I love the kind of dinner that feels like a warm hug after a long day. The kind that makes the kitchen smell like buttery garlic and cozy spices and invites everyone to linger at the table. When I first tossed together a skillet of saucy pasta with spicy, tender chicken, my kids eyed it like it was somehow both new and already a family favorite. The first time I served it, my neighbor walked in, pulled up a chair, and we ate straight from the pan with big smiles.
Some nights I lean into comfort; other nights I want something with a little pep. That balance is exactly why I developed this recipe. Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce arrives at the table like a celebration and a slow, comforting exhale all at once. If you like rich, cheesy sauces that cling to spaghetti and a spicy-sweet kiss from Cajun seasoning, this one will become a weeknight legend in your home. For another twist on creamy Cajun pasta, check out this creamy Cajun rotini recipe for inspiration.
Kitchen Essentials You’ll Need
There is nothing fancy required to make this recipe sing. A handful of reliable tools will keep the process calm and quick, and they help you sense the textures and aromas that tell you when things are just right.
- Large pot for boiling pasta
- Large heavy skillet or sauté pan with lid
- Wooden spoon and silicone spatula
- Whisk for the sauce
- Measuring cups and spoons
A heavy skillet distributes heat evenly so the chicken browns without burning. A whisk is essential when you add the milk and broth so the roux smooths out without lumps. If you have a colander that can rest in the sink while you reserve a bit of pasta water, clean-up becomes less of a chore. These small conveniences keep the kitchen rhythm steady and the sauce silky.
Why You’ll Love This Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce
This dish is a little bit naughty and very comforting. Imagine forkfuls of al dente spaghetti wrapped in a velvety garlic and cream cheese sauce with ribbons of mozzarella stretching as you twirl your fork. The Cajun seasoning brings a smoky warmth and a gentle heat that makes every bite exciting without overpowering the cheese. It is homey and restaurant-worthy at the same time.
- Flavor: Savory garlic, tangy Parmesan, creamy cream cheese, and a lively Cajun spice mix into a layered, balanced mouthful.
- Texture: Crisp-tender chicken pieces contrast with silk-smooth sauce and chewy spaghetti for satisfying contrast.
- Convenience: Uses pantry-friendly ingredients and cooks in one main skillet plus a pot for the pasta.
- Practicality: Leftovers reheat beautifully, making it a great make-ahead dinner or lunch.
What truly makes this dish endearing is how quickly the kitchen fills with a comforting aroma: warm garlic, bubbling cheese, and a hint of smokiness from the paprika. It’s the kind of meal that turns an ordinary weeknight into something you want to photograph and remember. The blend of cream and cheese gives richness, while the Cajun seasoning keeps it lively, so the dish never feels heavy or monotonous. Whether you need a cozy family dinner or a simple meal to impress friends, the Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce answers with flavor, ease, and that cozy, stay-a-while feeling.
Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce 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
In addition to that exact ingredient list, you’ll want a few pantry staples on hand: a bit of extra olive oil for finishing, fresh parsley if you like a green pop, and a lemon to brighten things if the sauce needs a lift. I always keep the cream cheese at room temperature so it melts smoothly. The mozzarella is divided so half melts into the sauce for silkiness and the rest browns into a gooey topping when covered briefly. Use whole milk for the creamiest result, though 2% will work in a pinch.
Step-by-Step Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Drain and set aside, reserving a bit of pasta water. You want the pasta with a little bite; it should still have a slight resistance when you bite into it. Save about a half cup of the starchy pasta water in case the sauce needs loosening.
- Season chicken pieces with Cajun seasoning and smoked paprika. Massage the spices into the chicken so every piece is evenly coated. The paprika adds a smoky color and aroma that lifts the dish.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 6 to 8 minutes. You should see a golden crust on the outside and no pink in the center. Remove and set aside on a plate to rest for a minute; this keeps the juices locked in.
- In the same skillet, reduce heat to medium and melt butter, then add minced garlic and sauté for about 1 minute. The garlic should turn fragrant and pale golden but not brown. That fragrance is the base of the sauce.
- Sprinkle flour into the skillet, whisk to form a roux, and gradually whisk in milk and chicken broth. Bring to a simmer to thicken. Whisk continuously until the mixture is smooth and starts to coat the back of a spoon. You’ll see tiny bubbles at the edges when it’s ready.
- Stir in cream cheese and 1 cup of mozzarella, mixing until smooth. Add Parmesan and season with salt, pepper, and red pepper flakes if desired. The sauce should become luxuriously glossy and slightly thickened. Taste and adjust seasoning; a pinch of salt often brings the flavors forward.
- Return chicken to the skillet and let simmer for 2 to 3 minutes. The chicken will finish soaking up the sauce and become tender. Stir gently so the pieces are evenly coated.
- Toss drained spaghetti into the sauce, mixing to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. You want every strand to be cloaked in creamy sauce.
- Top with remaining mozzarella, cover, and heat for 2 to 3 minutes until melted. The cheese on top will turn ooey and stringy, perfect for serving.
- Serve hot, garnished with parsley or extra Parmesan. A final grind of black pepper adds a bright finish and makes the dish feel complete.
Fun Variations You Can Try
- Swap the spaghetti for rotini or penne for more nooks that catch the sauce. If you try rotini, the dish becomes heartier and holds onto cheesy pockets beautifully.
- Make it smoky-sweet by adding caramelized onions. Cook thinly sliced onions low and slow in butter until deeply golden before starting the roux.
- For a lighter version, use half-and-half instead of whole milk and reduce the cream cheese to 4 ounces. The dish will still be creamy but a touch less rich.
- Swap chicken for large shrimp during the last few minutes of cooking. Shrimp cooks quickly and pairs beautifully with garlic and mozzarella.
- Try different heat levels by adjusting Cajun seasoning. Add a pinch of cayenne or a sprinkle of red pepper flakes for a bolder kick.
- For a vegetarian take, replace chicken with roasted cauliflower florets and use vegetable broth. The roasted cauliflower adds a lovely charred sweetness.
- Want a Mediterranean twist? Fold in sun-dried tomatoes and a handful of baby spinach right when you toss the pasta.
For more inspiration that uses a similar garlic and Cajun profile, see this garlic-spiced spaghetti version which explores different techniques and flavor balances.
How I Love to Serve It
I make this dish when I want everyone to slow down and savor something comforting. I toss the spaghetti onto a shallow, warm serving bowl so that the sauce stays hot as we eat. A scattering of parsley brightens the plate and cuts the richness visually. If I am feeling homey, I set out a small dish of extra grated Parmesan and red pepper flakes so people can season to taste.
Combine it with a simple green salad dressed with lemon and olive oil for contrast. I like a crusty baguette or garlic bread alongside; the bread is perfect for sopping up leftover sauce. For weeknight family dinners, I serve it in the skillet and let everyone help themselves. For a special occasion, I’ll portion individual nests of spaghetti, top with chicken and extra melted mozzarella, and garnish each plate with a lemon wedge to add brightness.
The atmosphere should be relaxed. Dim the lights a touch, play low music, and encourage conversation. This is food that invites seconds and conversation. The contrast of creamy sauce and lively spice makes it ideal for both comfort and celebration.
Helpful Tips from My Kitchen
- Warm your cream cheese to room temperature before stirring it into the sauce. Soft cream cheese blends into milk more quickly and smoothly, preventing lumps.
- When browning chicken, do not overcrowd the pan. Crowding lowers the temperature and causes steaming rather than browning. Work in batches if needed.
- Taste as you go. Seasoning evolves as you add cheese and broth, so adjust salt and pepper at the end for the best balance.
- Keep a cup of hot pasta water on hand. The starchy water is a secret weapon for loosening a sauce and helping it cling to pasta.
- If your sauce is too thin, simmer it gently until it reduces and coats the back of a spoon. If too thick, add milk or reserved pasta water a tablespoon at a time.
- Use freshly grated Parmesan for better melting and brighter flavor. Pre-grated cheese often contains anti-caking agents that affect texture.
- For even cooking, cut the chicken into similar-sized pieces. That ensures uniform doneness and a pleasant bite.
- Leftovers reheat well on the stovetop over low heat with a splash of milk to revive creaminess. Microwave in short bursts, stirring in between, to avoid overheating.
These small adjustments make a big difference in home cooking. They turn a good weeknight meal into a reliably delicious one that you’ll return to again and again.
Important Cooking Reminders
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) to avoid undercooked poultry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat with a splash of milk to restore creaminess. Avoid high heat which can separate the sauce.
- If the sauce separates, whisk in a small knob of butter or a tablespoon of cream to bring it back together.
- Do not leave cooked pasta at room temperature for more than two hours to prevent food safety risks.
- Freeze in a shallow container for up to 2 months, but note texture may change; best to freeze before adding mozzarella topping.
Nutritional Information (Estimated)
Per serving estimates will vary by portion size and brands used. This dish is calorie-dense and rich in protein and fat, thanks to the cheeses and cream cheese. Expect moderate to high carbohydrate content from the spaghetti. A rough breakdown per serving might be around 650–800 calories, with carbohydrates in the 60–80g range, fat approximately 30–45g, and protein near 35–45g. Adjust portions and use lighter dairy to lower calories and fat if desired.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: Serves 4–6
Common Questions You Might Have
What can I use instead of whole milk? You can use 2% milk or a mix of half-and-half and milk for a creamier texture with less volume of heavy dairy. If you choose lower-fat milk, keep an eye on the sauce thickness and be ready to simmer a touch longer to reduce. For lactose intolerance, lactose-free milk works, though the flavor will be slightly different.
Can I make this gluten-free? Yes. Use your favorite gluten-free spaghetti and substitute a gluten-free all-purpose flour for the roux, or make a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) whisked into the simmering milk and broth to thicken. Ensure your Cajun seasoning and chicken broth are labeled gluten-free.
How do I keep the mozzarella from clumping or becoming stringy in a bad way? Use freshly shredded mozzarella rather than pre-shredded, which often contains anti-caking agents. Add half the mozzarella into the sauce so it melts smoothly; reserve the rest for the top to create those beautiful, goopy strings when melted. If the cheese breaks or becomes oily, lower the heat and stir in a splash of milk to bring it back together.
Conclusion
There is a special kind of comfort that comes from a skillet full of creamy, garlicky spaghetti dotted with tender, spiced chicken. The textures are comforting and familiar, while the Cajun seasoning adds a joyful lift that keeps every bite interesting. When I serve this, I love watching the mozzarella stretch and seeing the little flecks of paprika and pepper brighten the pale sauce. It’s a recipe that pairs easily with quick salads and a warm loaf of bread, and it fits perfectly into the rhythm of a busy week or a relaxed weekend dinner. If you’re longing for something that feels indulgent but is simple enough to make tonight, Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce will meet you there with warmth, spice, and cheesy comfort. Enjoy it with friends, family, or simply with a plate and a little time to savor.
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Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful dish featuring al dente spaghetti wrapped in a creamy garlic mozzarella sauce with tender Cajun-spiced chicken.
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
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Drain and set aside, reserving a bit of pasta water.
- Season chicken pieces with Cajun seasoning and smoked paprika, massaging the spices into the chicken.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 6 to 8 minutes. Remove and set aside.
- In the same skillet, reduce heat to medium and melt butter, then add minced garlic and sauté for about 1 minute.
- Sprinkle flour into the skillet, whisk to form a roux, and gradually whisk in milk and chicken broth. Bring to a simmer to thicken.
- Stir in cream cheese and 1 cup of mozzarella until smooth. Add Parmesan and season with salt, pepper, and red pepper flakes if desired.
- Return chicken to the skillet and let simmer for 2 to 3 minutes.
- Toss drained spaghetti into the sauce, mixing to coat. If too thick, add reserved pasta water to loosen.
- Top with remaining mozzarella, cover, and heat for 2 to 3 minutes until melted.
- Serve hot, garnished with parsley or extra Parmesan.
Notes
For variations, you can swap pasta types or add caramelized onions for extra flavor. Adjust Cajun seasoning for desired heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
Keywords: creamy pasta, Cajun chicken, garlic mozzarella, weeknight dinner