Ingredients

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

Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain well and set aside.

Step 2: While the pasta cooks, season the bite-sized chicken pieces evenly with Cajun seasoning and smoked paprika.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.

Step 5: Sprinkle in the all-purpose flour and whisk continuously for 1–2 minutes to cook out the raw flour taste and form a roux.

Step 6: Gradually whisk in the whole milk and chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer to thicken.

Step 7: Stir in the cream cheese and 1 cup of shredded mozzarella until everything is melted and the sauce is silky smooth. Then add the grated Parmesan cheese.

Step 8: Taste and season the sauce with salt, freshly ground black pepper, and optional red pepper flakes for extra heat.

Step 9: Return the cooked chicken to the skillet and simmer for 2–3 minutes to heat through and meld the flavors.

Step 10: Add the drained spaghetti to the skillet and toss thoroughly to coat the noodles evenly with the creamy Cajun sauce.

Step 11: Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover the skillet and let it sit for 2–3 minutes until the cheese melts.

Step 12: Serve hot, garnished with fresh parsley or extra Parmesan cheese if desired.

Tips & Variations

For a vegetarian version, substitute chicken with sautéed mushrooms or roasted vegetables.

If you prefer less spice, reduce the Cajun seasoning or omit the red pepper flakes.

Use low-fat cream cheese and milk for a lighter sauce, though it may be less creamy.

Add fresh herbs like basil or thyme to the sauce for a fragrant twist.

FAQs

Can I use a different type of pasta?

Yes, this sauce works well with most pasta shapes such as penne, fettuccine, or rigatoni. Just adjust the cooking time according to the pasta package instructions.

Is it possible to prepare this dish ahead of time?

You can cook the chicken and sauce in advance and store them separately from the pasta to prevent sogginess. Reheat and combine just before serving for the best texture.