This Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce became my go-to dinner the first winter I wanted something bold but familiar. I discovered this combination while riffing on a simple pan sauce: I had leftover chicken, pantry pasta, and a fridge full of cheeses. The smoky heat of Cajun seasoning paired with the mellow creaminess of cream cheese and melted mozzarella felt indulgent yet effortlessly homey. The dish delivers a silky sauce that clings to each strand of spaghetti and bites of seasoned chicken that pop with flavor.

I first served it to my family on a rainy night, and it immediately became a requested repeat. The texture contrast — tender chicken, velvety sauce, and the occasional chewy bite of melted mozzarella — keeps everyone coming back for second helpings. It’s one of those recipes that smells like a warm welcome the minute it hits the skillet. Whether you are cooking for a hungry weeknight crew or bringing a hearty main to a casual dinner, this dish hits savory, creamy, and slightly spicy notes in perfect balance.

Ingredients

• Boneless, skinless chicken breasts (1 pound): Choose fresh chicken breasts with even thickness so they cook uniformly. Cutting into bite-size pieces helps them brown quickly without drying out. Organic or free-range varieties add subtle flavor, but regular supermarket breasts work well.
• Olive oil (2 tablespoons): Use extra-virgin for flavor when finishing, but a light olive oil or vegetable oil is fine for high-heat browning to avoid smoke.
• Cajun seasoning (2 tablespoons) and smoked paprika (1 teaspoon): A balanced Cajun blend with garlic powder, onion powder, paprika, thyme, and cayenne gives immediate depth. Smoked paprika adds a gentle smoky background—use Spanish pimentón for best results.
• Spaghetti (1 pound): Standard durum wheat spaghetti works best for texture and starch to help the sauce cling. Cook to al dente and reserve a splash of the pasta water if the sauce needs thinning before serving.
• Butter (4 tablespoons) and garlic (4 cloves): Butter forms the base of the roux and carries the garlic aroma; mince garlic finely so it releases flavor quickly without burning.
• All-purpose flour (1/4 cup): Use to thicken the sauce; whisk thoroughly to cook out raw flour taste and prevent lumps in the milk-and-broth mixture.
• Whole milk (3 cups) and chicken broth (1 cup): Whole milk gives the richest texture; if you prefer lighter, swap one cup milk for an extra cup of broth but expect a slightly less creamy mouthfeel.
• Cream cheese (8 ounces, softened): Softened at room temperature so it melts smoothly into the sauce; full-fat provides the best creaminess.
• Mozzarella cheese (2 cups shredded, divided): Low-moisture mozzarella melts beautifully; reserve half to stir into the sauce and half to melt on top for that tempting pull.
• Parmesan cheese (1/2 cup grated): Adds a nutty, salty finish. Use Parmigiano-Reggiano if available for the best umami kick.
• Salt, freshly ground black pepper, and optional red pepper flakes: Season at each stage, tasting as you go. Red pepper flakes add extra heat if desired.

Instructions

Boil the pasta: Bring a large pot of salted water to a rolling boil and cook 1 pound spaghetti according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of pasta cooking water, drain the spaghetti, and set aside to keep warm. Season the chicken: Toss 1 pound bite-sized chicken pieces with 2 tablespoons Cajun seasoning and 1 teaspoon smoked paprika until evenly coated. Let sit for 5 minutes so the spices adhere and begin to penetrate the surface. Brown the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 2–3 minutes, then stir and continue browning until cooked through, about 6–8 minutes total. Transfer to a plate and tent loosely with foil to rest. Build the roux and garlic base: Reduce heat to medium and melt 4 tablespoons butter in the same skillet. Add 4 cloves minced garlic and sauté 45–60 seconds until fragrant but not browned. Add 1/4 cup all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell disappears and the roux turns a light golden color. Whisk in liquids: Gradually whisk in 3 cups whole milk and 1 cup chicken broth, a small splash at a time at first to avoid lumps. Increase heat to bring the mixture to a gentle simmer — it should thicken slightly in 3–5 minutes. Stir frequently to prevent scorching. Melt in the cheeses: Lower heat to medium-low and whisk in 8 ounces softened cream cheese until fully incorporated and smooth. Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until melted. Taste and season with salt, freshly ground black pepper, and a pinch of red pepper flakes if you like extra heat. Finish with chicken and pasta: Add the browned chicken back into the sauce and simmer 2–3 minutes to heat through. Add the cooked spaghetti and toss thoroughly to coat; if the sauce seems too thick, stir in a few tablespoons of reserved pasta water until you reach the desired consistency. Melt the top layer of cheese: Sprinkle the remaining 1 cup shredded mozzarella over the pasta in the skillet, cover for 2–3 minutes off the heat to allow the cheese to melt, then remove the lid and let sit 1 minute before serving. Garnish with chopped fresh parsley and extra Parmesan if desired.

Storage Tips

Store cooled leftovers in shallow airtight containers to encourage quick refrigerator cooling. Keep refrigerated portions up to 3 days; to freeze, portion into freezer-safe containers and label with date — it will keep well for about 3 months. When reheating from refrigerated state, warm gently in a skillet over low heat with a splash of milk or chicken broth to revive the sauce. Reheating from frozen is best done overnight in the refrigerator, then heated through on the stovetop. Avoid microwave overheating which can separate the dairy; instead, reheat slowly and stir frequently for a smooth finish.

Ingredient Substitutions

If you want a lighter version, use 2% milk and swap half the cream cheese for low-fat cream cheese, though the sauce will be slightly less silky. Substitute rotini or penne for spaghetti if you prefer short pasta — they hold sauce well. For a gluten-free option, choose gluten-free pasta and replace the 1/4 cup all-purpose flour with 2 tablespoons cornstarch mixed into cold milk before adding to the roux. Swap chicken for shrimp or Italian sausage for a flavor twist. Plant-based diets: use dairy-free cream cheese and shredded dairy-free mozzarella for a vegan adaptation, and pick a vegan butter substitute.

Serving Suggestions

Serve this alongside a crisp green salad dressed with a bright vinaigrette to cut through the richness. Steamed or roasted green vegetables such as asparagus, broccolini, or green beans add color and texture contrast. For a more indulgent plate, pair with garlic bread or a crusty baguette to mop up extra sauce. Garnish with chopped parsley, extra grated Parmesan, and a sprinkle of red pepper flakes for visual appeal. This dish transitions well from casual family dinners to low-key potlucks; bring it in a covered skillet or a warm casserole dish.

Cultural Background

The dish draws inspiration from Southern Cajun flavors — a tradition rooted in Louisiana with influences from French, Spanish, African, and Native American culinary practices. Cajun seasoning typically layers garlic, paprika, cayenne, and herbs to create a robust, rustic profile. While traditional Cajun cuisine emphasizes rice and seafood, this pasta interpretation blends that spice profile with classic Italian-American comfort techniques like a butter-and-flour roux and cheese melting to create a hybrid that feels both familiar and exciting.

Seasonal Adaptations

In spring and summer, lighten the dish with fresh tomatoes and a squeeze of lemon to brighten the sauce, or stir in baby spinach at the end for color and nutrition. In fall and winter, add roasted red peppers or fold in caramelized onions for sweetness that complements the smoky paprika. During holiday gatherings, add roasted mushrooms or swap half the chicken for smoked andouille sausage for deeper smoky notes that enhance the Cajun character.

Meal Prep Tips

For meal prep, keep the components separate: store cooked chicken, sauce, and pasta in individual containers. This prevents the pasta from absorbing too much sauce during refrigerated storage. Reheat the sauce and chicken together, then add warm pasta and toss to combine for a freshly sauced meal in minutes. Use shallow containers for faster cooling and one-week meal rotation planning: this recipe stores well for three days refrigerated and can be frozen for longer-term meal prep.

There is something heartening about carrying a skillet of this pasta from kitchen to table — it invites conversation and cozy forks reaching in. Try it, tweak the heat, and make it your family’s new favorite comfort meal.