Creamy Cajun Chicken is rich, creamy, and exploding with spicy flavor. This recipe is served over spaghetti squash which makes it lower in calories and carbohydrates. With only 14 net carbohydrates, it’s much lower in carbs than the traditional recipe, keto friendly for some, and gluten free.
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The first time I had a dish similar to this Creamy Cajun Chicken was at The Cheesecake Factory with my cousin. He ordered it and let me try it. It was so good.
The second time I had it was in a meal kit that’s no longer in business. And again, it was absolutely delicious.
Both times I had a dish like this, it was served with pasta. Pasta and this low carb life I’m trying to live most of the time just don’t mix all that well. So, I just had to try to make a healthier, low carb version.
Turns out, it’s really easy to modify the original. The biggest difference is swapping out the pasta for spaghetti squash.
If you’re really into these kinds of meals, I also have a Keto Cajun Jambalaya recipe that you may also enjoy.
While they both have a spicy Cajun seasoning, there are quite a few differences between that recipe and this one. Some major differences are that the jambalaya does not have a really creamy sauce and uses variety of meats. Both are definitely worth a try!
Why This Recipe Works
This delicious meal is creamy, flavorful, and healthy.
While it does take an hour to prepare due to the time it takes to roast the squash, there are a couple of short cuts you can take to make this a little quicker for a busy weeknight dinner.
You can either make the spaghetti squash ahead of time and store it in an airtight container in the refrigerator until dinner time or you can microwave the squash. If you microwave it, it may not be quite as flavorful as it is when roasted.
This recipe is low carb, keto friendly for some, and gluten free. It does have a little spiciness to it, so it may not be one for the kids (which just means more for you!).
How to Make Creamy Cajun Chicken
What You Need to Make This Recipe
For this recipe you will need:
- 1 spaghetti squash
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 pounds boneless, skinless chicken
- 2 tablespoons Cajun seasoning
- 2 tablespoons butter
- 3 bell peppers
- 8 ounces tomato sauce
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese
You can also find the full recipe and instructions in the recipe card at the bottom of the post. There is an option to print just the recipe there, as well.
Prep!
Preheat your oven to 350°F.
To prepare for this recipe, you will need to cut the spaghetti squash in half and scoop out all of the seeds with a spoon or ice cream scoop.
You also need to cut the chicken into bite size chunks as well as cut the peppers into chunks or strips. You can do these steps while the squash is roasting.
Create!
Drizzle 1 tablespoon of the olive oil onto the two halves of spaghetti squash and season with salt and pepper.
Roast for 45 minutes to 1 hour or until the squash can easily be scraped out into spaghetti-like strands with a fork.
Meanwhile toss the chicken with the Cajun seasoning.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Cook until the chicken is done through and no longer pink in the center, about 5-7 minutes. Remove to a plate.
Add 1 tablespoon of olive oil to the hot skillet along with the chopped peppers.
Cook until the peppers are soft and starting to blister.
Stir the chicken back in with the peppers along with the tomato sauce, heavy cream, remaining 1 tablespoon of butter, and Parmesan cheese.
Present!
Serve the Creamy Cajun Chicken over the roasted spaghetti squash. Garnish with chopped cilantro or parsley, if desired.
Tips and Techniques
- If you’re short on time, you can either prepare the spaghetti squash ahead of time or microwave it instead of roasting it. To microwave, pierce several holes into the center of the squash. Microwave in 5 minute increments until the squash is tender and the skin is easily pierced with a fork. Allow to cool some before cutting it open to remove the seeds and shred it.
- You can use any combination of red, orange, yellow, green, or even poblano peppers. I use red, orange, and yellow simply because I don’t care for green peppers. Mix it up if you like!
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
What Is Cajun Spice Made Of?
There are many different versions of Cajun spice. Most include garlic powder, onion powder, cayenne pepper, paprika, oregano, red pepper flakes, salt and pepper.
Is Cajun Chicken Spicy?
Cajun Chicken is spicy. Most mixes contain cayenne pepper and red pepper flakes.
More Keto Chicken Recipes to Try
Here are a few more keto chicken dinner recipes that you might like:
- Chicken Fajitas Bowls with Cauliflower Rice
- Keto Chicken Divan
- Skillet Lemon Garlic Chicken and Orzo Pasta
- Chicken Roll Ups with Smoked Mozzarella & Bacon
- Creamy Spinach Artichoke Chicken
- Creamy Cilantro Lime Chicken
- Creamy Garlic Chicken
You can see all of my low carb recipes by visiting the Low Carb section of the Recipe Index.
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Creamy Cajun Chicken
Ingredients
- 1 spaghetti squash
- 2 tablespoons extra virgin olive oil * divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 pounds boneless, skinless chicken * cut into bite size pieces
- 2 tablespoons Cajun seasoning
- 2 tablespoons butter
- 3 bell peppers * cut into bite size pieces
- 8 ounces tomato sauce
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 350°F.
- Cut the spaghetti squash in halve lengthwise and scoop out the seeds. Place on a baking sheet.
- Drizzle on 1 tablespoon of the olive oil and season with salt and pepper.
- Roast for 45-60 minutes or until tender and the inside can easily be scraped into strands with a fork.
- While the squash is roasting, toss chicken with the Cajun seasoning.
- Melt 1 tablespoon of butter in a large skillet over medium high heat, then add the seasoned chicken.
- Cook for 5-7 minutes or until no longer pink in the center. Remove to a plate.
- Add the remaining tablespoon of olive oil and the chopped peppers to the hot skillet.
- Cook for 5-7 minutes or until the pepper are blistered and soft.
- Stir the chicken back in along with the tomato sauce, heavy whipping cream, the remaining 1 tablespoon of butter, and the Parmesan cheese.
- Serve over spaghetti squash.
- Garnish with minced fresh parsley or cilantro, if desired.
Notes
Tips and Techniques
- If you’re short on time, you can either prepare the spaghetti squash ahead of time or microwave it instead of roasting it. To microwave, pierce several holes into the center of the squash. Microwave in 5 minute increments until the squash is tender and the skin is easily pierced with a fork. Allow to cool some before cutting it open to remove the seeds and shred it.
- You can use any combination of red, orange, yellow, green, or even poblano peppers. I use red, orange, and yellow simply because I don’t care for green peppers. Mix it up if you like!
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
kim says
Loved this recipe! It had so much flavor and was really easy too. I’ll definitely be making again!
Jacqueline says
I’m in love with this Cajun chicken dish. It’s full of flavour, colourful and creamy! I served it with rice! It was a big success!
Neli Howard says
Oh 5 stars! Great post! This looks and sounds delicious! Thanks for sharing such a great informative post. It’s really helpful and amazing so keep it up! All the best.
Tammy says
Healthy yet hearty – that’s how I would describe this meal! Looks so delicious and flavorful and it’s a dish you can really feel good about eating. Sounds delish!