Creamy Cajun Garlic Chicken Spaghetti with Mozzarella Parmesan Sauce is a rich, comforting pasta dish loaded with tender seasoned chicken and coated in a velvety garlic cream sauce blended with mozzarella and Parmesan. With bold Cajun spices and a perfectly creamy texture, this recipe is ideal for busy weeknights or cozy family dinners.
Why You’ll Love This Recipe
Quick and easy to prepare in just 30 minutes
Packed with bold Cajun flavor and creamy garlic goodness
Perfect balance of spice, richness, and cheesiness
Family-friendly and satisfying
Great for meal prep and reheats beautifully
Customizable with vegetables or extra heat
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound spaghetti
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups heavy cream
1 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons cornstarch
2 tablespoons cold water
Directions
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Drain well and toss with a small drizzle of olive oil to prevent sticking. Set aside.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Season evenly with Cajun seasoning, paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and chicken broth. Stir well and bring the mixture to a gentle simmer. Allow it to cook for 3–4 minutes so the flavors combine.
In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually whisk this mixture into the simmering sauce. Continue cooking for 2–3 minutes until the sauce thickens.
Reduce the heat to low and stir in the shredded mozzarella and grated Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
Return the cooked chicken to the skillet. Add the drained spaghetti and toss everything together until the pasta and chicken are thoroughly coated in the sauce.
Let the pasta cook together for 2–3 additional minutes to allow the flavors to blend. Serve hot.
Add vegetables such as sliced bell peppers, mushrooms, spinach, or steamed broccoli for extra texture and nutrition.
For additional heat, mix in a pinch of cayenne pepper or extra Cajun seasoning.
Substitute half-and-half for heavy cream for a slightly lighter sauce, though the texture will be less rich.
Use penne or fettuccine instead of spaghetti if preferred.
Add a squeeze of fresh lemon juice at the end for a subtle brightness that balances the richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium-low heat, adding a splash of chicken broth or cream to loosen the sauce. Stir gently until heated through.
You can also microwave individual portions in 30-second intervals, stirring between each interval to ensure even heating.
Freezing is not recommended, as cream-based sauces may separate after thawing.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and may provide even more flavor and tenderness.
Is this dish very spicy?
It has mild to moderate heat from the Cajun seasoning. You can adjust the spice level to suit your taste.
Can I make this recipe ahead of time?
Yes, you can prepare it a few hours in advance and gently reheat before serving.
How do I prevent the sauce from becoming too thick?
Add a small amount of chicken broth or cream while reheating to maintain a smooth consistency.
Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts more smoothly and creates a creamier sauce.
What can I serve with this pasta?
A fresh green salad or garlic bread pairs wonderfully with this creamy pasta dish.
Can I make it gluten-free?
Yes, simply use gluten-free spaghetti and ensure your Cajun seasoning is gluten-free.
Why is my sauce separating?
This can happen if the heat is too high. Keep the sauce at a gentle simmer and avoid boiling after adding cheese.
Can I add more garlic?
Absolutely. Increase the garlic to suit your preference for a stronger flavor.
Is this recipe suitable for meal prep?
Yes, it stores well in the refrigerator and reheats nicely, making it perfect for planned meals.
Conclusion
Creamy Cajun Garlic Chicken Spaghetti with Mozzarella Parmesan Sauce delivers bold flavor, creamy texture, and comforting satisfaction in every bite. With simple ingredients and quick preparation, this dish is perfect for busy weeknights while still feeling special enough for guests. Try it once, and it may quickly become a regular favorite at your dinner table.
Creamy Cajun Garlic Chicken Spaghetti with Mozzarella Parmesan Sauce is a rich and comforting pasta dish featuring tender Cajun-seasoned chicken tossed in a velvety garlic cream sauce with melted mozzarella and Parmesan. Perfect for busy weeknights or cozy family dinners.
Ingredients
1 pound spaghetti
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups heavy cream
1 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Drain and toss with a small drizzle of olive oil. Set aside.
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken in a single layer and season with Cajun seasoning, paprika, salt, and black pepper. Cook 6–8 minutes until golden and fully cooked. Remove and set aside.
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Pour in heavy cream and chicken broth. Bring to a gentle simmer and cook 3–4 minutes.
Whisk cornstarch and cold water together until smooth. Gradually whisk into the sauce and cook 2–3 minutes until thickened.
Reduce heat to low and stir in mozzarella and Parmesan cheese until fully melted and smooth.
Return chicken to the skillet and add drained spaghetti. Toss until evenly coated.
Cook together for 2–3 additional minutes to blend flavors. Serve hot.
Notes
Use freshly grated cheese for the smoothest sauce.
Keep heat low after adding cheese to prevent separation.
Add vegetables like spinach or bell peppers for extra nutrition.
Store leftovers in the refrigerator for up to 3 days.
Freezing is not recommended due to the cream-based sauce.
