Creamy Cajun Chicken Pasta

This creamy Cajun chicken spaghetti combines tender chicken pieces with a rich, garlicky mozzarella sauce that clings beautifully to every strand of pasta. The marriage of Cajun spices with a velvety cheese sauce creates an irresistible comfort food that's both elegant and satisfying.

I first made this dish when my sister came over unannounced with her hungry teenagers. The ingredients were already in my pantry, and everyone was scraping their plates clean. Now it's requested at nearly every family gathering.

Ingredients

• Boneless skinless chicken breasts: create the protein foundation of this dish and absorb the Cajun flavors beautifully. Look for fresh, plump pieces that are uniform in size for even cooking.
• Cajun seasoning: brings the signature spicy flavor profile. Choose one with less salt if possible so you can control the overall saltiness.
• Spaghetti pasta: works perfectly to hold the creamy sauce. Use quality pasta made from durum wheat for the best texture.
• Butter: adds richness and helps create the base for our sauce. Use unsalted to control sodium levels.
• Whole milk: provides creaminess without being too heavy. The fat content helps the sauce come together properly.
• Chicken broth: enhances the savory notes and thins the sauce to the perfect consistency.
• Cream cheese: acts as a thickener and adds tangy richness. Allow it to soften at room temperature for easier incorporation.
• Mozzarella cheese: creates those irresistible cheese pulls and mild flavor that complements the spicy Cajun notes.
• Parmesan cheese: adds depth and umami to the sauce. Freshly grated works best for melting.
• Garlic: infuses the entire dish with aromatic flavor. Fresh cloves will give the most vibrant taste.
• Red bell pepper: adds sweetness and color. Choose firm, bright colored peppers.

How To Make Creamy Cajun Chicken Spaghetti

Prepare the chicken:

Season chicken pieces generously with Cajun seasoning, making sure each piece is evenly coated. This step builds the foundation of flavor, so don't be shy with the spices. The chicken should look well covered with the reddish spice blend.

Sauté the chicken:

Heat olive oil in a large skillet over medium high heat until shimmering. Add chicken pieces in a single layer without overcrowding. Cook for 4 to 5 minutes, turning occasionally, until golden brown on all sides and cooked through to 165°F. The caramelization on the outside locks in moisture and develops deeper flavor.

Cook the pasta:

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, usually 8 to 10 minutes. Reserve 1 cup of pasta water before draining. The starchy water acts as an insurance policy if your sauce needs thinning later.

Create the sauce base:

In the same skillet after removing the chicken, melt butter over medium heat. Add minced garlic and diced bell pepper, cooking until fragrant and slightly softened, about 2 minutes. The butter will take on a beautiful golden hue and the kitchen will fill with an amazing aroma.

Build the cheese sauce:

Reduce heat to medium low. Pour in milk and chicken broth gradually while whisking constantly to prevent lumps. Allow the mixture to simmer gently for 3 minutes until it begins to thicken slightly. Add softened cream cheese in small pieces, whisking until completely melted and incorporated.

Add the cheeses:

Gradually sprinkle in 1½ cups of mozzarella and all of the Parmesan, stirring continuously until melted and smooth. The sauce should coat the back of a spoon and have a silky, flowing consistency. If too thick, add a splash of reserved pasta water.

Combine elements:

Return the cooked chicken to the skillet, along with the drained spaghetti. Gently toss everything together using tongs until the pasta is evenly coated with sauce and the chicken is distributed throughout. The sauce should cling to each strand of spaghetti.

Final touch:

Sprinkle the remaining ½ cup of mozzarella over the top and cover the skillet for 2 minutes until the cheese melts. For an optional golden finish, place under the broiler for 1 to 2 minutes, watching carefully to prevent burning.

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I'm particularly fond of using a high quality Cajun seasoning in this recipe. My grandmother was from Louisiana, and she taught me that the right spice blend makes all the difference. I keep a special jar just for this dish, and the smell always brings back memories of her kitchen filled with laughter and incredible food.

Make Ahead Options

This Cajun chicken pasta can be prepared up to two days in advance and stored in the refrigerator. The flavors actually develop and intensify overnight, making it even more delicious the next day. When reheating, add a splash of milk or cream to refresh the sauce as it tends to thicken when chilled. Heat gently over medium low heat rather than using high heat which can cause the sauce to separate.

Variations to Try

The beauty of this recipe lies in its adaptability. Swap chicken for shrimp or andouille sausage for an authentic Cajun twist. Vegetarians can replace the meat with roasted mushrooms and zucchini which absorb the Cajun spices wonderfully. For a lighter version, use half and half instead of whole milk and reduce the cheese by a third. Gluten free pasta works perfectly in this recipe, just be sure to cook it slightly less than the package directions for the best texture.

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Perfect Pairings

Serve this rich pasta dish with a simple side salad dressed with lemon vinaigrette to cut through the creaminess. Garlic bread makes an excellent accompaniment for soaking up extra sauce. For beverages, a crisp Sauvignon Blanc or light Pinot Noir complements the flavors without overwhelming them. For non alcoholic options, sparkling water with a squeeze of lemon provides a refreshing contrast to the rich dish.

Storage Instructions

Store leftover Cajun chicken spaghetti in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so when reheating, add a small amount of milk to restore the creamy consistency. Reheat gently in a covered skillet over medium low heat, stirring occasionally until warmed through. While you can freeze portions for up to 1 month, the texture of the sauce may change slightly upon thawing. Thaw overnight in the refrigerator before reheating for best results.

Frequently Asked Questions

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal since they cook quickly and evenly, but chicken thighs can also be used for a juicier texture.

→ Can I make this dish spicier?

Yes, you can increase the Cajun seasoning or add crushed red pepper flakes for extra heat.

→ What is the best way to avoid clumps in the cheese sauce?

Make sure the cream cheese is softened and the milk is warm. Gradually stir in the shredded mozzarella and Parmesan over low heat.

→ Can I use a different type of pasta?

Yes, you can substitute spaghetti with fettuccine, linguine, or even penne, depending on your preference.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to maintain the creamy consistency.