Name: Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 12 oz (340 g) spaghetti; 2 boneless, skinless chicken breasts, sliced; 2 tablespoons Cajun seasoning; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup (240 ml) heavy cream; 1 cup (115 g) shredded mozzarella cheese; ½ cup (40 g) grated parmesan cheese; ½ cup (120 ml) low-sodium chicken broth; Salt and pepper, to taste; Chopped fresh parsley, for garnish

Let Me Tell You About This Cajun Chicken Spaghetti (and Why I Keep Making It...)

I don’t know about you, but weeknight dinners at my place are about as organized as a squirrel on caffeine. One night last month — the rain was pelting sideways, laundry eating me alive, and I still had no dinner plan until 6:15 — I rummaged through the fridge, grabbed chicken, some old mozzarella (smelled okay!), and half a box of spaghetti, and just winged it. Turns out, tossing everything in with a little Cajun attitude and a deadly good garlic sauce actually saved the day. My youngest did her little hip-wiggle happy dance. Now if I even hint at making something else, I get side eye! (Truth: It’s spicy, creamy, garlicky, and one-pot almost.)

Why I Always Come Back to This Recipe

I make this when I’m craving something cozy but can’t be bothered with three pans (who’s got time to wash up?). My family goes wild for anything creamy and spicy — though I dial the heat down for my little one by not getting too wild with the Cajun seasoning. Sometimes, if my to-do list is longer than an airport security line, I use rotisserie chicken instead of cooking it fresh. Oh, and the mozzarella? My cousin swears by the stuff in a bag, but honestly, I think I taste zero difference vs. fresh — cheese is cheese when it’s melted, right? One little headache is when the spaghetti tries to stick to the pot if you walk away for literally one minute (it’s like it knows). But hey, no one ever complains about flavor.

Let’s Talk Ingredients (and What You Can Sub In, Trust Me)

2 large chicken breasts (or a few thighs — juicier. I sometimes use leftover grilled chicken. Rotisserie will work in a pinch!)
2-3 teaspoon Cajun seasoning (homemade is cool if you’ve got the goods, but I usually use the stuff in the red canister)
1 teaspoon smoked paprika (optional, but it gives the best color)
2-3 cloves garlic, minced (or, you know, more… you can never have too much — but maybe you can, my husband complained once)
2 tablespoon olive oil OR butter (Nan says butter, but I just grab whatever’s closer)
1 bell pepper, diced (I like red for color, but green works. No pepper? Just leave it out, it’s still good)
1 small onion, chopped (or even shallots for a twist — see, we’re fancy)
350g to 400g spaghetti (I break mine in half so it fits easier. Fusilli? Go ahead!)
2 cups chicken broth or stock (I use the bouillon cubes; much cheaper)
¾ cup heavy cream (milk will do, just don’t expect the same hug-in-a-bowl feel)
1 cup grated mozzarella cheese (fresh, pre-shredded, whatever you’ve got left after pizza night)
Salt & pepper to taste
Handful fresh parsley (eh, optional, but it looks pretty and tastes fresh)

How I (Usually) Put It All Together

Season Up: Chop your chicken into bite-size pieces and toss them with Cajun seasoning, paprika, pinch of salt & pepper. I use my hands; it’s messy but more fun.
Brown the Chicken: Heat a biggish pan or Dutch oven over medium heat, add olive oil or butter, and brown the chicken until golden. (Don’t stir too much — let it get some color!) Once browned but not fully cooked, scoop onto a plate for now. Some bits will stick; don’t worry.
Sauté the Veggies: In the same pan, throw in your onion, bell pepper, and garlic. Add a tad more oil if it’s dry. Scrape up those stuck bits (flavor gold). Stir for 3-4 minutes till soft and smelling fantastic.
Spaghetti Time: Dump spaghetti right into the pan. Pour over chicken broth and heavy cream. Give it a gentle stir so nothing sticks (this is where I always get distracted with something, then come running back to stir!).
Simmer & Stir: Pop chicken back in. Simmer uncovered for about 10 minutes, stirring occasionally (I mean, do your best). If it looks like not enough liquid, splash in a bit more broth or even water; but if it’s soupy, just let it bubble longer. Don’t panic if it looks like a bit of a mess halfway through — it always sorts itself out.
Cheese It Up: Once pasta’s cooked and sauce thickened, turn off the heat and toss in mozzarella. Stir till it melts into that dreamy, stringy sauce. Sneak a taste here (professional’s privilege!).
Finish & Feast: Scatter over parsley if you’re feeling chef-y. Maybe a few cracks of black pepper. Serve up hot!

A Few Notes I Learned the Hard Way

The more you stir the pasta, the less likely it’ll clump. But sometimes I forget and just accept a few sticky strands.
Red bell pepper gives a nice sweetness, but green is more traditional (or so I’ve read somewhere; honestly, use what you like).
Once, I tried using a nonstick skillet — sauce just wouldn’t thicken up like in a heavy Dutch oven. Lesson learned, but work with what you’ve got.
If the sauce gets too thick, thin it with milk or a splash of reserved pasta water (if you remember to save any; I almost never do).

Some Variations I’ve Tested (and One I’d Skip Next Time)

I’ve tossed in spinach near the end — it wilts in beautifully. Sausage instead of chicken? Actually, very tasty (and way faster). One time, I swapped in cheddar thinking it’d be "better." Nope. The result was kind of gloopy. Lesson: mozzarella or even a bit of gouda is the way to go.

Gear You Sort of Need (But Don’t Panic)

Big skillet or Dutch oven is ideal. No Dutch oven? Honestly, I’ve cooked this in a battered old saucepan before — just stir more and watch the bottom! Tongs help for tossing spaghetti, but forks work too… artful chaos, as my mum says.

Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce

Keeping Leftovers (If That Ever Happens)

This will keep in a sealed tub in the fridge for up to two days — though, honestly, in my house it never lasts more than a day. It reheats okay in the microwave, just add a splash of milk or broth to bring the sauce back to life.

How I Like to Serve It (But You Do You)

I usually just throw it in big bowls and scatter extra cheese over the top. A crisp green salad works great alongside. Sometimes, for Friday nights, I serve it with garlic bread (the cheat’s kind, from the freezer). Oh, and my daughter always insists on eating hers with a spoon, which, fine, more sauce per bite anyway.

Hard-Earned Pro Tips

Once, I rushed the cheese step and dumped it in on full heat. Result? Stringy, weird goo. Let the pan cool a bit first, trust me.
Burned garlic is bad news, so keep the heat gentle when you sauté it.
If the sauce looks «broken» or too oily, stir in a splash more cream and whisk like wild. It almost always comes back together.

Real Questions I’ve Gotten (and My Real Answers)

Can I use a different cheese? Yeah, totally — just stick with a melty one. Cheddar gets a bit weird, but I’ve tried gouda and Monterey Jack — both are grand.
How can I make it less spicy? Just use less Cajun mix or get a milder one — you can always add more at the table. My husband dumps hot sauce on his anyway, so there’s no pleasing everyone.
Can I make it ahead of time? Probably, but I actually think it tastes better the next day (leftovers are rare, but if they happen — yay lunch).
What if my spaghetti sticks together? Stir, stir, stir... or live with a few clumps. It’s still delish. Plus, I find the sauce helps loosen things up after a minute.
Does it freeze? Sort of. I’ve tried, but the sauce can separate. If you’re asking me? Just eat it fresh or as leftovers the next day — it’s way better that way.

By the way, if you ever want to try your hand at homemade Cajun seasoning, this Spend With Pennies Cajun seasoning never let me down. For actual step-by-step pasta-cooking wisdom, Serious Eats' pasta guide is as nerdy as it gets (in a good way!). If you’re curious about more cheesy sauces, Sally’s cheese sauce recipe is gold. Alright, end of digression, promise!

Easy Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce