Creamy Cajun Beef Spaghetti with Three-Cheese Parmesan Sauce

WANT TO SAVE THIS RECIPE?

This bold and indulgent dish blends the comfort of spaghetti with the rich, spicy layers of Cajun flavor and a silky, three-cheese Parmesan sauce. Imagine twirling your fork into a mound of tender pasta, topped with seasoned ground beef and smothered in melted cheese, all sizzling in a cast iron skillet. It’s the kind of dinner that draws people to the kitchen before it even hits the table.

Whether you’re looking to impress guests or simply treat yourself to a cozy night in, this skillet-style pasta is your ticket to comfort food bliss. It’s hearty, deeply savory, and balanced by just the right kick from Cajun seasoning. Each bite delivers creaminess from the cheese blend, a meaty punch from the beef, and just enough heat to keep you coming back.

---

Preparation Phase & Tools to Use

To bring out the full potential of this dish, the right tools make all the difference:

• Cast Iron Skillet: Not only does it hold heat evenly, but it also helps develop a caramelized crust on the cheese and meat sauce.
• Large Saucepan: Ideal for boiling your pasta to al dente perfection.
• Wooden Spoon or Silicone Spatula: For stirring the cheese sauce and beef mixture without damaging your cookware.
• Box Grater: Freshly grated cheese melts better and offers more flavor than pre-shredded.
• Colander: For draining the spaghetti properly without losing texture.

These tools help keep prep efficient and ensure the final result has all the flavor and texture this dish deserves.

---

Ingredients for the Creamy Cajun Beef Spaghetti with Three-Cheese Parmesan Sauce

• Spaghetti: A hearty base that soaks up all the creamy, cheesy, and spicy goodness.
• Ground Beef: Provides the savory, meaty core of the dish.
• Yellow Onion: Adds sweetness and depth of flavor to the meat mixture.
• Garlic: Boosts aromatic intensity and pairs beautifully with the Cajun seasoning.
• Cajun Seasoning: The star of the flavor profile, lending spice, warmth, and zest.
• Heavy Cream: Forms the base of the rich, velvety cheese sauce.
• Cream Cheese: Thickens the sauce and brings a tangy smoothness.
• Shredded Cheddar Cheese: Offers bold flavor and gooey melt.
• Parmesan Cheese: Adds sharpness and depth to the sauce.
• Mozzarella Cheese: Delivers that classic stretchy, melty texture.
• Salt and Black Pepper: Essential for seasoning throughout the cooking.
• Fresh Parsley: Optional, but perfect for a pop of color and freshness.

---

How To Make the Creamy Cajun Beef Spaghetti with Three-Cheese Parmesan Sauce

Step 1: Boil the Spaghetti

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.

Step 2: Cook the Beef Mixture

In a hot cast iron skillet, brown the ground beef over medium-high heat. Add chopped onion and minced garlic, cooking until the onion is translucent. Stir in Cajun seasoning and continue to cook for another 1-2 minutes.

Step 3: Prepare the Cheese Sauce

Reduce heat to medium. Pour in heavy cream and stir in the cream cheese until melted. Gradually add shredded cheddar, Parmesan, and mozzarella, stirring constantly until you have a smooth, thick sauce. Season with salt and black pepper to taste.

Step 4: Combine and Layer

Add the cooked spaghetti to the skillet and toss until fully coated in the cheese sauce. Spread the beef mixture evenly over the top, then sprinkle a little extra cheese on top for that golden crust.

Step 5: Broil and Finish

Place the skillet under a broiler for 3-5 minutes until the top is bubbly and slightly crisp. Garnish with fresh parsley before serving.

---

Serving and Storing This Cheesy Cajun Spaghetti

Serve this dish straight from the skillet while the cheese is still bubbling and golden. Pair it with crusty garlic bread and a fresh green salad to balance the richness. A sprinkle of extra Parmesan or red pepper flakes never hurts if you want more punch.

To store leftovers, let the dish cool completely and transfer it to an airtight container. It will keep in the fridge for up to 4 days. Reheat in the oven or on the stove over low heat with a splash of cream to keep the sauce silky.

---

Frequently Asked Questions

How spicy is this dish?

The spice level is moderate, thanks to the Cajun seasoning. If you’re sensitive to heat, use less seasoning or add extra cream to mellow it out.

Can I use another type of pasta?

Absolutely! Penne, rotini, or fettuccine work great. Just be sure to cook it al dente so it doesn’t become mushy.

Is it okay to substitute the meat?

Yes! Ground turkey, chicken, or even plant-based crumbles are great alternatives to beef.

Can I make this ahead of time?

You can prep the cheese sauce and meat mixture in advance, store them separately, then assemble and broil just before serving.

What cheeses can I use if I don’t have all three listed?

You can get creative. Try pepper jack for spice, gouda for extra melt, or provolone for a mellow finish. Just aim for a good blend of creamy and sharp.

Is this dish freezer-friendly?

It’s best eaten fresh, but it can be frozen. Let it cool, wrap tightly, and freeze up to 2 months. Reheat in the oven, adding a splash of cream before baking.

---

Want More Pasta Ideas with a Twist?

If you love this Creamy Cajun Beef Spaghetti, you’ll probably enjoy these other comforting favorites:

• Million Dollar Ravioli Casserole for an ultra-rich pasta bake.
• One-Skillet Spicy Garlic Butter Parmesan Steak Pasta with a savory-meets-spicy punch.
• Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for a mellow and creamy chicken option.
• Sweet Spicy Garlic Honey BBQ Chicken Pasta if you’re in the mood for sweet-heat flair.
• One-Pot Chicken Parmesan Mac & Cheese for a nostalgic twist on mac night.

---

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you keep it classic or spice it up even more? Did you swap out the cheeses?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

---

Print

WANT TO SAVE THIS RECIPE?