Description

A comforting and flavorful weeknight dinner featuring tender chicken, spaghetti, and a rich, creamy Cajun sauce. Easy to make and satisfying for the whole family.

Ingredients

Scale

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
8 ounces spaghetti
2 tablespoons olive oil, divided
1 large yellow onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
1 tablespoon Cajun seasoning (adjust to your spice preference)
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup milk (whole or 2%)
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

1. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until browned and cooked through. Remove chicken and set aside.
3. Add remaining 1 tbsp olive oil to the same skillet. Add chopped onion and bell peppers. Cook over medium heat until softened, about 5-7 minutes.
4. Stir in minced garlic, Cajun seasoning, smoked paprika, thyme, and cayenne pepper (if using). Cook for 1 minute until fragrant.
5. Pour in condensed cream of mushroom soup, milk, and heavy cream. Stir until smooth and bring to a gentle simmer.
6. Reduce heat to low. Stir in cheddar cheese and Parmesan cheese until melted and sauce is creamy. Taste and adjust seasoning.
7. Return cooked chicken to the skillet with the sauce. Add drained spaghetti. Toss until evenly coated.
8. Simmer gently for 2-3 minutes to meld flavors.
9. Garnish with fresh parsley before serving.

Notes

Allow the spaghetti to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed. Can be frozen for up to 2-3 months; thaw overnight in the refrigerator before reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 550-650
Sugar: Approx. 5-8g
Sodium: Approx. 800-1200mg
Fat: Approx. 25-35g
Carbohydrates: Approx. 40-50g
Fiber: Approx. 2-4g
Protein: Approx. 35-45g