken Spaghetti:

• 2 chicken breasts, boneless
• 3 tablespoons blackening spice powder / Cajun spice powder
• 2 tablespoons olive oil
• 5 cloves garlic, chopped
• 1 cup Milk
• ½ cup cream
• 2 tablespoons sun dried tomatoes (optional)
• ½ teaspoon salt (adjust to taste)
• 250 grams spaghetti, cooked
• 3 tablespoons Parmesan cheese
• 3 tablespoons chopped spring onion (4 stalks)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

Cajun Spice Powder: Understanding the Blend

Cajun spice blends can vary a lot in heat. Some are mild, others pack a serious punch! I recommend starting with a good quality blend and tasting it before you add it to the chicken. You can always add more later, but you can’t take it away!

Olive Oil: Choosing the Right Quality

Extra virgin olive oil is best for flavour, but regular olive oil works just fine for cooking at higher temperatures. Don’t use anything flavoured, though – you want the Cajun spices to shine.

Sun-Dried Tomatoes: Oil-Packed vs. Dry-Packed

I prefer oil-packed sun-dried tomatoes for this recipe. They’re softer and have a richer flavour. If you only have dry-packed, rehydrate them in hot water for about 15 minutes before using.

Spaghetti: Type and Cooking Considerations

Any type of spaghetti will work, but I like using a good quality durum wheat spaghetti. Remember to cook it al dente – it will continue to cook a little in the sauce. Don’t forget to reserve about a cup of pasta water before draining!

Parmesan Cheese: Freshly Grated vs. Pre-Grated

Freshly grated Parmesan is always best. It melts more smoothly and has a more intense flavour. But if you’re short on time, pre-grated is okay in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cube those chicken breasts and give them a generous coating of Cajun spice powder. Make sure every piece is nicely covered. Let it marinate for about 30 minutes – this really helps the flavours develop.
2. Heat the olive oil in a large pan over medium-high heat. Add the chicken and cook for about 5 minutes per side, until browned and cooked through.
3. Now, add the chopped garlic and sauté for just a minute, until fragrant. Be careful not to burn it!
4. Pour in the milk and cream, and bring to a simmer. If you’re using sun-dried tomatoes, add them now.
5. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Season with salt, remembering that the Cajun spice already contains salt. Taste and adjust as needed.
6. Add the cooked spaghetti and Parmesan cheese to the sauce. Toss everything together until the pasta is well coated and the cheese is melted and gooey. If the sauce is too thick, add a splash of that reserved pasta water.
7. Finally, garnish with chopped spring onions and serve immediately. Enjoy!

Expert Tips

Here are a few tips to help you make the best Cajun Chicken Spaghetti ever:

Achieving the Perfect Cajun Spice Level

Start with less Cajun spice than you think you need. You can always add more, but you can’t take it away! Taste the sauce as it simmers and adjust accordingly.

Preventing the Sauce from Splattering

Use a deep pan and add the milk and cream slowly to avoid splattering.

Ensuring Evenly Cooked Chicken

Cut the chicken into evenly sized pieces to ensure it cooks evenly. Don’t overcrowd the pan – cook in batches if necessary.

The Importance of Pasta Water

That starchy pasta water is liquid gold! It helps to bind the sauce and create a creamy texture.

Creating a Creamy, Not Greasy, Sauce

Don’t use too much cream. A half cup is usually enough. If the sauce is still too greasy, add a tablespoon of flour to the marinade with the Cajun spice.

Variations

Want to switch things up? Here are a few ideas:

Vegan Cajun “Chicken” Spaghetti

Substitute the chicken with chickpeas or firm tofu. Marinate the chickpeas or tofu in the Cajun spice powder before cooking.

Gluten-Free Cajun Chicken Spaghetti

Use gluten-free spaghetti. Make sure your Cajun spice blend is also gluten-free.

Spice Level Adjustment: Mild to Extra Spicy

Adjust the amount of Cajun spice powder to your liking. For a milder flavour, use a milder Cajun blend or reduce the amount. For extra spice, add a pinch of cayenne pepper.

Festival Adaptations: Mardi Gras Celebration Dish

Add some sliced Andouille sausage for an authentic Mardi Gras flavour! A sprinkle of Creole seasoning wouldn’t go amiss either.

Serving Suggestions

This Cajun Chicken Spaghetti is delicious on its own, but it also pairs well with a side salad or some crusty bread for soaking up the sauce. A crisp, dry white wine would be a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may need to add a splash of milk or water to loosen the sauce.

FAQs

Let’s answer some common questions:

What type of Cajun spice powder is best for this recipe?

It really depends on your preference! Look for a blend that contains paprika, cayenne pepper, garlic powder, onion powder, and oregano.

Can I use heavy cream instead of regular cream?

Yes, you can! Heavy cream will make the sauce even richer and creamier.

Can this dish be made ahead of time?

You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the spaghetti just before serving.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use roasted red peppers or a tablespoon of tomato paste.

How do I adjust the cooking time for different types of spaghetti?

Check the package instructions for the recommended cooking time. Always cook the spaghetti al dente.

Is it possible to make this spicier?

Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce to the sauce.