Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce

This creamy, comforting pasta brings bold Cajun seasoning together with a silky garlic-mozzarella sauce and tender bite-sized chicken. Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce is a weeknight winner when you want something cozy but with a little kick — ready in about 30–40 minutes and guaranteed to satisfy both pasta lovers and spice seekers. If you enjoy making rich, crowd-pleasing sauces from scratch, you might also like this barbecue sauce made from jelly for another simple sauce project.

Why you’ll love this dish

This recipe balances creamy, cheesy comfort with bright Cajun spices. The smoky paprika and Cajun seasoning give the chicken a warm, slightly spicy profile, while the cream cheese–based garlic mozzarella sauce coats every strand of spaghetti for an indulgent finish. It’s quick enough for weeknights, forgiving for novice cooks, and flexible—easy to scale up for guests or tone down for kids.

“We made this for dinner and everyone went back for seconds — the sauce was luxuriously creamy and had just the right amount of heat.” — a dinner-tested thumbs-up

Reasons to try it:

• Fast: ready in under an hour from start to finish.
• Family-friendly: kids usually love the cheesy sauce; adults get the Cajun zip.
• Budget-smart: pantry-friendly ingredients and a one-skillet sauce.
• Versatile: easily swapped proteins or turned into a casserole for make-ahead meals.

Step-by-step overview

Before you start: you’ll cook the spaghetti separately, brown seasoned chicken, build a roux-based garlic sauce with milk and broth, melt in cream cheese and mozzarella, then combine everything and finish with extra melted mozzarella on top. The two main actions to manage are timing the pasta so it’s al dente and keeping the sauce lump-free while whisking in the milk.

What to expect at a glance:

• 10 minutes prep (cut chicken, mince garlic)
• 10–12 minutes to cook spaghetti
• 15–20 minutes to brown chicken and build the sauce
• 2–3 minutes final simmer to marry flavors

What you’ll need

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning (adjust to taste)
• 1 teaspoon smoked paprika
• 1 pound spaghetti
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk (see substitutions below)
• 1 cup chicken broth
• 8 ounces cream cheese, softened
• 2 cups shredded mozzarella cheese, divided (1 cup for sauce, 1 cup for topping)
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Optional: Red pepper flakes for extra heat
  Notes and substitutions:
• For a lighter sauce, use 2% milk plus an extra ounce of cream cheese, though whole milk yields the creamiest texture.
• Gluten-free? Use a 1:1 gluten-free flour for the roux and gluten-free pasta.
• Low-sodium option: use low-sodium chicken broth and adjust salt at the end.

Step-by-step instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside; reserve 1/2 cup pasta water if you like a looser sauce.
2. While the pasta cooks, season the chicken pieces with the Cajun seasoning and smoked paprika, coating evenly.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.
4. Reduce heat to medium. In the same skillet, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant — don’t let it brown.
5. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a roux; this cooks the flour and prevents a raw taste.
6. Gradually whisk in the milk and chicken broth in small additions, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer; it will thicken as it heats.
7. Add the softened cream cheese and 1 cup of mozzarella, stirring until both melt and the sauce becomes smooth. If the sauce thickens too much, whisk in reserved pasta water or a splash more milk.
8. Stir in the Parmesan cheese and season with salt, freshly ground black pepper, and red pepper flakes if using. Taste and adjust seasoning.
9. Add the cooked chicken back into the sauce and simmer for 2–3 minutes to reheat and meld flavors.
10. Add the cooked spaghetti to the skillet and toss to coat thoroughly in the sauce. If needed, toss gently with tongs to combine.
11. Sprinkle the remaining 1 cup of mozzarella over the top, cover the skillet, and let sit off heat for 2–3 minutes until the cheese melts. Garnish with fresh parsley or extra Parmesan and serve hot.

Best ways to enjoy it

Plate the pasta in shallow bowls so the creamy sauce pools around the noodles. For texture contrast, sprinkle toasted breadcrumbs or chopped roasted red peppers on top. Fresh lemon wedges on the side brighten the dish for those who want a citrus lift.

Pairings:

• Simple green salad with a vinaigrette to cut richness
• Garlic bread or crusty Italian bread to mop up the sauce
• A crisp, acidic white wine like Sauvignon Blanc or a light-bodied Pinot Noir for red wine lovers

If you’d rather turn this into a bubbly casserole—or want a make-ahead dinner idea—check out this Cajun cream cheese chicken pasta bake for a baked twist that uses many of the same flavors.

Storage and reheating tips

Refrigeration: Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: For longer storage, portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the refrigerator before reheating. Note: texture of fresh mozzarella may change slightly after freezing; stir well when reheating.
Reheating: Reheat gently on the stovetop over low-medium heat with a splash of milk or chicken broth to loosen the sauce, stirring until hot. You can also reheat covered in a 350°F (175°C) oven until warmed through. Avoid microwaving at high power without stirring to prevent uneven heating. Do not refreeze once fully thawed and reheated.

Pro chef tips

• Soften the cream cheese at room temperature for easier melting into the sauce; cold cream cheese can clump.
• Whisk the roux constantly for a smooth base; cooking the flour for 1–2 minutes removes the raw flour taste.
• Use warm milk (or let it sit at room temp for a few minutes) when adding to the roux — cold milk can cause the sauce to seize or form lumps.
• Don’t overcook the pasta; al dente ensures the spaghetti won’t go mushy when mixed with the sauce.
• If the sauce becomes too thick after adding cheeses, loosen it with reserved pasta water — the starch helps the sauce cling to the noodles.
• Taste and adjust seasoning at the end. Cajun blends vary in salt and heat, so add additional salt or red pepper flakes only after tasting.

Creative twists

• Protein swaps: Use shrimp (cook 2–3 minutes per side) or sliced smoked sausage for a flavor shift.
• Vegetarian: Skip the chicken and add roasted mushrooms, sun-dried tomatoes, and roasted bell peppers. Use vegetable broth in place of chicken broth.
• Low-carb: Serve over zucchini ribbons or spaghetti squash instead of pasta.
• Dairy-free: Replace cream cheese and mozzarella with dairy-free cream cheese and a dairy-free shredded cheese substitute; use olive oil instead of butter.
• Extra smoky heat: Add 1/2 teaspoon cayenne or a splash of smoked hot sauce for serious kick.
• Baked version: After combining chicken, sauce, and spaghetti, transfer to a baking dish, top with extra mozzarella and bake at 375°F (190°C) until bubbly and golden.

Common questions

Q: How long does this take from start to finish?
A: Expect roughly 30–40 minutes total: about 10–12 minutes to cook pasta and 15–20 minutes to brown the chicken and build the sauce.

Q: Can I use rotisserie chicken instead of cooking raw chicken?
A: Yes. Fold in roughly 2 cups shredded rotisserie chicken at the end and simmer just until heated through. Reduce initial oil usage and skip the browning step.

Q: Will the sauce thicken too much when refrigerated?
A: Yes, dairy-based sauces often firm up in the fridge. Reheat gently with a splash of milk or chicken broth while stirring to return it to a saucy consistency.

Q: Can I make this milder for kids?
A: Reduce the Cajun seasoning to 1 tablespoon and omit red pepper flakes. Add extra Parmesan or a squeeze of lemon for flavor without heat.

Q: Is it safe to freeze leftovers?
A: Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently. Cheese texture may change slightly after freezing, so stir well when reheating.

Q: Any tips for making the sauce long and smooth?
A: Whisk continuously when adding milk to the roux, and use warm milk. If lumps form, pass the sauce through a fine-mesh sieve or use an immersion blender to smooth it.

If you want more one-skillet pasta ideas or comfort-food sauces, explore similar recipes on the site linked earlier to keep your weeknight rotation interesting.

Creamy Cajun Chicken Spaghetti

This creamy and comforting pasta dish combines bold Cajun seasoning with a silky garlic-mozzarella sauce, perfect for a cozy weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American, Cajun

Servings 4 servings

Calories 650 kcal

Ingredients

  

Main Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning adjust to taste
• 1 teaspoon smoked paprika
• 1 pound spaghetti
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk see substitutions below
• 1 cup chicken broth
• 8 ounces cream cheese, softened
• 2 cups shredded mozzarella cheese, divided 1 cup for sauce, 1 cup for topping
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Optional: Red pepper flakes for extra heat

Instructions

 

Preparation

• Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water if desired.
• Season the chicken pieces with Cajun seasoning and smoked paprika, coating evenly.

Cooking

• Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.
• Reduce heat to medium. In the same skillet, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant, but do not let it brown.
• Sprinkle in the flour and whisk continuously for 1–2 minutes to form a roux.
• Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
• Add the softened cream cheese and 1 cup of mozzarella, stirring until melted and smooth. If thickened too much, whisk in reserved pasta water or more milk.
• Stir in the Parmesan cheese and season with salt, pepper, and red pepper flakes. Taste and adjust seasoning.
• Add the cooked chicken back into the sauce and simmer for 2–3 minutes to reheat.
• Add the cooked spaghetti to the skillet and toss to coat thoroughly.
• Sprinkle the remaining mozzarella on top, cover, and let sit off heat for 2–3 minutes until melted. Serve hot.

Notes

For a lighter sauce, use 2% milk plus an extra ounce of cream cheese. Gluten-free? Use gluten-free flour and pasta. Low-sodium option: use low-sodium broth and adjust salt accordingly.

Keyword Chicken Pasta, Comfort Food, Creamy Cajun Spaghetti, Quick dinner