Introduction

This Easy Creamy Cajun Chicken Spaghetti is a flavorful and comforting dish perfect for weeknight dinners. Tender chicken pieces coated in Cajun spices combine with a luscious garlic mozzarella sauce and perfectly cooked spaghetti for a satisfying meal.

A white plate holds a creamy pasta dish with three main layers. The bottom layer is a pool of smooth, light yellow cream sauce with green herbs mixed in, covering the plate's base. On top of the sauce, there is a nest of golden-yellow spaghetti noodles, coated in the sauce and sprinkled with chopped herbs, creating a slightly shiny and textured middle layer. The top layer consists of thick chunks of grilled chicken with a browned, slightly charred surface and sprinkled with fresh green herbs. There are a few cherry tomato pieces peeking out from the side of the pasta. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Cook spaghetti according to package directions in salted water until al dente. Drain and set aside.
Step 2: While pasta cooks, season chicken with Cajun seasoning and smoked paprika.
Step 3: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 6–8 minutes. Remove from skillet and set aside.
Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Step 5: Sprinkle in the flour and whisk continuously for 1–2 minutes to form a roux.
Step 6: Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
Step 7: Add cream cheese and 1 cup of mozzarella, stirring until melted and smooth.
Step 8: Stir in Parmesan cheese and season with salt, pepper, and red pepper flakes if using.
Step 9: Add cooked chicken back into the sauce and simmer for 2–3 minutes to heat through.
Step 10: Add cooked spaghetti to the skillet and toss to coat in the sauce.
Step 11: Sprinkle remaining 1 cup mozzarella on top, cover, and let sit for 2–3 minutes until cheese melts.
Step 12: Serve hot, garnished with fresh parsley or extra Parmesan if desired.

Tips & Variations

For extra spice, add more Cajun seasoning or a pinch of cayenne pepper along with red pepper flakes.
Use half-and-half instead of whole milk for a richer sauce.
Substitute chicken breasts with thighs for more flavor and juiciness.
For a gluten-free version, use gluten-free spaghetti and a gluten-free flour substitute for the roux.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk if the sauce thickens too much.

How to Serve

The image shows a close-up of a pan filled with creamy fettuccine pasta covered in rich white sauce with green herbs sprinkled evenly throughout. On top, there are two rows of grilled chicken breast slices with a golden-brown, slightly charred crust, adding texture and warmth to the dish. A pair of metal tongs is lifting a portion of the noodles from the middle, showing the creamy sauce coating each strand and the scattered bits of herbs. The dish rests on a white marbled surface with blurred background elements, focusing entirely on the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken for this recipe?

Yes, you can use pre-cooked or rotisserie chicken to save time. Just add it to the sauce in Step 9 and heat through before combining with the pasta.

What can I use if I don’t have cream cheese?

If you don’t have cream cheese, you can substitute with an equal amount of mascarpone or ricotta cheese for a similar creamy texture.