Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce
A comforting and flavorful pasta dish featuring tender chicken and a luscious garlic mozzarella sauce with a kick of Cajun seasoning.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Use fresh chicken for best flavor.
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning Adjust the quantity based on heat preference.
- 1 teaspoon smoked paprika
- 1 pound spaghetti
- 4 tablespoons butter (unsalted, room temperature) Bring to room temperature for easy blending.
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk Low-fat can be used for a lighter version.
- 1 cup chicken broth Homemade or store-bought.
- 8 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese, divided Fresh mozzarella for luxurious texture.
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: Red pepper flakes for extra heat
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package directions until al dente (usually about 8-10 minutes). Drain, but preserve about 1/2 cup of pasta water.
- Season the chicken pieces generously with Cajun seasoning and smoked paprika.
Cooking
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and sauté for 6–8 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle in flour and whisk continuously for 1–2 minutes to form a smooth roux.
- Gradually whisk in milk and chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
- Add cream cheese and 1 cup mozzarella, stirring until melted and smooth. Use reserved pasta water if the sauce is too thick.
- Stir in grated Parmesan cheese and season to taste. Return cooked chicken to sauce and simmer for 2-3 minutes.
- Toss in the cooked spaghetti, coating it in the sauce.
- Sprinkle remaining mozzarella on top, cover, and let sit off heat for 2–3 minutes until cheese melts.
Serving
- Serve hot, garnished with fresh parsley or extra Parmesan.
Notes
The dish can be stored in the fridge for up to 3 days. Reheat gently with a splash of milk if needed. Customize with additional vegetables or different proteins if desired.