A comforting and creamy spaghetti dish with Cajun seasoned chicken, perfect for family dinners.
Author:brahimhassouoo
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Cajun
Diet:Gluten-Free (if using gluten-free pasta)
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
Instructions
Cook spaghetti according to package directions in salted water until al dente. Drain and set aside.
While pasta cooks, season the chicken with Cajun seasoning and smoked paprika.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 6–8 minutes. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat, add minced garlic, and sauté for 1 minute.
Sprinkle in the flour and whisk for 1–2 minutes to form a roux.
Gradually whisk in milk and chicken broth, stirring constantly to avoid lumps, and bring to a gentle simmer.
Add cream cheese and 1 cup of mozzarella, stirring until melted and smooth.
Stir in Parmesan cheese, seasoning with salt, pepper, and optional red pepper flakes.
Add cooked chicken back into the sauce and simmer for 2–3 minutes to heat through.
Toss in the cooked spaghetti to coat in the sauce.
Sprinkle remaining mozzarella on top, cover, and let sit for 2–3 minutes until the cheese melts.
Serve hot, garnished with fresh parsley or extra Parmesan if desired.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of milk if needed.