When I think back to the first time I made this dish, I remember standing in my kitchen with a basket of groceries and no plan other than wanting something hearty that could bring everyone to the table. It was one of those nights when you want comfort food but also a little excitement. I had chicken breasts, pasta, cream, and a block of Velveeta I had picked up on a whim.
As I cooked, I decided to sprinkle in Cajun seasoning for that bold kick I’ve always loved, then I reached for the mozzarella because, in my house, there is no such thing as too much cheese. By the time I plated it, the sauce was silky and golden, clinging to every strand of spaghetti, and the chicken was juicy and spiced just right.
Essential Elements and Equipment
To make this dish smooth and stress-free, a few essentials come in handy:
- A large pot for boiling pasta so it cooks evenly.
- A roomy skillet for searing the chicken and building the sauce.
- A whisk for melting the cheeses into a silky cream sauce.
- Cajun seasoning, because that spice mix is the heart of the flavor.
- Velveeta, mozzarella, and Parmesan the trio that makes this Alfredo sauce extra luscious.
- Fresh parsley for a pop of color and freshness at the end.
With these tools and ingredients ready, you’ll have everything you need to pull off a restaurant-style dinner right at home.
What Makes This Recipe Work
- Bold Cajun spice: Cajun seasoning doesn’t just add heat it layers smoky paprika, garlic, onion, and pepper that make every bite exciting.
- The cheese combination: Velveeta melts into a creamy base, mozzarella adds that stretchy pull, and Parmesan balances it all with sharp, salty flavor.
- Perfectly seared chicken: Cooking chicken in a mix of oil and butter gives it golden edges while keeping it tender and juicy.
- Rich, silky sauce: Heavy cream ties everything together, letting the cheeses melt smoothly into a decadent Alfredo-style sauce.
- Balance of flavors: The creamy richness softens the spice so the dish feels bold but never overwhelming.
- Beautiful presentation: A generous plate of creamy spaghetti topped with juicy chicken slices always feels like a special occasion, even on a busy weeknight.
These details are what make this recipe more than just another pasta dinner it’s the kind of meal you’ll want to cook again and again.
Ingredients You’ll Need
- 1 pound spaghetti
- 2 large boneless, skinless chicken breasts (about 1½ pounds total)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1½ tablespoons Cajun seasoning (plus more to taste)
- 4 cloves garlic, minced
- 2 cups heavy whipping cream
- 8 ounces Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt (to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and toss with a drizzle of olive oil. This keeps the strands from sticking together while you make the sauce.
Step 2: Slice each chicken breast in half horizontally to create thinner cutlets. Pat them dry, then rub generously with Cajun seasoning so every piece is coated with flavor.
Step 3: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high. Add the chicken cutlets and cook for about 5–6 minutes per side until golden brown and cooked through. Transfer them to a plate and let them rest for a few minutes before slicing into strips.
Step 4: Reduce the heat to medium. Melt the remaining tablespoon of butter in the same skillet, then stir in the garlic. Cook for about a minute, just until fragrant.
Step 5: Pour in the heavy cream and stir gently. Add the Velveeta cubes and whisk until melted and smooth. Mix in mozzarella and Parmesan until the sauce is rich and creamy.
Step 6: Season the sauce with smoked paprika, black pepper, and a pinch of salt. Taste and adjust with more Cajun seasoning if you prefer extra heat.
Step 7: Add the spaghetti to the skillet and toss well until every strand is coated with the sauce.
Step 8: Plate the spaghetti and arrange the sliced chicken on top or alongside. Spoon over extra sauce and sprinkle with fresh parsley for a bright finish.
Easy Variations to Try
This recipe is delicious just as it is, but I know every kitchen runs a little differently. Here are some ways to make it your own:
- Swap the protein: Try shrimp for a seafood twist, or use andouille sausage for smoky flavor. Steak strips also work if you’re in the mood for something hearty.
- Change the pasta: Spaghetti is classic, but fettuccine, linguine, or penne soak up the sauce beautifully. Gluten-free pasta or zucchini noodles work too.
- Adjust the spice: Add more Cajun seasoning or a pinch of red pepper flakes if you like it hot. For a milder version, use less seasoning and balance with more cream.
- Add vegetables: Bell peppers, mushrooms, or spinach can be sautéed and tossed in for extra flavor and color.
Once you master the creamy Cajun sauce, you can build on it however you’d like.
How to Serve
Serving this pasta is almost as fun as cooking it. Here are a few ideas that make the meal feel complete:
- Green salad: Crisp lettuce and a simple vinaigrette cut through the richness of the sauce.
- Garlic bread: Perfect for scooping up every last drop of creamy Alfredo.
- Roasted veggies: Broccoli, zucchini, or asparagus roasted in olive oil and garlic add freshness and balance.
- Family-style presentation: Pile the pasta in a big bowl, lay the chicken on top, and sprinkle with fresh parsley. It always looks impressive.
- Simple drinks: Lemonade, iced tea, or sparkling water keep things refreshing alongside the Cajun spice.
It’s a dish that stands tall on its own, but these sides and touches bring everything together beautifully.
Recipe Tips
Here are a few little secrets I’ve learned while making this pasta that will help you get it right every time:
- Cook pasta just until al dente so it doesn’t get mushy in the sauce.
- Letting the chicken rest before slicing it keeps the juices locked in.
- Cut Velveeta into cubes so it melts smoothly.
- Taste as you go. Cajun blends vary, so adjust to your preference.
- If the sauce thickens too much, add a splash of pasta water or cream.
- Leftovers reheat best on the stove with a little extra cream or milk.
- Freeze portions if needed, just thaw and reheat gently on low heat.
Cooking Notes
- Salt your pasta water well. It’s your first layer of flavor.
- Don’t crowd the pan when searing chicken, or it won’t brown properly.
- Keep the sauce at medium heat so the cream doesn’t burn.
- Add cheese slowly and whisk until smooth.
- Always garnish with fresh parsley right before serving.
Nutritional Information
- Calories: 760 per serving
- Protein: 45g
- Fat: 41g
- Carbohydrates: 56g
- Fiber: 2g
- Sodium: 980mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
FAQs
Can I make this ahead of time?
Yes, you can. The best way is to cook the chicken and prepare the sauce a day in advance, then store them in airtight containers in the fridge. When you’re ready to serve, cook the pasta fresh and reheat the sauce gently on the stove, adding a splash of cream or milk to bring it back to its silky texture. This way, everything still tastes fresh without losing that creamy consistency.
What if I don’t have Velveeta?
Velveeta gives the sauce a super smooth finish, but you can still make the dish without it. Use extra mozzarella and Parmesan, or add a couple of tablespoons of cream cheese for creaminess. The sauce won’t be exactly the same, but it will still be rich and delicious.
Is this recipe very spicy?
It’s not too spicy. The Cajun seasoning gives it warmth and smoky depth, but it’s family-friendly. If you like more heat, stir in red pepper flakes or a dash of hot sauce. For a milder version, just use less seasoning and balance with more cream.
Can I substitute half-and-half for heavy cream?
Yes, but the sauce will be thinner. To keep it creamy, add a little extra mozzarella or Parmesan to thicken it.
Conclusion
This creamy Cajun chicken spaghetti isn’t just another pasta recipe; it’s the kind of meal that gathers everyone at the table. The chicken is juicy, the sauce is velvety, and the Cajun seasoning makes it bold without being overwhelming. It’s comfort food with a little spark of excitement.
What I love most is that it fits into real life. You can throw it together on a weeknight without too much fuss, but it’s also special enough for a Saturday dinner when you want to serve something memorable. With a few tweaks, it can match your mood spicy, mild, veggie-packed, or rich and indulgent.
Cooking this recipe is about more than filling plates. It’s about sharing food that makes people happy and brings a little joy to the kitchen. And once you see those clean plates at the end of the meal, you’ll know this one’s a keeper.
Print
Creamy Cajun Chicken Spaghetti with Mozzarella Velveeta Alfredo Sauce
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1 pound spaghetti
- 2 large boneless, skinless chicken breasts (about 1½ pounds total)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1½ tablespoons Cajun seasoning (plus more to taste)
- 4 cloves garlic, minced
- 2 cups heavy whipping cream
- 8 ounces Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt (to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and toss with a drizzle of olive oil. This keeps the strands from sticking together while you make the sauce.
Step 2: Slice each chicken breast in half horizontally to create thinner cutlets. Pat them dry, then rub generously with Cajun seasoning so every piece is coated with flavor.
Step 3: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high. Add the chicken cutlets and cook for about 5–6 minutes per side until golden brown and cooked through. Transfer them to a plate and let them rest for a few minutes before slicing into strips.
Step 4: Reduce the heat to medium. Melt the remaining tablespoon of butter in the same skillet, then stir in the garlic. Cook for about a minute, just until fragrant.
Step 5: Pour in the heavy cream and stir gently. Add the Velveeta cubes and whisk until melted and smooth. Mix in mozzarella and Parmesan until the sauce is rich and creamy.
Step 6: Season the sauce with smoked paprika, black pepper, and a pinch of salt. Taste and adjust with more Cajun seasoning if you prefer extra heat.
Step 7: Add the spaghetti to the skillet and toss well until every strand is coated with the sauce.
Step 8: Plate the spaghetti and arrange the sliced chicken on top or alongside. Spoon over extra sauce and sprinkle with fresh parsley for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 760
- Sodium: 980
- Fat: 41
- Protein: 45