Name: Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons Cajun seasoning; 2 tablespoons olive oil; 1 tablespoon butter (for searing chicken); 8 ounces spaghetti; 2 tablespoons butter (for sauce); 4 garlic cloves, minced; 1 cup heavy cream; 1½ cups shredded mozzarella cheese; ½ teaspoon salt (or to taste); ½ teaspoon black pepper (or to taste); 2 tablespoons fresh chopped parsley; ½ cup reserved pasta water (as needed)

There’s something incredibly satisfying about a dish that brings bold spice, creamy comfort, and rich flavor all in one bite. That’s exactly what you get with this Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce. The first time I made this, I wasn’t expecting it to become a staple so quickly. But now? It’s in heavy rotation at my dinner table, and once you try it, I think it’ll earn that spot in your kitchen too.

The Cajun seasoning gives the chicken an irresistible kick—crispy on the outside, juicy on the inside—while the spaghetti is coated in a luscious garlic mozzarella cream sauce that pulls everything together. It’s not just a meal, it’s a comfort food experience, and it doesn’t require hours in the kitchen. Let’s dive in.

Why You’ll Love This Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce

If you’re someone who craves creamy pasta but also loves a little spice, this dish is going to hit the sweet spot. It’s the kind of recipe that feels fancy enough for date night, but quick and simple enough for a Tuesday dinner. The sauce is rich but not heavy, and the Cajun-spiced chicken adds a perfect balance of heat and flavor.

Not to mention—it’s a one-pan kind of hero. You won’t need a million dishes or complicated techniques. Just bold ingredients, a few smart steps, and a plate full of crave-worthy flavor.

What’s the Best Chicken Cut for Cajun Chicken Spaghetti?

For this dish, I always go for boneless, skinless chicken breasts. They cook evenly, soak up the Cajun seasoning beautifully, and slice up perfectly to lay over the spaghetti. That said, boneless chicken thighs are a fantastic alternative if you’re after even more juiciness and a richer flavor profile. Thighs tend to be a bit more forgiving if you’re worried about overcooking.

You can also use pre-cooked rotisserie chicken in a pinch—just give it a light sear with Cajun seasoning in a skillet before adding it to the pasta. It’s not quite the same crispy finish, but still delicious.

Options for Substitutions

One of the best parts about this recipe is how easy it is to tweak based on what you have in the kitchen. Here are a few smart swaps you can make:

Pasta: While spaghetti is my go-to, fettuccine, linguine, or even penne work great. Anything that holds the creamy sauce will do the trick.
Mozzarella: If you’re out of mozzarella, try provolone or fontina for a similar melt and mild flavor. Want more sharpness? Go for parmesan or asiago.

Heavy Cream: Half-and-half works fine if you want to lighten it up a bit. You’ll lose a touch of richness, but it’ll still be creamy.
Garlic: Fresh is best, but garlic powder will work in a pinch—just use half the amount.
Cajun Seasoning: No store-bought mix? A blend of smoked paprika, cayenne, garlic powder, onion powder, and dried thyme can easily replicate it.

These substitutions won’t take away from the dish—they’ll just make it yours.

Ingredients for Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce

Each ingredient here plays a key role in delivering that bold yet creamy flavor combo this dish is all about. Let’s break it down:

Boneless, Skinless Chicken Breasts
These are the protein centerpiece—perfect for soaking up that smoky Cajun rub and getting that beautiful sear.

Cajun Seasoning
This gives the chicken its signature bold flavor—spicy, smoky, and just enough heat to wake up your taste buds.
Olive Oil & Butter
The combination of both helps get a golden, flavorful crust on the chicken while adding richness to the sauce.
Garlic (minced)
Fresh garlic is key—it perfumes the whole dish and adds depth to the creamy sauce.

Heavy Cream
This is what makes the sauce luxuriously smooth and indulgent. It ties the mozzarella and garlic together.
Mozzarella Cheese (shredded)
It melts into the sauce for that perfect stretchy, cheesy finish. Creamy, gooey, and addictive.
Spaghetti
Classic and sturdy, it carries the sauce well and creates the ultimate comfort base for the chicken.

Fresh Parsley (chopped)
A final touch for freshness, color, and a slight herbaceous lift to balance the richness.
Salt & Black Pepper
Simple seasonings that bring all the flavors into harmony without overpowering them.

Step 1: Season and Prep the Chicken

Pat the chicken breasts dry with a paper towel. Coat them generously on both sides with Cajun seasoning, pressing it in slightly so it adheres. Let them sit for about 10 minutes while you prep everything else—this gives the seasoning a chance to soak in.

Step 2: Cook the Chicken

Heat olive oil and a bit of butter in a large skillet over medium-high heat. Once hot, add the chicken and sear for about 5–6 minutes per side, depending on thickness. You’re aiming for a dark, crisp crust and fully cooked inside. Remove from pan and let it rest before slicing.

Step 3: Cook the Spaghetti

While the chicken is cooking, boil salted water and cook the spaghetti until just shy of al dente (about 1 minute less than the package suggests). Drain and set aside, reserving ½ cup of pasta water.

Step 4: Make the Garlic Mozzarella Sauce

In the same skillet you cooked the chicken (leave those browned bits!), lower the heat to medium. Add a bit more butter if needed, then toss in the minced garlic. Sauté for 30 seconds until fragrant. Pour in the heavy cream and stir, scraping the bottom of the pan.

Step 5: Add Mozzarella and Simmer

Once the cream starts to bubble slightly, reduce the heat and slowly whisk in the shredded mozzarella. Stir until melted and smooth. If the sauce is too thick, stir in a splash of reserved pasta water.

Step 6: Toss Pasta and Finish the Dish

Add the drained spaghetti into the sauce and toss until fully coated. Let it simmer for 1–2 minutes so the pasta absorbs flavor. Season with salt and pepper to taste. Top with sliced Cajun chicken and a sprinkle of fresh parsley.

How Long to Cook Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce

Timing is key to nailing this dish without overcooking anything. Here’s the breakdown:

Chicken: About 5–6 minutes per side on medium-high heat, depending on thickness. You want it cooked through (internal temp of 165°F) with a nice crust.
Spaghetti: Boil for about 8–9 minutes, just under al dente since it’ll finish in the sauce.
Sauce: Simmer for 5–7 minutes total—from garlic sauté to cheese melt to pasta toss.

Altogether, you’re looking at around 30 minutes total, from prep to plate.

Tips for Perfect Cajun Chicken Spaghetti

Pound the Chicken Evenly: If the chicken breasts are thick, give them a light pound so they cook evenly and don’t burn on the outside before cooking through.
Don’t Skimp on Seasoning: Really coat the chicken well with Cajun seasoning—this is what builds the crust and flavor punch.

Use Fresh Garlic: Pre-minced stuff can work, but nothing beats the aroma and flavor of fresh garlic sautéed in butter.
Shred Your Own Mozzarella: Pre-shredded cheese has anti-caking agents that don’t melt as smoothly. Grate it yourself for the silkiest sauce.
Control the Heat: Cajun seasoning varies in spice level. Taste it first and adjust—especially if cooking for kids or spice-sensitive eaters.

Reserve Pasta Water: A splash of starchy water can loosen up your sauce if it gets too thick and help it cling to the pasta.
Rest the Chicken: Give it a few minutes before slicing so you don’t lose all those delicious juices.

Watch Out for These Mistakes While Cooking

Even a simple dish like Cajun Chicken Spaghetti can run into trouble if you’re not careful. Keep an eye out for these common mistakes:

Overcooking the Chicken: Dry chicken will ruin the balance of creamy and juicy. Use a meat thermometer or do a quick slice test at 5–6 minutes per side.
Not Salting the Pasta Water: It’s your only chance to season the pasta from within—don’t skip it.
Letting the Garlic Burn: Garlic goes from golden to bitter in seconds. Keep the heat moderate and stir constantly during that step.

Adding Cheese Too Fast: Dumping all the mozzarella in at once can cause clumps. Add it gradually and stir continuously for a smooth, velvety sauce.
Skipping the Rest Time for Chicken: Cutting it too soon lets the juices run out. Let it sit for 5 minutes before slicing for maximum flavor.
Using Cold Pasta Water in the Sauce: Only add warm or room-temp reserved pasta water. Cold water can seize up your sauce.

What to Serve With Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce?

This dish is rich and flavorful, so the right sides can round it out perfectly—either to lighten things up or go full-on comfort mode.

Simple Arugula Salad

A peppery bite with a light lemon vinaigrette balances out the creamy sauce and spicy chicken.

Garlic Bread

Crunchy, buttery, and perfect for soaking up that extra mozzarella sauce at the bottom of the plate.

Roasted Broccoli

Slightly charred broccoli adds texture and a savory contrast. A squeeze of lemon brings it to life.

Parmesan Asparagus

Oven-roasted asparagus with a dusting of cheese is a flavorful, elegant side.

Tomato Cucumber Salad

Light, juicy, and fresh—this adds brightness and a cool contrast to the warm, creamy pasta.

A Glass of Chilled White Wine

A crisp Pinot Grigio or Sauvignon Blanc cuts the richness and enhances the Cajun spice.

Cornbread Muffins

A Southern-inspired twist that brings a slightly sweet balance to the heat and cream.

Lemon-Butter Green Beans

Fast, flavorful, and with just enough acidity to freshen up each bite of pasta and chicken.

Storage Instructions

Got leftovers? Good news—this Cajun Chicken Spaghetti stores and reheats beautifully with just a few tips:

Refrigerator: Store in an airtight container for up to 3 days. Keep the chicken and pasta together so the flavors continue to mingle.
Freezer: While the chicken freezes well, the creamy sauce can separate. If you do freeze it, use an airtight container and reheat slowly with a splash of cream to bring it back to life. Best consumed within 1 month.

Reheating: Gently reheat in a skillet over medium-low heat. Add a splash of milk or cream to loosen the sauce as it warms. Microwave works too—cover loosely and stir halfway through.

Avoid overcooking while reheating or the chicken can dry out and the sauce may split.

Estimated Nutrition

Here’s an estimate per serving (assuming 4 servings total):

Calories: ~650
Protein: ~40g
Carbohydrates: ~45g

Fat: ~35g
Saturated Fat: ~18g
Cholesterol: ~130mg

Sodium: ~800mg
Fiber: ~2g
Sugar: ~2g

Keep in mind this will vary slightly based on the exact ingredients you use (especially the brand of Cajun seasoning and cheese).

Frequently Asked Questions

What kind of Cajun seasoning should I use?

You can use any store-bought Cajun blend you like, but look for one without too much salt so you can control the overall seasoning. Want to make your own? Blend smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper.

Can I make this recipe less spicy?

Absolutely. Either reduce the amount of Cajun seasoning on the chicken or use a mild homemade version. You can also balance it out by adding a little extra cream or cheese to the sauce.

Can I use pre-cooked chicken?

Yes! Shred or slice rotisserie chicken, then sear it quickly in a skillet with Cajun seasoning to give it that signature flavor before tossing it in.

Can I make this gluten-free?

Totally doable—just swap the spaghetti for your favorite gluten-free pasta. Make sure your Cajun seasoning doesn’t have any hidden gluten ingredients (some blends do).

Will the sauce thicken as it cools?

Yes, the mozzarella and cream will continue to thicken as it sits. If it gets too thick when reheating, loosen it up with a splash of milk, cream, or reserved pasta water.

Can I add veggies to this recipe?

Definitely! Sautéed bell peppers, mushrooms, or spinach would be great additions. Just cook them after the chicken and before starting the sauce.

What if my sauce gets clumpy?

Clumpy sauce usually means the cheese was added too fast or the heat was too high. Take your time melting the mozzarella and keep the heat low once the cream is in.

Can I use a different type of pasta?

Of course! Fettuccine, linguine, penne, or even bowties all work great—anything that can hold onto that creamy sauce.

Conclusion

This Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce is more than just comfort food—it’s the kind of dish that feels indulgent, flavorful, and surprisingly easy to pull off on a weeknight. With that crispy, seasoned chicken, a dreamy mozzarella cream sauce, and the flexibility to tweak it to your liking, it’s no wonder this one keeps making repeat appearances in my kitchen.

Whether you’re cooking to impress or just craving something cozy and bold, this recipe delivers every time. Try it once, and I promise—it won’t be the last.