Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce

Creamy Cajun Chicken Spaghetti   a rich, garlicky mozzarella sauce tossed with tender Cajun-spiced chicken and spaghetti. Weeknight-ready, crowd-pleasing, and easy to customize.

Why you’ll fall in love with this recipe

Because it hits everything you want in one pan: spicy-soulful Cajun heat, a silky garlic-mozzarella cream sauce, and long, comforting strands of spaghetti that soak up every bit of flavor. It’s bold but balanced — exciting for dinner, cozy enough to become a favorite.

Tools you’ll need

• Large pot for boiling pasta

• Large heavy skillet or sauté pan (12-inch recommended)

• Measuring cups and spoons

• Wooden spoon or heatproof spatula

• Knife and cutting board

• Grater (for Parmesan)

• Colander or strainer

• Tongs (for tossing pasta)

• Optional: kitchen thermometer (chicken to 165°F / 74°C)

Ingredients (serves 6)

• 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 tablespoons olive oil

• 1 pound (450 g) spaghetti

• 4 tablespoons (56 g) unsalted butter

• 3 cups (720 ml) whole milk

• 1 cup (240 ml) low-sodium chicken broth

• 8 ounces (226 g) cream cheese, softened

• 2 cups (≈226 g) shredded mozzarella cheese, divided

• 1/2 cup (≈50–60 g) grated Parmesan cheese

• 3–4 garlic cloves, minced (for the garlic mozzarella sauce)

• 2 teaspoons Cajun seasoning (store-bought) — or use the quick mix below

• Salt and freshly ground black pepper, to taste

• Optional garnish: chopped fresh parsley or chives

Quick homemade Cajun seasoning (if you don’t have it):

• 1 tsp paprika, 1/2 tsp smoked paprika (optional), 1/4–1/2 tsp cayenne (adjust), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper — mix and use 2 tsp.

Preparation & timing

• Preparation time: 15 minutes (cutting, measuring)

• Cooking time: 25–30 minutes

• Total time: 40–45 minutes

Step-by-step instructions

1. Prep and pasta

1. Fill a large pot with water, add a generous pinch of salt, and bring to a boil.

2. Cook the spaghetti according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain and set pasta aside.

2. Season the chicken

1. In a bowl, toss the bite-sized chicken pieces with 2 teaspoons Cajun seasoning and a pinch of salt and pepper. Let rest 2 minutes so the spices cling.

3. Sear the chicken

1. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat.

2. Add the chicken in a single layer (work in batches if needed). Sear until golden and cooked through, about 4–6 minutes, flipping once. (Internal temp 165°F / 74°C if using a thermometer.)

3. Remove chicken to a plate and set aside. Leave any fond (browned bits) in the pan — they add flavor.

4. Build the garlic-mozzarella sauce

1. Reduce heat to medium and add 4 tablespoons butter to the same skillet. When melted, add the minced garlic and sauté briefly until fragrant (20–30 seconds) — don’t let it burn.

2. Pour in 1 cup chicken broth and scrape the bottom of the pan to lift the fond. Let it bubble 1–2 minutes.

3. Stir in 3 cups whole milk and bring to a gentle simmer (do not boil vigorously).

4. Lower heat to medium-low and add the softened cream cheese in chunks, stirring until smooth and incorporated.

5. Gradually stir in 1½ cups of the shredded mozzarella and the Parmesan until the sauce is glossy and slightly thickened. If the sauce seems too thick, whisk in reserved pasta water a few tablespoons at a time to reach desired consistency. Season with salt and pepper to taste. (Tip: mozzarella melts smoothly when added gradually and off high heat.)

5. Combine everything

1. Return the seared chicken (and any juices) to the skillet and stir to coat in the sauce.

2. Add the drained spaghetti and toss with tongs until evenly coated. If sauce is too tight, add more reserved pasta water 2–3 tbsp at a time.

3. Sprinkle remaining 1/2 cup shredded mozzarella on top, cover for 1–2 minutes off the heat to melt that final layer, then uncover and give a final toss. Garnish with parsley or chives.

6. Serve

1. Plate hot, finishing with an extra pinch of black pepper and a light dusting of Parmesan if you like. Enjoy immediately.

Tips to guarantee success

• Keep the sauce gentle. High heat can separate dairy. Always simmer gently and add cheeses off very high heat.

• Use whole milk (not skim). It gives body without needing heavy cream. If you want richer sauce, swap 1 cup milk for heavy cream.

• Softened cream cheese is key. Warm it slightly or leave at room temp so it melts smoothly (no lumps).

• Reserve pasta water. The starchy water is essential for adjusting consistency and helping the sauce cling to noodles.

• Don’t overcook pasta. Aim for al dente — it will absorb sauce and stay pleasing.

• Layer cheese gradually. Add shredded mozzarella in stages to avoid stringy clumps; stirring frequently helps create a creamy texture.

• Control heat for spice. Adjust cayenne in the Cajun mix to your tolerance — start small and increase.

Variations & additions

• Vegetarian: Replace chicken with crispy roasted mushrooms or smoked tofu; use vegetable broth.

• Creamier / richer: Swap 1 cup milk for heavy cream.

• Lighter: Use half-and-half or 2% milk, and reduce butter to 2 tbsp; use part-skim mozzarella.

• Extra veg: Stir in sautéed bell peppers, onions, or spinach for color and freshness (add onions with the garlic).

• Smokier heat: Add smoked paprika and a touch of chipotle in adobo.

• One-pot version: Brown chicken first, remove, then cook broken spaghetti in broth + milk until al dente; finish with cheeses (watch liquid ratio).

Storage & reheating

• Refrigerator: Store in an airtight container for up to 3–4 days.

• Freezer: Not ideal because dairy can change texture, but you can freeze portioned chicken (without pasta) for up to 2 months.

• Reheating (best method): Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water and stirring until saucy and warmed through. Microwave works in a pinch — cover, heat in 30-second bursts, stirring between intervals and add a little milk to restore creaminess.

• Tip: If sauce looks grainy after chilling, a quick whisk over low heat with a tablespoon of milk will usually smooth it out.

Approximate nutrition (per serving — 6 servings, estimates)

Values are approximate and rounded.

• Calories: ~840 kcal

• Protein: ~51 g

• Fat: ~45 g

• Carbohydrates: ~64 g

• Fiber: ~3 g

• Sodium: variable (depends on salt and broth)

(Calculated from the listed ingredients — actual values depend on brands and exact measures.)

Frequently Asked Questions (FAQ)

Q — Can I use pasta other than spaghetti?
A — Yes. Fettuccine, linguine, or penne all work well. Short pasta will hold sauce differently; adjust pasta water as needed.

Q — My sauce became stringy — how do I fix it?
A — Lower the heat immediately and whisk in a small splash of milk. Adding cheeses gradually and avoiding high heat prevents stringiness.

Q — Can I prep this ahead?
A — You can cook the chicken and make the sauce up to a day ahead. Reheat gently and toss with freshly cooked pasta for the best texture.

Q — Is this spicy?
A — It has a warm Cajun kick. Reduce cayenne or Cajun seasoning if you prefer mild. Add extra for more heat.

Q — Can I make this dairy-free?
A — It’s challenging because the sauce relies on cheese for texture. Use dairy-free cream cheese and mozzarella alternatives, and thicken with a small roux or blended silken tofu, but the result will differ.

Q — Why use both cream cheese and mozzarella?
A — Cream cheese adds silky body and tang, while mozzarella provides that melty stretch and comforting cheese flavor. Parmesan adds savory depth.

This recipe is designed to be confident and forgiving — the bold Cajun seasoning sparks energy, the garlic-mozzarella sauce calms things down with creamy comfort, and the spaghetti ties everything together. Try it once, and you’ll understand why this becomes a go-to for spirited weeknight dinners and happy, hungry guests.