Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce
A rich, comforting pasta loaded with tender Cajun-spiced chicken, silky garlic cream sauce, and plenty of melty mozzarella. Bold flavor, ultra-creamy texture, and family-favorite vibes!
Ingredients
For the Pasta & Chicken
1 pound (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
2 tablespoons Cajun seasoning (adjust to taste)
1 teaspoon smoked paprika (optional but recommended)
½ teaspoon black pepper
½ teaspoon salt (adjust later)
1 pound (450 g) spaghetti
For the Garlic Mozzarella Cream Sauce
4 tablespoons butter
1 small onion, finely chopped
1 red bell pepper, diced
4 cloves garlic, minced
1 cup chicken broth
3 cups whole milk
8 ounces (225 g) cream cheese, softened and cubed
2 cups shredded mozzarella cheese, divided
½ cup freshly grated Parmesan cheese
½ teaspoon red pepper flakes (optional, for heat)
For Garnish
Fresh parsley, finely chopped
Extra Parmesan cheese (optional)
Instructions
1. Cook the Spaghetti
Bring a large pot of salted water to a rolling boil.
Add spaghetti and cook according to package directions until al dente.
Reserve ½ cup pasta water, then drain and set pasta aside.
2. Season & Cook the Chicken
In a bowl, toss chicken pieces with Cajun seasoning, paprika, salt, and pepper.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add chicken in a single layer and cook 4–6 minutes, stirring occasionally, until golden brown and fully cooked.
Remove chicken from skillet and set aside.
3. Build the Flavor Base
In the same skillet, reduce heat to medium and melt butter.
Add chopped onion and red bell pepper. Cook 3–4 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant (do not brown).
4. Make the Creamy Garlic Sauce
Slowly pour in chicken broth, scraping up any browned bits from the pan.
Add milk and bring to a gentle simmer.
Whisk in cream cheese until fully melted and smooth.
Stir in 1½ cups mozzarella and Parmesan cheese until the sauce becomes thick and creamy.
Taste and adjust seasoning with salt, pepper, or more Cajun spice if needed.
5. Combine Everything
Return cooked chicken to the skillet and stir to coat in the sauce.
Add cooked spaghetti and gently toss until fully combined.
If the sauce is too thick, add reserved pasta water a little at a time.
6. Melt the Cheese
Sprinkle remaining ½ cup mozzarella evenly over the top.
Cover skillet and cook on low heat for 3–5 minutes until cheese melts.
Turn off heat and let rest 2 minutes for best texture.
Garnish & Serve
Sprinkle with fresh parsley and extra Parmesan.
Serve hot with garlic bread or a crisp green salad.
Pro Tips
Swap spaghetti for penne or fettuccine if desired
Add sautéed mushrooms or spinach for extra veggies
Use half-and-half for an even richer sauce
Great for leftovers—reheat gently with a splash of milk
