Can I make this less spicy?

Absolutely. Use a milder Cajun seasoning (some brands are hotter than others), skip the red pepper flakes, and taste as you go.

Can I use another pasta besides spaghetti?

Yes! Fettuccine, penne, rotini—anything that grabs sauce works. If you try it with penne, you’ll understand why I call it “scoopable happiness.”

Can I substitute chicken breasts with thighs?

Totally. Chicken thighs stay extra juicy and work beautifully with Cajun flavors. Just cook them through the same way.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat gently on the stove or microwave with a splash of milk to loosen the sauce back up.

Can I freeze Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce?

You can , but creamy cheese sauces sometimes change texture after freezing. If you do freeze it, thaw in the fridge overnight and reheat slowly with a little milk while stirring.

Creamy Cajun Chicken Spaghetti: Irresistible 30-Minute Magic

Description

Creamy Cajun Chicken Spaghetti is a rich, comforting pasta dinner made with tender Cajun-spiced chicken, spaghetti, and a velvety garlic mozzarella cream sauce. Perfect for busy weeknights or cozy family dinners when you want something bold, creamy, and satisfying.

Ingredients

Scale

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
Optional garnish: fresh parsley or extra Parmesan

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Instructions

Cook spaghetti in a large pot of salted water according to package directions until al dente. Drain and set aside.
Season the chicken pieces with Cajun seasoning and smoked paprika.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, until browned and fully cooked. Remove chicken and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Sprinkle in the flour and whisk constantly for 1–2 minutes to form a smooth roux.
Gradually whisk in the milk and chicken broth, stirring continuously until smooth. Bring to a gentle simmer.
Add cream cheese and 1 cup of mozzarella cheese. Stir until fully melted and creamy.
Stir in Parmesan cheese. Season with salt, black pepper, and red pepper flakes if using.
Return cooked chicken to the skillet and simmer for 2–3 minutes.
Add cooked spaghetti and toss until fully coated in the sauce.
Sprinkle remaining mozzarella cheese on top, cover, and let sit for 2–3 minutes until melted.
Serve hot with parsley or extra Parmesan if desired.

Notes

Adjust the spice level by using more or less Cajun seasoning.

If the sauce thickens too much, add a splash of milk or pasta water to loosen it.

This dish reheats well—add a little milk when warming leftovers.

Chicken thighs can be used instead of breasts for extra juiciness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 680 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 145 mg