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.
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.