Cajun Beef Spaghetti in Creamy Three-Cheese Parmesan Sauce: A Bold and Comforting Pasta Dish

A bold, creamy pasta that marries zesty Cajun flavors with a rich three-cheese Parmesan sauce — hearty enough for weeknight comfort yet special enough for company. This Cajun Beef Spaghetti in Creamy Three‑Cheese Parmesan Sauce layers smoky paprika, garlic, and melty cheeses over tender ground beef and al dente spaghetti; it’s fast to pull together and wildly satisfying. If you like one‑pan, comforting beef dishes, you might also enjoy this take on a popular stir-fry: Chinese Beef and Broccoli One-Pan Take-Out.

Why make this recipe
If you’re tired of the same old spaghetti marinara, this recipe gives you:

• Bold, Southern spice without sacrificing creamy comfort.
• A one-skillet sauce that transforms inexpensive ground beef into something decadent.
• Quick prep and a family-friendly finish that still feels gourmet.

Step-by-Step Guide to Making Cajun Beef Spaghetti in Creamy Three-Cheese Parmesan Sauce

Ingredients

• 1 pound spaghetti
• 1 pound ground beef
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup chicken or beef broth
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley for garnish

Directions

1. Bring a large pot of salted water to a boil over high heat. Cook the spaghetti until al dente according to package instructions (usually 8–10 minutes). Drain and set aside, reserving a small cup of pasta water in case you want to loosen the sauce later.
2. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground beef along with 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, and a pinch of salt and black pepper. Cook, breaking the meat up with a spatula, until browned and mostly cooked through (about 6–8 minutes). Remove the beef from the skillet and set aside, leaving any rendered fat in the pan.
3. Return the skillet to medium heat and add the diced onion. Sauté until softened and translucent, about 4–5 minutes, scraping the browned bits from the bottom of the pan for extra flavor.
4. Add the minced garlic and 1/2 teaspoon red pepper flakes (if using) and cook for 30–60 seconds until fragrant, taking care not to burn the garlic.
5. Pour in 1/2 cup chicken or beef broth, scraping up any fond from the skillet, then add 1 cup heavy cream. Bring the mixture to a gentle simmer and let it reduce slightly for 2–3 minutes so it thickens and concentrates flavor.
6. Reduce the heat to low and stir in 1/2 cup softened cream cheese until it melts into the sauce and becomes smooth.
7. Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan, stirring continuously until the cheeses melt into a glossy, cohesive sauce. Taste and adjust seasoning with salt and black pepper.
8. Return the cooked beef to the skillet and stir to combine, coating the meat in the cheese sauce. If the sauce seems too thick, add a splash of reserved pasta water or a little extra broth to reach your desired consistency.
9. Add the cooked spaghetti to the skillet and toss thoroughly until every strand is coated in the creamy three-cheese Parmesan sauce and the beef is evenly distributed.
10. Plate immediately, garnish with chopped fresh parsley and extra grated Parmesan, and serve hot.

How the ingredients work together (quick notes)

• The Cajun seasoning and smoked paprika bring warmth and depth; adjusted together they define the dish’s signature profile.
• Cream cheese acts as an emulsifier to make the sauce silky, while mozzarella provides stretch and Parmesan brings salty, nutty tang.
• A small splash of reserved pasta water can rescue a sauce that’s become stodgy, restoring silkiness without thinning flavor.

Best Way to Store Cajun Beef Spaghetti in Creamy Three-Cheese Parmesan Sauce

• Refrigeration: Store in an airtight container for up to 3–4 days at 40°F (4°C).
• Freezing: Freeze in a shallow, airtight container for up to 2 months at 0°F (−18°C). Thaw overnight in the refrigerator before reheating.
• Reheating: Rewarm gently over low heat on the stovetop, adding a splash of milk, broth, or reserved pasta water to revive the sauce; alternatively, microwave in short bursts, stirring in between, until heated through.

Serving Suggestions for Cajun Beef Spaghetti in Creamy Three-Cheese Parmesan Sauce

• Keep it simple: Serve with a crisp green salad tossed with lemon vinaigrette to cut through the richness.
• Family-style comfort: Offer crusty garlic bread to sop up every last bit of sauce — a classic pairing that kids and adults will love.
• Add texture: Toss a handful of toasted pine nuts or crushed roasted breadcrumbs over the plated pasta for crunch.
• Wine pairing: Choose a medium-bodied red like Zinfandel or a fuller white like oaked Chardonnay to stand up to the cream and spice.

Tips to make Cajun Beef Spaghetti in Creamy Three-Cheese Parmesan Sauce
Q: How do I keep the sauce smooth and non-grainy?
A: Melt the cream cheese and mozzarella slowly over low heat and stir constantly. Fast, high heat can cause the cheese to separate and become grainy; patience yields a glossy finish.

Q: Can I make this less spicy?
A: Reduce or omit the red pepper flakes and use a milder Cajun seasoning, or cut the Cajun seasoning to half and add more smoked paprika for smokiness without the heat.

Q: How can I prevent the beef from drying out?
A: Brown the beef quickly over medium-high heat to seal juices, but finish cooking it in the sauce so it reabsorbs moisture and flavor. Removing excess fat before adding the sauce keeps the dish from becoming greasy.

Variations

• Swap the beef: For a lighter alternative, substitute ground turkey or chicken; increase the Cajun seasoning slightly to keep the flavor profile bold. (Paragraph format)
• Make it vegetarian: Replace the ground beef with sautéed mushrooms and crumbled firm tofu or tempeh; add an extra splash of broth and a tablespoon of soy sauce to deepen umami. (Bullet format)
• Comparison-style note: Ground beef gives a hearty, classic texture and pairs superbly with the cream. Ground turkey or chicken lightens the dish calories-wise but benefits from an extra pinch of seasoning; mushrooms add a meaty mouthfeel and a pleasant earthiness for vegetarian plates.

Common questions people ask (FAQs)

Q: Can I use a different pasta shape?
A: Yes. Short pastas like penne, rigatoni, or fusilli work great because they capture the sauce in their crevices — ideal if you prefer forks over twirling.

Q: How long does the sauce take to thicken?
A: Simmering the cream and broth together for 2–4 minutes usually produces a noticeable thickening. Incorporating the cream cheese and cheeses while the mixture is on low heat will finish the thickening process.

Q: What’s the best way to reheat leftovers without losing creaminess?
A: Gently reheat in a skillet over low heat with a splash of broth or milk, stirring often. High heat makes dairy separate, so low and slow is key.

Q: Is Cajun seasoning the same as blackening seasoning?
A: Not exactly. Cajun seasoning tends to be simpler (paprika, garlic powder, onion powder, cayenne, oregano) while blackening blends often include more pepper and can be coarser. Both will work — just adjust intensity to your taste.

Q: Can I prepare components ahead of time?
A: Yes — brown the seasoned beef and refrigerate for up to 2 days. Cook the pasta to al dente and toss lightly with oil; store separately. When ready, warm the beef and quickly finish the sauce, then combine with reheated pasta for fast service.

Notes on scaling and meal planning

• To feed a crowd, double the recipe and consider cooking pasta in two pots to save time. Use a very large skillet or transfer sauce to a shallow roasting pan to mix with the pasta before serving.
• For meal prep, portion into individual containers and include a small cup of grated Parmesan to sprinkle on just before eating to freshen the flavor.
• If you’re batch-freezing, divide into single-meal portions to thaw and reheat evenly.

Troubleshooting quick reference

• Sauce too thin: Simmer a little longer on low heat; add an extra tablespoon of cream cheese or a sprinkle of Parmesan to thicken.
• Sauce too thick: Stir in reserved pasta water slowly until you reach desired consistency.
• Too salty: Add unsalted cream or a small peeled potato simmered briefly, then removed (the potato can absorb some excess salt), or dilute with more cream/broth and adjust spices.

Final plating suggestions

• Twirl a portion of spaghetti into a tidy mound with tongs and spoon the beef and sauce over the top; finish with parsley and a dusting of grated Parmesan for an elegant presentation.
• For a rustic family-style look, serve the pasta in a wide, shallow bowl with an extra bowl of red pepper flakes and chopped parsley at the table so guests can customize heat and color.

Conclusion

If you want another take on spicy, creamy pasta for inspiration, try this easy Cajun pasta recipe that highlights similar flavor combinations. For a deeper dive into building a balanced Cajun cream sauce, this Cajun sauce recipe offers techniques and ingredient swaps to refine the base used in this dish.

Cajun Beef Spaghetti in Creamy Three-Cheese Parmesan Sauce

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A bold and creamy pasta dish combining zesty Cajun flavors with a rich three-cheese Parmesan sauce, perfect for both weeknight comfort and special occasions.

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Ingredients

Scale 1x2x3x

• 1 pound spaghetti
• 1 pound ground beef
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup chicken or beef broth
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley for garnish

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Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions (8–10 minutes). Drain and set aside.
2. In a large skillet over medium-high heat, heat the olive oil. Add the ground beef, Cajun seasoning, smoked paprika, salt, and pepper. Cook until browned (about 6–8 minutes) and then set aside.
3. Add the diced onion to the skillet and sauté until softened (about 4–5 minutes).
4. Add minced garlic and red pepper flakes, cooking until fragrant (30–60 seconds).
5. Pour in chicken or beef broth and heavy cream, bringing to a gentle simmer for 2–3 minutes.
6. Reduce heat to low and stir in softened cream cheese until smooth.
7. Add mozzarella and Parmesan cheeses, stirring until melted and combined. Adjust seasoning with salt and pepper.
8. Return the cooked beef to the skillet and combine with the cheese sauce. If the sauce is too thick, add reserved pasta water or extra broth.
9. Toss the spaghetti in the sauce until coated.
10. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

Notes

For a slightly lighter dish, substitute ground turkey or chicken for the beef. Adjust the Cajun seasoning as preferred.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Cajun

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 3g
• Sodium: 800mg
• Fat: 35g
• Saturated Fat: 17g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg

Keywords: Cajun, Beef, Spaghetti, Pasta, Cheese