Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce

Introduction

The kitchen smelled like butter and garlic, and the skillet sang as the beef hit the hot pan. Right away I knew dinner would be a win. This Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce is one of those meals that warms the house and fills lunchboxes the next day. This always takes me back to Sunday dinners. If you like hearty weeknight meals, you might also enjoy a twist on my favorite ground beef Philly cheesesteaks for another weeknight win.

Why You’ll Love This

• Fast: on the table in about 30–35 minutes.
• Rich, creamy sauce that clings to every strand.
• Budget-friendly: ground beef feeds a crowd.
• Kid-friendly, yet ready to spice up with red pepper flakes.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Total time: 30–35 minutes
• Skill level: Easy
• Taste: savory, cheesy, slightly spicy

You’ll feel confident making this. It’s forgiving and fast.

Ingredients You’ll Need

• 1 1/2 lbs ground beef
• 1–1 1/2 tsp Cajun seasoning
• Salt & black pepper, to taste
• 12 oz spaghetti
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 oz cream cheese, softened
• 3/4 cup shredded cheddar
• 1/2 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup reserved pasta water (to adjust sauce consistency)
• Fresh parsley (for garnish)
• Extra Parmesan (for garnish)
• A light sprinkle of Cajun seasoning (for garnish)

Chef notes:

• Fresh garlic = bigger flavor
• Use unsalted butter to control salt
• Warm cream cheese first for easier melting

How to Make It

1. First, boil a large pot of salted water. Then cook the spaghetti until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, drain, and set aside.
2. Meanwhile, heat a large skillet over medium-high. Add the ground beef and brown it, breaking it into bits. Season with 1–1 1/2 tsp Cajun seasoning, salt, and pepper. Drain excess fat if it pools. You want browned edges and a light sizzle.
3. Next, lower the heat to medium. In the same skillet, melt 2 tbsp butter. Add minced garlic and sauté about 30 seconds until fragrant—don’t let it burn.
4. Then pour in 1 cup heavy cream and 1/2 cup chicken broth. Stir to combine, and let the mixture shimmer at the edges.
5. Whisk in 2 oz softened cream cheese until smooth. Once it blends, add cheddar, mozzarella, and 1/2 cup grated Parmesan. Stir constantly until the sauce becomes velvety and coats your spoon. If you like heat, sprinkle in red pepper flakes.
6. Now, add the cooked spaghetti to the skillet and toss to coat. Fold the browned beef back in. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until it reaches a glossy, clingy consistency. Taste, and adjust salt, pepper, or Cajun seasoning.
7. Finally, plate immediately. Garnish with chopped parsley, extra Parmesan, and a light sprinkle of Cajun seasoning for a final aroma burst.

Kitchen Tips (From My Kitchen)

1. Time-saver: While pasta cooks, brown the beef to cut total time.
2. Common mistake + fix: If sauce breaks, remove from heat and whisk in a splash of warm pasta water slowly.
3. Simple variation: Swap smoked paprika for extra smokiness, or stir in chopped spinach for color.

(Also, if you like quick savory breakfasts, try my simple garlicky scrambled eggs for mornings.)

Serving Ideas

• Weeknight family dinner: Serve with a simple green salad and crusty bread.
• Casual dinner party: Add roasted vegetables and let guests spoon seconds.
• Cozy weekend supper: Pair with garlic bread and a cold glass of iced tea.
• Brunch-ish idea: Top baked eggs over leftovers for a hearty morning.
• Sweet side: A slice of blueberry cream cheese bread (version 2) makes an unexpected but delightful counterpoint.

Garnish suggestions: extra grated Parmesan, chopped parsley, and a final pinch of Cajun seasoning.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portions up to 2 months (thaw overnight in fridge).
• Reheat: Warm gently in a skillet with a splash of milk or pasta water to loosen the sauce.

Leftover idea: Turn it into a pasta bake—top with extra mozzarella and broil until golden.

Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce

This Creamy Cajun Beef Spaghetti is a comforting, cheesy dish that combines rich flavors and can be made quickly and easily in one skillet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Cajun

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs ground beef
• 1 tsp Cajun seasoning Can use up to 1 1/2 tsp
• to taste Salt & black pepper
• 12 oz spaghetti
• 2 tbsp butter Recommended to use unsalted
• 3 cloves garlic, minced Fresh garlic for bigger flavor
• 1 cup heavy cream Can substitute with half-and-half and butter
• 1/2 cup chicken broth
• 2 oz cream cheese, softened Warm for easier melting
• 3/4 cup shredded cheddar
• 1/2 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 1/2 tsp red pepper flakes Optional for added heat
• 1/2 cup reserved pasta water To adjust sauce consistency
• Fresh parsley, for garnish
• Extra Parmesan, for garnish
• A light sprinkle of Cajun seasoning, for garnish

Method

 

Preparation

1. Boil a large pot of salted water. Cook spaghetti until al dente (about 8-10 minutes), reserving 1/2 cup pasta water, then drain and set aside.

Cooking

1. Heat a large skillet over medium-high heat. Add ground beef and brown, breaking it into bits. Season with Cajun seasoning, salt, and pepper. Drain excess fat.
2. Lower heat to medium. In the same skillet, melt butter. Add minced garlic and sauté until fragrant, about 30 seconds. Do not burn.
3. Pour in heavy cream and chicken broth. Stir and let shimmer at edges.
4. Whisk in softened cream cheese until smooth, then add cheddar, mozzarella, and Parmesan. Stir until sauce is velvety.
5. Add cooked spaghetti to skillet and toss to coat. Fold in browned beef. Adjust thickness with reserved pasta water as needed.
6. Taste and adjust seasoning with salt, pepper, or Cajun seasoning.
7. Plate immediately and garnish with chopped parsley, extra Parmesan, and a sprinkle of Cajun seasoning.

Notes

For best texture, make the sauce and beef ahead and toss with pasta just before serving. Store leftovers in an airtight container for 3-4 days or freeze portions for up to 2 months.

FAQs

Q: Can I make this ahead?
A: Yes. Make the sauce and beef, then toss with pasta just before serving for the best texture.

Q: What can I substitute for heavy cream?
A: Use half-and-half plus a tablespoon of butter, but expect a slightly lighter sauce.

Q: How do I know it’s done?
A: The sauce should cling to the pasta and look glossy. Beef should be browned with no pink.

Q: Can I freeze Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce?
A: You can freeze it, though the texture softens; reheat slowly with added pasta water to revive creaminess.

Final Thoughts

I love how the spices and three cheeses come together in one pan. So, warm your favorite skillet, follow the simple steps, and tweak the heat to your liking. Give it a try and make it your own; you’ll find this recipe becomes a weeknight favorite. Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce

Conclusion

For a lighter take on the sauce, see this Cajun Sauce Recipe – Little Broken. Also, if you like one-pot pasta methods, this One-Pot Creamy Cajun Pasta Recipe – The Kitchn has useful technique tips.