Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce

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Bold, spicy, and unapologetically creamy — this Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce is comfort food with attitude. Golden blackened Cajun chicken is seared to perfection, locking in flavor and forming a crisp, smoky crust. Underneath lies a bed of spaghetti, swirled in a rich, garlicky, cheesy cream sauce that clings to every strand like a silky hug. Each bite brings a contrast of creamy and spicy, tender and crispy — the kind of dish that stops conversations at the table.

It’s the kind of weeknight dinner that feels like a reward — decadent yet easy, and perfect for impressing guests without breaking a sweat. Whether you’re craving something indulgent after a long day or looking for dinner ideas to spice up your routine, this one hits all the right notes. From the creamy base of the sauce to the spice-packed chicken, this meal delivers satisfaction with every forkful.

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

• Restaurant-quality flavor at home — no reservations needed.
• A perfect balance of spicy Cajun seasoning and luscious garlic cream sauce.
• Uses simple pantry ingredients but creates a bold, complex flavor profile.
• Ideal for easy dinners, quick lunches, or special occasions.
• Customizable for different heat levels — keep it mild or crank up the spice.
• Great next-day leftovers — the sauce stays creamy and rich.
• Can be made with any pasta you love — spaghetti, fettuccine, or penne.
• A one-pan sauce that’s ready by the time your pasta is done boiling.

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Preparation Phase & Tools to Use for Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce

Creating this dish is easier than it looks — the key is in how you prep and what tools you rely on. With the right setup, you’ll breeze through the process while keeping the kitchen mess to a minimum.

Essential Tools and Equipment (And Why You Need Them)

• Cast Iron Skillet or Heavy-Bottomed Pan
  A must-have for achieving that beautiful blackened crust on the Cajun chicken. It holds high heat evenly, helping you get that deep sear without burning.
• Large Saucepan or Dutch Oven
  Needed for making the garlic mozzarella cream sauce. It allows room for the sauce to bubble and thicken evenly without scorching.
• Pasta Pot with Strainer Insert
  Makes boiling and draining spaghetti effortless. The strainer insert is a game changer for multitasking.
• Meat Thermometer (optional but helpful)
  Ensures your chicken is perfectly cooked — especially helpful if your chicken breasts are thick.
• Tongs or a Fish Spatula
  Helps flip the chicken without tearing that gorgeous crust.
• Whisk
  Crucial for blending the cream sauce smoothly and incorporating the mozzarella without clumps.
• Sharp Chef’s Knife and Cutting Board
  For slicing the cooked chicken into perfect strips before serving.

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Preparation Tips

• Pat the Chicken Dry: Always pat your chicken dry before seasoning. This helps the Cajun spices stick better and ensures a crisp, golden sear.
• Don’t Overcrowd the Pan: If you’re cooking multiple chicken breasts, sear them in batches. Overcrowding drops the pan’s temperature and causes steaming instead of searing.
• Salt Your Pasta Water Generously: It should taste like the sea. This is your only chance to season the spaghetti itself.
• Use Room Temperature Cream: Cold cream added to a hot pan can curdle. Let it sit on the counter for a few minutes before cooking.
• Reserve Pasta Water: Before draining your spaghetti, save about a cup of pasta water. It’s starchy magic that can loosen up the sauce and help it cling to the pasta.
• Shred Your Own Mozzarella: Pre-shredded cheese contains anti-caking agents that can affect the texture of the sauce. Freshly shredded melts smoother and tastes better.
• Let the Chicken Rest: Before slicing, rest the cooked chicken for 5 minutes to keep it juicy.

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Ingredients for Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce

For the Cajun Chicken:

• 2 large boneless, skinless chicken breasts
• 1 ½ tablespoons Cajun seasoning (store-bought or homemade)
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons olive oil (for searing)

For the Creamy Garlic Mozzarella Sauce:

• 3 tablespoons unsalted butter
• 5 cloves garlic, finely minced
• 1 ½ cups heavy cream (room temperature)
• 1 ½ cups freshly shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (optional, for added depth)
• 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
• ½ teaspoon red pepper flakes (optional, for extra heat)
• Salt and pepper, to taste

For the Pasta:

• 12 oz spaghetti (or pasta of your choice)
• Water for boiling
• 1 tablespoon salt (for pasta water)

Optional Garnishes:

• Chopped parsley
• Extra grated Parmesan
• Cracked black pepper
• Drizzle of olive oil or lemon zest for freshness

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Step 1: Season and Prep the Chicken

Pat the chicken breasts dry using paper towels. In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture generously over both sides of the chicken. Set aside and let it marinate for at least 10–15 minutes at room temperature while you prepare other ingredients.

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Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Before draining, reserve 1 cup of pasta water, then drain and set the pasta aside.

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Step 3: Sear the Cajun Chicken

In a cast iron skillet or heavy-bottomed pan, heat olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 5–6 minutes per side or until a golden-blackened crust forms and the internal temperature reaches 165°F (75°C). Remove from the pan and let rest on a cutting board.

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Step 4: Make the Creamy Garlic Mozzarella Sauce

Lower the heat to medium. In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds to 1 minute until fragrant. Slowly pour in the heavy cream, stirring constantly. Let it simmer gently for 2–3 minutes.

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Step 5: Add Cheeses and Seasonings

Add the shredded mozzarella and Parmesan cheese to the sauce. Stir until fully melted and smooth. Add parsley, red pepper flakes (if using), and adjust salt and pepper to taste. If the sauce is too thick, gradually add reserved pasta water to reach your desired consistency.

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Step 6: Combine with Spaghetti

Add the cooked spaghetti directly into the sauce. Toss until every strand is coated and glossy. Let it simmer together for 1–2 minutes so the flavors meld.

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Step 7: Slice and Serve

Slice the rested Cajun chicken into thick strips. Plate the creamy spaghetti and top generously with the sliced chicken. Garnish with parsley, extra Parmesan, and a final twist of cracked black pepper if desired. Serve hot and enjoy!

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Notes

• Homemade Cajun Seasoning Upgrade: For a more vibrant flavor, mix your own Cajun seasoning using paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper. Adjust the heat to your liking.
• Cream Sauce Consistency: If the sauce tightens up too much after sitting, a splash of warm pasta water or cream will bring it back to life without affecting the flavor.
• Customize Your Protein: This recipe also works beautifully with shrimp, salmon, or even grilled tofu for a vegetarian twist — just adjust cooking times accordingly.

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Watch Out for These Mistakes While Cooking

• Overcooking the Chicken: Cajun seasoning burns easily due to the paprika and herbs, so don’t cook on extremely high heat. Aim for a golden-blackened sear without turning it bitter.
• Using Pre-Shredded Cheese: It doesn’t melt well and can make your sauce gritty. Always shred your own mozzarella and Parmesan for a smooth, velvety texture.
• Skipping the Resting Step: Slicing the chicken too soon will cause all those tasty juices to run out. Let it rest for at least 5 minutes before cutting.
• Boiling the Cream: High heat can split the sauce. Keep the heat at a gentle simmer while making the cream base.
• Forgetting to Season the Sauce: Taste at every stage. The pasta, chicken, and sauce all need to be seasoned properly for a balanced flavor.
• Not Saving Pasta Water: This starchy liquid is essential for adjusting the sauce consistency later — don’t pour it all down the drain!
• Crowding the Pan with Chicken: You’ll steam instead of sear. If your skillet is small, cook the chicken in batches.
• Overcooking the Pasta: Slightly undercook your spaghetti so it can finish in the sauce — this helps it soak up more flavor and keeps it from turning mushy.

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

This dish is rich, spicy, and creamy — which means it pairs beautifully with sides that balance and complement those bold flavors. Here are some standout options to round out your meal:

8 Recommendations

1. Garlic Bread or Cheesy Toast
   Classic, crunchy, and perfect for scooping up leftover sauce from your plate.
2. Simple Arugula or Spring Mix Salad
   A fresh salad with lemon vinaigrette cuts through the richness of the cream and spice.
3. Roasted Asparagus with Lemon Zest
   Light and citrusy, roasted asparagus offers a nice contrast to the creamy pasta.
4. Sauteed Green Beans with Garlic and Almonds
   Adds texture and freshness while keeping the Southern comfort vibe alive.
5. Crispy Brussels Sprouts with Balsamic Glaze
   Slightly bitter, crispy sprouts balance the savory depth of the dish beautifully.
6. Buttered Corn on the Cob or Cajun Corn
   Sweet and slightly smoky corn makes a fun and flavorful match.
7. Chilled Cucumber and Tomato Salad
   Refreshing and easy to whip up, this salad cools your palate between spicy bites.
8. Lemon-Parmesan Roasted Potatoes
   Hearty and flavorful, these make the meal even more comforting without overpowering the pasta.

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Storage Instructions

Got leftovers? You’re in luck — this dish stores well and reheats beautifully if handled correctly.

• Refrigerator: Store the Cajun chicken and creamy spaghetti separately in airtight containers if possible. They’ll last up to 3–4 days in the fridge. Keeping them apart helps preserve the texture of the chicken and the creaminess of the sauce.
• Freezer: Not recommended for the full dish due to the cream-based sauce, which can separate when thawed. However, you can freeze the cooked chicken alone for up to 2 months and prepare fresh pasta and sauce when ready to serve.
• Reheating: For best results, reheat on the stove over low heat. Add a splash of cream or milk to loosen the sauce. If using the microwave, use medium power and stir every 30 seconds until evenly warmed.

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Estimated Nutrition (Per Serving)

Based on 4 servings, including chicken and sauce

• Calories: ~710
• Protein: 42g
• Carbohydrates: 52g
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Sugar: 3g
• Fiber: 2g
• Cholesterol: 160mg
• Sodium: 950mg

Note: Nutrition may vary depending on specific ingredient brands or substitutions used.

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Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely! While spaghetti is classic, you can use fettuccine, penne, linguine, or even gluten-free pasta. Just be sure to cook it al dente for the best texture.

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2. Is Cajun chicken too spicy for kids?

It depends on the Cajun seasoning brand and your child’s spice tolerance. To make it milder, reduce the seasoning or use a sweet paprika blend. You can also omit red pepper flakes from the sauce.

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3. Can I make this dish ahead of time?

You can prep components in advance — season and cook the chicken, boil the pasta, and even make the sauce. Store them separately and combine everything when ready to serve.

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4. What if my sauce turns out too thick?

Add a splash of reserved pasta water or a bit of warm cream while stirring over low heat to loosen it back up.

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5. Can I make it without dairy?

Yes, but the flavor and texture will change. Use coconut cream or unsweetened almond cream as a base, and dairy-free mozzarella alternatives. Keep in mind, some plant-based cheeses don’t melt as smoothly.

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6. What protein alternatives work well in this recipe?

Shrimp, salmon, tofu, or sliced turkey sausage all pair wonderfully with the Cajun cream sauce. Adjust cooking times accordingly.

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7. Why is my cheese sauce grainy?

Most often, this happens due to using pre-shredded cheese or adding cheese when the sauce is too hot. Always shred your cheese fresh and melt it on low heat.

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8. Can I use milk instead of cream?

Whole milk can be used, but the sauce will be thinner and less rich. To thicken it, you might need a roux (flour and butter base) or a touch of cream cheese.

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Conclusion

Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce isn’t just another pasta night — it’s a full-on flavor event. With smoky, juicy Cajun-spiced chicken and a luxurious garlic cheese sauce that wraps every noodle in rich, velvety goodness, this dish is comfort food with soul. It’s easy enough for weeknights yet impressive enough to serve at gatherings.

Whether you’re in the mood for something spicy, cheesy, or just flat-out delicious, this recipe delivers every time. Serve it once, and it might just earn a permanent place in your dinner rotation.

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