Description
A rich and creamy spaghetti dish featuring tender Cajun-seasoned chicken simmered in a luscious garlic mozzarella sauce. This recipe combines bold spices, gooey cheeses, and perfectly cooked pasta for a comforting, flavorful meal with a delightful creamy texture.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
Pasta
- 1 pound spaghetti
Sauce
- 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 the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain well and set aside.
- Season the chicken: While the pasta cooks, evenly coat the bite-sized chicken pieces with Cajun seasoning and smoked paprika for a bold and smoky flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, until browned and fully cooked, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
- Make the roux and garlic base: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the flour: Sprinkle in the all-purpose flour and whisk continuously for 1 to 2 minutes to cook out the raw flour taste and form a smooth roux.
- Incorporate liquids: Gradually whisk in the whole milk and chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, allowing the sauce to thicken.
- Add cheeses: Stir in the softened cream cheese and 1 cup of shredded mozzarella cheese until the sauce is melted, silky, and smooth. Then mix in the grated Parmesan cheese.
- Season the sauce: Taste the sauce and adjust the seasoning with salt, freshly ground black pepper, and red pepper flakes if you desire extra heat.
- Combine chicken and sauce: Return the cooked chicken to the skillet and simmer for 2 to 3 minutes to heat through and meld the flavors.
- Toss with pasta: Add the drained spaghetti to the skillet and toss thoroughly so the noodles are evenly coated with the creamy Cajun garlic mozzarella sauce.
- Melt remaining cheese: Sprinkle the remaining 1 cup of mozzarella cheese over the spaghetti. Cover the skillet and let it sit for 2 to 3 minutes until the cheese melts completely.
- Serve: Serve hot, garnished with fresh parsley or additional grated Parmesan cheese if desired for added flavor and color.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- For extra heat, increase the amount of red pepper flakes or use a spicier Cajun seasoning blend.
- Do not overcook the pasta; al dente texture works best with creamy sauces.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: spaghetti, garlic mozzarella sauce, Cajun chicken, creamy pasta, easy dinner, one skillet pasta
