Despite the depth of flavour, the method remains straightforward: cook pasta, season and cook chicken, make a garlic‑Parmesan cream sauce, then toss everything together. Recipes like these promise family‑friendly results in under 30 minutes. NatashasKitchen.com
Ingredients
For the spaghetti & chicken
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12 oz (≈340 g) spaghetti (or linguine)
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2 boneless, skinless chicken breasts (≈1 lb / 450 g), cut into bite‑sized strips
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2 Tbsp olive oil
For seasoning the chicken
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1½ Tbsp Cajun seasoning (store‑bought or homemade)
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1 tsp smoked paprika
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Salt & freshly ground black pepper, to taste
For the garlic‑Parmesan cream sauce
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3 Tbsp unsalted butter
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4 cloves garlic, minced
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1 cup heavy cream
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½ cup freshly grated Parmesan cheese (plus extra for topping)
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¼ cup chicken broth or pasta‑cooking water (optional, to thin)
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½ tsp red pepper flakes (optional, for extra heat)
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1–2 Tbsp chopped fresh parsley (for garnish)
Instructions
Step 1: Cook the spaghetti
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Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and reserve about ¼ cup of pasta‑cooking water (in case you need to loosen the sauce later).
Step 2: Season and cook the chicken
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Meanwhile, season the chicken strips with Cajun seasoning, smoked paprika, salt and pepper.
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In a large skillet over medium‑high heat, add olive oil. Once hot, add the chicken pieces and cook ~4–5 minutes per side (or until cooked through and golden). Remove chicken from skillet and set aside.
Step 3: Make the garlic‑Parmesan cream sauce
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In the same skillet (reduce heat to medium), add butter and let it melt. Add minced garlic and sauté ~30 seconds until fragrant.
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Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. If sauce is too thick, stir in a bit of reserved pasta water or chicken broth to reach desired consistency.
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If desired, add red pepper flakes for extra kick.
Step 4: Combine and serve
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Return the cooked chicken to the skillet and stir to coat in the sauce. Then add the drained spaghetti and toss until fully coated with the sauce and chicken is evenly distributed.
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Season to taste with additional salt or pepper if needed.
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Plate the pasta, sprinkle with chopped parsley and extra Parmesan. Serve immediately.
Tips for Success
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Use freshly grated Parmesan cheese—pre‑grated often fails to melt smoothly in the sauce.
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Don’t overcook the garlic—only sauté until fragrant to avoid bitterness.
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If sauce becomes too thick before combining pasta, thin slightly with reserved pasta water or broth rather than adding more cream.
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To moderate the spice, reduce the Cajun seasoning or skip red pepper flakes.
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Serve immediately—cream sauces tend to thicken as they cool.
Variations
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Cajun shrimp version: Swap chicken for shrimp; cook shrimp until just pink and then toss through the sauce for a seafood‑twist.
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Vegetable boost: Add sautéed bell peppers, mushrooms or spinach into the sauce for extra texture and colour.
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Lighter version: Use half‑and‑half instead of heavy cream, and substitute whole wheat or gluten‑free spaghetti for dietary needs.
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Baked version: After combining, transfer pasta to a baking dish, top with extra Parmesan, then bake at 375 °F for ~10 minutes until golden on top.
