Go Back
Creamy Cajun chicken spaghetti in a large skillet with golden broiled mozzarella and bold red Cajun sauce

Creamy Cajun Chicken Spaghetti

Bold Cajun-seasoned chicken meets a velvety garlic mozzarella cream sauce tossed with spaghetti and finished with a bubbly broiled cheese topping. Rich, spicy, and deeply satisfying in every bite.
Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning reduce to 1 tbsp for milder heat
  • 1 tsp smoked paprika
  • 1 lb spaghetti
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced fresh
  • 0.33 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup chicken broth
  • 8 oz cream cheese softened to room temperature
  • 2 cups shredded mozzarella cheese divided: 1.5 cups for sauce, 0.5 cup for topping
  • 0.5 cup grated Parmesan cheese
  • salt and black pepper to taste
  • red pepper flakes optional

Equipment

  • Large skillet or oven-safe pan
  • Large pot for pasta
  • Whisk
  • Tongs
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook spaghetti until just al dente according to package directions. Drain and set aside.
  2. Toss chicken with olive oil, Cajun seasoning, and smoked paprika. Let rest 8 to 10 minutes. Sear in a hot skillet over medium-high heat for 6 to 8 minutes until browned and cooked through to 165 degrees F. Cook in batches if needed. Remove and set aside.
  3. In the same skillet over medium heat, melt butter. Add garlic and stir constantly for about 2 minutes until fragrant. Sprinkle in flour and whisk for 1 to 2 minutes to form a smooth roux.
  4. Gradually whisk in whole milk and chicken broth, pouring slowly and stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until slightly thickened.
  5. Reduce heat to low. Stir in softened cream cheese until fully melted. Add 1.5 cups mozzarella and all the Parmesan, stirring until smooth and creamy. Season with salt, pepper, and red pepper flakes if using.
  6. Add cooked spaghetti and seared chicken to the skillet. Toss to coat everything evenly. Simmer for 2 to 3 minutes. Add a splash of pasta water or broth if the sauce is too thick.
  7. Sprinkle remaining 0.5 cup mozzarella over the top. Place under the broiler for 2 to 3 minutes until golden and bubbling. Watch closely. Garnish with fresh parsley or extra Parmesan and serve immediately.

Notes

Let seasoned chicken rest 8 to 10 minutes before cooking for deeper spice absorption. Cook pasta just to al dente as it finishes in the sauce. Do not overcrowd the pan when searing chicken. Use softened cream cheese only to avoid lumps in the sauce. Whisk milk and broth in gradually. Watch the broiler closely as cheese browns fast. Store in fridge up to 4 days. Reheat with a splash of milk or broth. Freeze up to 2 months.