Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce

If Creamy Cajun Chicken Spaghetti sounds like something you’d order at a cozy little restaurant and then try to “casually” recreate at home… hi, welcome, you’re my people. This is the kind of dinner that feels fancy-ish, but still fits into real life—like “I have emails, laundry, and someone keeps asking what’s for dinner” life.

And the best part? It’s creamy, a little spicy, ultra-comforting, and makes your kitchen smell like garlic had a glow-up. This is one of those meals that can turn a Tuesday into a “we’re thriving” moment.

Why You’ll Love This Creamy Cajun Chicken Spaghetti

Let me count the ways (because we all need easy wins):

• Big comfort food energy: creamy sauce + pasta = instant happiness.
• Quick enough for busy nights: you’re looking at about 30 minutes, give or take a toddler meltdown.
• Family-friendly heat control: keep it mild or add red pepper flakes like you mean it.
• Leftovers are even better: yes, it reheats like a champ.

Plus, it’s basically a warm hug made of Cajun seasoning, garlic, and mozzarella. I’m not saying it solves problems… but it definitely improves moods.

Ingredients You’ll Need

Here’s what you’re working with (all normal grocery-store stuff—no treasure hunt required):

For the chicken + pasta

• 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

For the Garlic Mozzarella Sauce (the real star)

• 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)

Optional but adorable: fresh parsley or extra Parmesan for topping. (A little sprinkle makes it feel like you tried harder than you did.)

How to Make Creamy Cajun Chicken Spaghetti Step-by-Step

This is the kind of recipe that looks like a lot, but it’s really just: cook pasta, cook chicken, make sauce, toss everything together, try not to eat it straight from the pan.

1) Cook the spaghetti

Bring a big pot of salted water to a boil and cook spaghetti according to package directions until al dente (so it still has a tiny bite). Drain and set aside.

Aneta tip: Save about 1/2 cup pasta water if you remember. If you don’t, you’re still a good person.

2) Season the chicken

While the pasta cooks, toss chicken pieces with Cajun seasoning and smoked paprika. Make sure everything is coated—this is where that bold flavor starts.

3) Cook the chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6–8 minutes.

Remove chicken from the skillet and set aside. Try not to snack on it. (Or do. I won’t tell.)

4) Start the sauce (hello garlic)

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute, just until fragrant.

This is the moment your family suddenly wanders into the kitchen like: “What smells so good?”
It’s always garlic. Garlic is the answer.

5) Make the roux

Sprinkle in the flour and whisk continuously for 1–2 minutes. You’re cooking out that raw flour taste and building the base for a silky sauce.

6) Add milk and broth slowly

Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Bring it to a gentle simmer.

If you get a few lumps, breathe. They happen to the best of us. Keep whisking and act confident.

7) Make it creamy-cheesy

Add softened cream cheese and 1 cup of shredded mozzarella. Stir until melted and smooth.

Now stir in Parmesan, then season with salt, pepper, and red pepper flakes if using.

At this point, it should look like a creamy dream. If it looks too thick, a splash of milk (or that saved pasta water if you’re a kitchen wizard) fixes it.

8) Add the chicken back

Return cooked chicken to the skillet and simmer for 2–3 minutes to warm through and let the flavors mingle.

9) Toss in spaghetti

Add cooked spaghetti and toss until everything is coated in that luscious sauce.

10) Melt the final mozzarella topping

Sprinkle the remaining 1 cup mozzarella over the top, cover the skillet, and let sit for 2–3 minutes until the cheese melts.

This step is dangerously satisfying. Like, “I could stare at this forever” satisfying.

11) Serve

Serve hot, topped with parsley or extra Parmesan if you want to feel fancy.

Cooking Tips (Because Real Life Happens)

• Want it spicier? Add red pepper flakes or a dash of hot sauce. If you’re feeding picky eaters, keep the heat mild and let adults spice their own bowls.
• Sauce too thick? Add a splash of milk or chicken broth while tossing the pasta.
• Sauce too thin? Let it simmer a couple extra minutes—cheese sauces thicken as they sit.
• Shred your own mozzarella if you can. Pre-shredded works (I use it plenty), but freshly shredded melts smoother.

And if your sauce looks a little “questionable” mid-way through—like clumpy or odd—don’t panic. Stir, simmer, trust the process. Cheese sauces are dramatic, but they usually come around.

A Little Personal Story From My Kitchen

This Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce became one of my go-to dinners after I made it on a “nothing in the fridge but chicken and hope” kind of night. I thought it would just be fine.

It was not “fine.”
It was the kind of meal where everyone suddenly stops talking because their mouths are busy.

Now it’s on repeat in my house—especially when I want something comforting but still a little exciting. Cajun seasoning really knows how to show up and do the most.

FAQs About Creamy Cajun Chicken Spaghetti

Bring the Magic to Your Table Tonight

If you’re craving comfort food that feels a little bold, a little cozy, and a lot “please give me seconds,” this Creamy Cajun Chicken Spaghetti is it. It’s creamy, garlicky, cheesy, and just spicy enough to make dinner feel exciting again—without requiring an ounce of fancy effort.

Make it once, and I promise it’ll slide right into your regular rotation… right next to “breakfast for dinner” and “whatever I found in the freezer.” And honestly? That’s the magic.

If you try this Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce, I’d love to hear how you made it your own—extra heat, extra cheese, or extra “I ate it standing at the counter.” Same, friend. Same.

Keep the Comfort Going (You’ll Love These Too)

If this Creamy Cajun Chicken Spaghetti hit the spot, don’t stop here—there are more cozy, cheesy, “everyone’s suddenly quiet at the table” dinners waiting for you. Here are a few reader-favorites that bring the same creamy, garlicky comfort vibes:

• One-Pot Cajun Chicken Alfredo Orzo for Busy Nights — all the Cajun flavor you love, with fewer dishes (future-you says thank you).
• Cajun Chicken Fettuccine Alfredo That Tastes Like a Restaurant Treat — rich, creamy, and perfect when you’re craving that “extra” pasta moment.
• Crock Pot Creamy Cajun Chicken Pasta for an Easy Weeknight Win — toss it in the slow cooker and let dinner basically cook itself.
• Chicken Spaghetti with Burrata for the Ultimate Creamy Pasta Night — silky, melty, and made for serious comfort-food cravings.

If you try this recipe (or any of these), I’d love to hear what you think—scroll down and leave a ★ ★ ★ ★ ★ review. Your stars and quick note help other home cooks find their next favorite dinner!

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