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Creamy Cajun Chicken Spaghetti: Bold One-Pot Weeknight Comfort Food

This creamy Cajun chicken spaghetti delivers bold flavors and comforting creaminess in a single pot. Perfect for busy weeknights, it comes together in just 30 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb spaghetti or linguine
  • 1 lb chicken breasts, cut into bite-sized pieces
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Toss the cubed chicken with 1 tablespoon of Cajun seasoning until evenly coated. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
  2. In the same pot, add the diced onion and bell peppers. Sauté for 3-4 minutes until slightly softened. Add the minced garlic and cook for another minute until fragrant.
  3. Return the chicken to the pot along with the remaining Cajun seasoning, smoked paprika, and cayenne. Add the chicken broth and bring to a boil. Break the spaghetti in half and add to the pot. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
  4. Reduce heat to low and stir in the heavy cream. Gradually add the Parmesan cheese, stirring constantly until melted and the sauce has thickened. Season with salt and black pepper to taste.
  5. Remove from heat and let sit for 2-3 minutes to allow the sauce to thicken further. Garnish with fresh parsley before serving.

Notes

Customize the heat level by adjusting cayenne pepper. For milder pasta, use less cayenne; for extra spice, add a chopped jalapeño. If sauce is too thin, let simmer longer; if too thick, add broth or milk. Store leftovers up to 3 days and reheat with broth.