If you've been craving something creamy, spicy, and soul-satisfying, this Cajun Chicken Spaghetti Alfredo is about to be your new favorite. It’s a smoky, rich, and indulgent dish that combines the silky smoothness of Alfredo sauce with the bold flavors of Cajun-seasoned chicken, all twirled together with tender spaghetti noodles. Whether you're into Southern spaghetti recipes or looking for quick spaghetti recipes with a kick, this one's a keeper. Think of it as what happens when the comfort of home made spaghetti meets the heat of Southern cooking.
Cajun Chicken Spaghetti Alfredo
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American, Italian
Large pot For boiling the spaghetti noodles. If you’re big into recipes with spaghetti noodles, this one will be on repeat, so invest in a good pot.
Large skillet or sauté pan For searing the Cajun chicken and later tossing everything together.
Tongs or Pasta Fork For tossing the noodles and coating them well with sauce.
Cutting board and sharp knife For prepping the chicken.
Grater or microplane For freshly grating Parmesan cheese. Freshly grated cheese melts better and gives a smoother sauce than pre-shredded.
For the Cajun Chicken
- 1.5 pounds boneless skinless chicken breasts or thighs (thighs for extra juiciness)
- 2 tablespoons Cajun seasoning store-bought or homemade
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil for pan-searing
For the Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1.5 cups grated Parmesan cheese
- Salt and pepper to taste
- Pinch of red pepper flakes optional for extra heat
For the Pasta
- 12 oz spaghetti noodles classic works best, but angel hair or linguine can be subbed
- Salt for boiling water
Optional Garnishes
- Chopped fresh parsley
- Extra grated Parmesan
- A squeeze of lemon juice to brighten the flavors
Season and Sear the Chicken
Start by patting your chicken dry with paper towels—this helps it sear nicely. Rub the Cajun seasoning, paprika, garlic powder, salt, and pepper all over both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 5-6 minutes per side until fully cooked and golden brown. Internal temp should hit 165°F. Remove from the pan and let it rest while you prepare the sauce and pasta.
Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside, saving about 1/2 cup of the pasta water in case you want to loosen the sauce later.
This is a great base if you're looking into simple spaghetti recipes or building your own different spaghetti recipes at home.
Make the Alfredo Sauce
In the same skillet you used for the chicken (wipe it out if there are burnt bits, but keep any flavorful fond), melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in the Parmesan cheese, stirring constantly until smooth and melted. Season with salt, pepper, and a pinch of red pepper flakes if using.
Combine and Toss
Slice the rested Cajun chicken into thin strips.
Add the cooked spaghetti to the Alfredo sauce and toss until the noodles are fully coated. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time.
Top the pasta with the sliced chicken and give everything a final toss. This is where it goes from a spaghetti meal to a full-on spaghetti dinner idea you’ll want to serve weekly.
Garnish and Serve
Plate the pasta and chicken. Sprinkle with chopped parsley and extra Parmesan if desired. A squeeze of lemon can cut the richness and make the Cajun spices pop.
Pairings
This dish is bold and creamy, so your sides and drinks should either cool it down or complement its richness.
Sides
- Garlic bread or buttery breadsticks – for sopping up that leftover Alfredo sauce.
- Roasted asparagus or steamed broccoli – light veggies that add freshness.
- Simple green salad – a lemon vinaigrette balances the richness of the pasta.
Drinks
- Iced tea – sweet or unsweet, Southern-style always pairs well.
- Citrusy white wines – like Sauvignon Blanc or Pinot Grigio.
- Sparkling water with lime – great if you want something light and palate-cleansing.
FAQs
1. What type of chicken is best for Cajun Chicken Spaghetti Alfredo?
Boneless, skinless chicken thighs work best for tenderness and juiciness, but breasts are great if you prefer leaner meat. Just make sure not to overcook them.
2. Can I use a different pasta than spaghetti?
Absolutely. While this is a great example of Italian spaghetti recipes with a twist, you can easily substitute fettuccine, linguine, or even penne. But for home made spaghetti comfort, stick with the classic noodles.
3. How spicy is Cajun seasoning?
Cajun seasoning brings a mild to medium heat with lots of smoky depth. If you're heat-sensitive, use less or add a touch of cream or lemon to balance the flavors.
4. Can I make the sauce ahead of time?
Yes, the Alfredo sauce can be made ahead and stored in the fridge for up to 3 days. Reheat it gently on the stove with a splash of cream or milk to loosen it up before tossing with the pasta.
5. Is this dish good for meal prep?
Definitely. It reheats well and holds up for 2-3 days in the fridge. Store the chicken separately if you want to keep it crispier before reheating. It’s one of those quick spaghetti recipes that turns into a satisfying leftover lunch.
