Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce

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If comfort food had a spicy soul, this dish would be it. Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce is a luscious blend of bold, smoky spices, seared chicken with a crispy crust, and a rich, velvety garlic cream sauce that clings to every strand of pasta. The golden, caramelized exterior of the chicken pairs beautifully with the creamy heat-infused sauce, making every bite explode with flavor.

What makes this dish irresistible isn’t just its looks—it’s the perfect harmony of spice, creaminess, and texture. The mozzarella melts into the garlic-infused sauce, adding stretchy richness, while the Cajun seasoning brings that unmistakable kick that wakes up the taste buds. Whether you’re craving a hearty dinner or looking to impress guests, this pasta brings both flair and flavor to the table.

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

• Restaurant-quality at home: It tastes like something off a fancy menu, but it’s easy to make in your own kitchen.
• Perfect balance: Smoky, creamy, garlicky, cheesy, and just the right amount of spicy.
• Customizable: You can swap the chicken for shrimp, or make it vegetarian with mushrooms and zucchini.
• Weeknight-friendly: Ready in about 30–40 minutes, with ingredients that are easy to find.
• Crowd-pleaser: Bold enough for spice lovers, creamy enough for comfort food fans, and satisfying for everyone in between.

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Preparation Phase & Tools to Use (Essential Tools and Equipment + Why They Matter)

Before diving into the magic of this Cajun Chicken Spaghetti, a little prep goes a long way. Having the right tools makes the process smoother, quicker, and ensures every element—from perfectly seared chicken to a silky, lump-free sauce—is done just right.

Key Tools You’ll Need:

• Cast Iron Skillet or Heavy-Bottomed Pan: Vital for getting that golden, crusty sear on the Cajun-seasoned chicken without burning it.
• Large Pot: Essential for boiling spaghetti evenly. Use salted water for better pasta flavor.
• Tongs: For flipping the chicken and tossing the pasta without breaking it.
• Whisk: Helps emulsify the creamy garlic mozzarella sauce smoothly, preventing any cheese clumps.
• Microplane or Garlic Press: To finely mince garlic, extracting maximum flavor.
• Wooden Spoon or Silicone Spatula: Best for stirring sauces without scraping nonstick coatings.
• Meat Thermometer (Optional but Recommended): To check that the chicken reaches 165°F internally without overcooking.

Each of these tools plays a specific role in nailing texture, temperature, and flavor. Trust us, your pasta will thank you.

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Preparation Tips

• Prep Everything First: Dice your garlic, shred your mozzarella, season the chicken, and measure your cream before you start cooking. It prevents any sauce mishaps or overcooked pasta.
• Bring Chicken to Room Temp: Let the chicken sit out for 15–20 minutes before cooking to ensure even searing.
• Salt the Pasta Water Generously: Like the ocean. It’s the only chance to season the noodles from within.
• Reserve Pasta Water: Before draining the spaghetti, save ½ cup of the starchy water to help emulsify the sauce later if needed.
• Don’t Overcrowd the Pan: If you’re making more than two chicken breasts, sear them in batches. Crowding causes steaming, not searing.
• Low and Slow on the Sauce: Don’t crank the heat once the cream and cheese are in—gentle heat ensures a creamy, not gritty, finish.

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Ingredients for This Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce

To create a bold, creamy, flavor-packed plate of Cajun comfort, you’ll need the following ingredients. These are divided into two parts: one for the chicken and the other for the pasta and sauce.

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For the Cajun Chicken:

• 2 boneless skinless chicken breasts
• 1½ tablespoons Cajun seasoning (store-bought or homemade)
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt & pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter

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For the Spaghetti & Sauce:

• 8 oz spaghetti (linguine or fettuccine work well too)
• 4 cloves garlic, finely minced or pressed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1½ cups heavy cream
• 1 cup low-sodium chicken broth
• 1½ cups shredded mozzarella cheese (low moisture, full fat recommended)
• ½ teaspoon red pepper flakes (optional for extra heat)
• ¼ teaspoon Cajun seasoning (for the sauce)
• Salt & pepper, to taste
• Fresh parsley, chopped (for garnish)

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Optional Add-ins:

• Sautéed mushrooms
• Sun-dried tomatoes
• Grated Parmesan (for an extra cheesy bite)
• A squeeze of lemon juice to brighten the richness

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Step 1: Season and Prep the Chicken

Pat the chicken breasts dry with paper towels. Season both sides generously with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Press the seasoning into the chicken so it adheres well. Let it rest at room temperature for 15–20 minutes while you prepare other ingredients.

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Step 2: Sear the Chicken

Heat 1 tablespoon olive oil and 1 tablespoon butter in a cast iron skillet or heavy-bottomed pan over medium-high heat. Once hot, place the chicken in the pan and sear undisturbed for about 5–6 minutes per side, or until it forms a deep, golden-brown crust and reaches 165°F internally. Remove from the pan, let it rest, then slice into strips.

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Step 3: Cook the Spaghetti

While the chicken cooks, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

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Step 4: Make the Garlic Cream Sauce

In the same skillet used for the chicken (don’t clean it—those browned bits add flavor), lower the heat to medium. Add 1 tablespoon butter and 1 tablespoon olive oil. Sauté the minced garlic for about 1 minute, just until fragrant (don’t brown it).

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Step 5: Build the Sauce

Pour in the heavy cream and chicken broth. Whisk gently, scraping up any flavorful bits from the pan. Let the sauce simmer for 4–5 minutes to slightly reduce.

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Step 6: Add the Cheese

Lower the heat and slowly add the shredded mozzarella, a handful at a time, whisking constantly until melted and smooth. Stir in red pepper flakes, a pinch of Cajun seasoning, and adjust salt and pepper to taste.

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Step 7: Combine Pasta and Sauce

Toss the cooked spaghetti into the sauce, using tongs to coat each strand thoroughly. If the sauce feels too thick, loosen it with a splash or two of the reserved pasta water.

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Step 8: Plate and Serve

Twirl the pasta onto plates or a serving dish. Top with sliced Cajun chicken, a sprinkle of chopped parsley, and an extra dusting of Cajun seasoning if you like it spicy. Serve hot and creamy!

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Notes

• Mozzarella Matters: Use low-moisture, full-fat mozzarella for the best melt and flavor. Fresh mozzarella tends to be too watery for this sauce.
• Rest the Chicken: Always let the chicken rest for 5 minutes before slicing. It locks in juices and keeps the meat tender.
• Layer the Spice: Don’t rely solely on the chicken for flavor—adding a touch of Cajun seasoning to the sauce enhances the overall balance.
• Sauce Consistency: If your sauce becomes too thick, loosen it with the reserved pasta water a tablespoon at a time until it coats the pasta luxuriously.

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Watch Out for These Mistakes While Cooking

• Overcooking the Chicken: Cajun seasoning can darken quickly. Keep the heat at medium-high and avoid burning the crust before the inside is cooked. Use a meat thermometer to hit 165°F safely.
• Breaking the Sauce: Adding cheese to boiling cream can cause it to separate. Lower the heat before adding mozzarella and stir constantly.
• Skipping the Pasta Water: That starchy liquid is key for helping the sauce stick to the noodles. Don’t forget to reserve it!
• Using Pre-shredded Cheese: It often contains anti-caking agents that prevent smooth melting. Shred your mozzarella fresh for best results.
• Salting Too Late: Taste as you go, but remember the chicken, cheese, and Cajun seasoning already bring salt to the party. Over-seasoning is easy to do.
• Crowding the Chicken Pan: Give each piece space. Crowding traps steam, making the chicken soggy rather than seared.
• Undercooking Garlic: Garlic burns fast and turns bitter. Keep the heat low and only sauté until fragrant—about 1 minute.
• Skipping the Garnish: A bit of chopped parsley adds fresh contrast to the rich, creamy sauce. It’s a small touch that makes a big difference visually and flavor-wise.

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

This dish is rich, creamy, and boldly spiced—so the right sides can either cool things down or complement its boldness. Whether you want something light and refreshing or warm and hearty, these pairings can balance your plate beautifully.

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8 Delicious Side Recommendations:

1. Garlic Bread or Cheesy Breadsticks

You can never go wrong with buttery, crispy garlic bread to mop up every bit of that luscious sauce.

2. Simple Green Salad

Toss fresh greens with lemon vinaigrette or balsamic to balance out the richness of the pasta. Arugula, baby spinach, and cherry tomatoes work great.

3. Roasted Vegetables

Oven-roasted broccoli, Brussels sprouts, or asparagus with olive oil and sea salt offer a crisp, earthy contrast.

4. Grilled Corn on the Cob

Slightly sweet, smoky grilled corn pairs well with Cajun spices and adds a juicy crunch.

5. Creamed Spinach or Sauteed Kale

Add a creamy or garlicky green side dish to echo the pasta’s smoothness while sneaking in extra veggies.

6. Spicy Pickled Vegetables or Giardiniera

The acidity and crunch from pickled vegetables help cut through the richness and refresh the palate.

7. Coleslaw (Vinegar-Based)

A crisp, tangy slaw (not mayo-heavy) adds a cooling bite and texture that pairs wonderfully with Cajun heat.

8. Fried or Baked Okra

For a true Southern twist, crispy okra offers an extra layer of Cajun-inspired soul food goodness.

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Storage Instructions

Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce stores surprisingly well—just a few tweaks ensure it tastes just as good reheated.

Refrigeration:

• Storage time: 3 to 4 days in an airtight container.
• Let the pasta cool fully before storing to avoid condensation.
• Store chicken and pasta together or separately, depending on how you plan to reheat.

Reheating Tips:

• Stovetop: Reheat gently in a skillet over medium-low heat. Add a splash of milk or chicken broth to loosen the sauce.
• Microwave: Use 50–70% power to avoid overheating the cream sauce. Stir halfway through.
• Oven: Place in an oven-safe dish, cover with foil, and warm at 300°F for 15–20 minutes.

Freezing:

• Cream-based sauces don’t always freeze well—they can separate. If needed, freeze the chicken and pasta separately in freezer-safe containers for up to 1 month.
• Reheat gently and stir in fresh cream and cheese to revive the texture.

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Estimated Nutrition (Per Serving – Based on 4 Servings)

Nutrient	Amount
Calories	~690 kcal
Protein	41g
Carbohydrates	52g
Fat	36g
Saturated Fat	18g
Unsaturated Fat	14g
Trans Fat	0g
Sugar	3g
Fiber	3g
Cholesterol	140mg
Sodium	680mg
Serving Size	~1½ cups

Nutrition may vary depending on the brand of ingredients and optional additions like cheese or veggies.

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Frequently Asked Questions

1. Can I use a different type of pasta instead of spaghetti?

Absolutely! Linguine, fettuccine, or even penne work well with the creamy sauce and hold up to the Cajun chicken.

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2. How spicy is this dish?

The spice level is moderate by default. You can control the heat by adjusting the Cajun seasoning and red pepper flakes—omit them for a milder version or double them if you love it hot.

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3. Can I make this dish ahead of time?

Yes, you can prep the chicken and sauce separately, then boil pasta and combine everything just before serving. The sauce may thicken in the fridge, so keep some chicken broth or cream handy to refresh it.

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4. What if I don’t have heavy cream?

You can substitute with half-and-half or a mix of milk and a tablespoon of flour for thickness. The result won’t be quite as rich, but still delicious.

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5. Is this recipe gluten-free?

Not by default, but you can easily make it gluten-free by using gluten-free pasta and ensuring your Cajun seasoning and chicken broth are free of hidden gluten.

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6. Can I make this vegetarian?

Definitely. Replace the chicken with sautéed mushrooms, zucchini, or a plant-based meat alternative. The creamy garlic mozzarella sauce works well with veggies too.

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7. How do I avoid stringy or clumpy cheese in the sauce?

Use low-moisture mozzarella and add it slowly over low heat. Stir constantly until fully melted before adding more. Avoid overheating once the cheese is added.

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8. What kind of Cajun seasoning should I use?

You can use store-bought blends or make your own with paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper. A homemade version gives you control over salt and spice.

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Conclusion

Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce is more than a pasta dish—it’s a crave-worthy fusion of smoky Southern heat and creamy Italian indulgence. Whether you’re cooking for a date night, a dinner party, or just treating yourself on a weekday, this recipe delivers big on flavor, texture, and satisfaction. With a few staple ingredients and less than an hour in the kitchen, you’ll have a show-stopping plate that’s bold, comforting, and absolutely unforgettable.

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