Easy Creamy Cajun Chicken Spaghetti

A delightful balance of speed and flavor, this creamy Cajun chicken spaghetti with garlic mozzarella sauce is perfect for quick weeknight dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 650

Main ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Trim any fat and pat the chicken dry so it browns evenly.
2 tablespoons olive oil Use a good-quality olive oil for a clean flavor.
2 tablespoons Cajun seasoning Taste before adding more. Store-bought is fine or mix your own.
1 teaspoon smoked paprika This adds warmth and a gentle smokiness without heat.
1 pound spaghetti Use a sturdy spaghetti that holds up to the sauce.
4 tablespoons butter Unsalted butter lets you control the final salt level.
4 cloves garlic, minced Mash the garlic with the side of your knife for better aroma.
1/4 cup all-purpose flour Measure by spooning into the cup for accuracy.
3 cups whole milk Whole milk gives the richest, creamiest texture.
1 cup chicken broth Use low-sodium broth to adjust salt later.
8 ounces cream cheese, softened Let it sit at room temperature for easier melting.
2 cups shredded mozzarella cheese, divided Part-skim mozzarella melts well and keeps things lighter.
1/2 cup grated Parmesan cheese Freshly grated Parmesan gives the best depth.
Salt and freshly ground black pepper, to taste Add in small amounts and taste as you go.
optional Red pepper flakes for extra heat Add a pinch at a time.

Cooking the Pasta

Cook spaghetti according to package directions in salted water until al dente. Drain and set aside.

Preparing the Chicken

While pasta cooks, season chicken with Cajun seasoning and smoked paprika.
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.

Making the Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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 cream cheese and 1 cup of mozzarella, stirring until melted and smooth.
Stir in Parmesan cheese and season with salt, pepper, and red pepper flakes if using.

Combining Everything

Add cooked chicken back into the sauce and simmer for 2–3 minutes to heat through.
Add cooked spaghetti to the skillet and toss to coat in the sauce.
Sprinkle remaining 1 cup mozzarella on top, cover, and let sit for 2–3 minutes until cheese melts.
Serve hot, garnished with fresh parsley or extra Parmesan if desired.

Leftovers keep well in the fridge for up to 3 days. Reheat gently to revive creaminess. Avoid freezing with the mozzarella melted on top.