Easy Homemade Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce — A Traditional, Comforting & Healthy Weeknight Meal
1️⃣ Introduction (Storytelling + Emotion)
The first time I made Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce, the whole apartment smelled like a little Southern kitchen—warm garlic, smoky spices, and melting cheese. I remember my roommate peeking in and saying, “That smells like Sunday,” and suddenly a weekday dinner felt like a family gathering. This dish is perfect for weeknight dinners when you want something cozy and impressive, a Sunday family meal, or even for holidays when you want comfort food with a little kick.
Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce is rich, comforting, and surprisingly easy to make. It’s one of those homemade meals that looks like you spent hours but comes together in about 30–40 minutes.
1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
Salt and freshly ground black pepper, to taste
Optional: Red pepper flakes for extra heat
Optional garnish: chopped fresh parsley or green onions, lemon wedges
👩🍳 Directions
Season the chicken: In a bowl, toss the chicken pieces with olive oil, Cajun seasoning, and smoked paprika until evenly coated. Let rest 5 minutes.
Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9–11 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
Sear the chicken: While pasta cooks, heat a large skillet over medium-high heat. Add the seasoned chicken and cook 6–8 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
Start the sauce: In the same skillet, reduce heat to medium. Add butter and let melt. Add minced garlic and cook 30–60 seconds until fragrant—don’t let it burn.
Make the roux: Sprinkle the flour over the butter-garlic mixture and whisk constantly for 1 minute to cook out the raw flour taste.
Add liquids: Gradually whisk in milk and chicken broth until smooth. Bring to a gentle simmer and cook 3–4 minutes until sauce thickens slightly. If too thick, add a splash of reserved pasta water.
Add cheeses: Lower heat and add cream cheese; stir until completely melted and creamy (about 2–3 minutes). Stir in 1½ cups mozzarella and all the Parmesan until melted. Taste and season with salt, pepper, and red pepper flakes if using.
Combine pasta & chicken: Add the cooked spaghetti and chicken back to the skillet. Toss thoroughly to coat every strand with that garlicky, cheesy sauce—about 1–2 minutes. If sauce is too tight, loosen with reserved pasta water, 1 tablespoon at a time.
Finish & broil (optional): Transfer to an oven-safe dish, sprinkle remaining 1/2 cup mozzarella on top, and broil 2–3 minutes until bubbly and golden. Watch closely to avoid burning.
Serve: Garnish with parsley or green onions and a squeeze of lemon if you like a bright finish. Serve immediately.
Quick tips in-step: don’t overcook pasta (stop at al dente) and use room-temperature cream cheese for a smoother sauce.
💡 Tips & Variations
Low-carb swap: Replace spaghetti with spiralized zucchini (zoodles) or shirataki noodles. Add zoodles at the end to warm through (they cook quickly).
Gluten-free: Use gluten-free spaghetti and replace flour with a gluten-free flour blend or cornstarch (mix cornstarch with a little cold milk before adding).
Vegan/dairy-free: Use plant-based cream cheese + vegan shredded mozzarella and a dairy-free milk (unsweetened soy or oat for creaminess). Swap chicken for pan-fried tofu, tempeh, or chickpeas and use vegan “Parmesan” or nutritional yeast. Increase Cajun for more flavor.
Healthier swaps: Use half-and-half or 2% milk instead of whole milk, bake the chicken instead of pan-frying with less oil, or add extra veggies (bell peppers, spinach, mushrooms) for fiber and nutrients.
More heat: Add Cajun hot sauce or extra cayenne pepper to the sauce.
One-pan shortcut: Cook spaghetti broken in half directly in a large skillet with extra broth (about 4 cups) and finish with cheeses once pasta is tender—stir frequently.
Serving ideas: Serve with a crisp green salad, roasted vegetables, or garlic bread for dipping. A squeeze of lemon brightens the rich sauce.
Storage: Refrigerate leftovers in an airtight container up to 3–4 days. Reheat gently on low in a skillet with a splash of milk or in the microwave in short bursts to avoid separating.
Freezing: Freeze in a freezer-safe container up to 2 months. Thaw overnight before reheating. Note: texture of pasta may soften slightly after freezing.
🩺 Health & Lifestyle Tie-in (Optional)
This dish brings satisfying protein from the chicken and calcium from the dairy—great for active lifestyles. Using olive oil and adding veggies increases heart-healthy fats and fiber. Small swaps, like using lower-fat milk or adding more vegetables, can make the recipe lighter while keeping the flavor.
Eating more home-cooked meals like this can also be better for your wallet and long-term health—fewer processed ingredients and more control over portions and nutrients. Think of it as investing in your well-being: healthier meals today can help reduce health-related expenses down the road.
❤️ Conclusion
If you make this Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce, please tell me how it turned out — leave a comment or tag me with a photo. I’d love to see your cozy, cheesy creations and any delicious twists you try!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce
A comforting weeknight meal that's rich, creamy, and comes together in under an hour.
2cupsshredded mozzarella cheese, divided(use vegan mozzarella for dairy-free)
1/2cupgrated Parmesan cheese(or nutritional yeast for vegan)
Salt and freshly ground black pepper, to taste
Optional: Red pepper flakes for extra heat
Garnishes
Optional garnish: chopped fresh parsley or green onions, lemon wedges
Method
Preparation
In a bowl, toss the chicken pieces with olive oil, Cajun seasoning, and smoked paprika until evenly coated. Let rest for 5 minutes.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9–11 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
Cooking
While pasta cooks, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
In the same skillet, reduce heat to medium. Add butter and let melt. Add minced garlic and cook for 30–60 seconds until fragrant—don’t let it burn.
Sprinkle the flour over the butter-garlic mixture and whisk constantly for 1 minute to cook out the raw flour taste.
Gradually whisk in milk and chicken broth until smooth. Bring to a gentle simmer and cook for 3–4 minutes until the sauce thickens slightly. If too thick, add a splash of reserved pasta water.
Lower heat and add cream cheese; stir until completely melted and creamy (about 2–3 minutes). Stir in 1½ cups mozzarella and all the Parmesan until melted. Taste and season with salt, pepper, and red pepper flakes if using.
Add the cooked spaghetti and chicken back to the skillet. Toss thoroughly to coat every strand with that garlicky, cheesy sauce—about 1–2 minutes. If sauce is too tight, loosen with reserved pasta water, 1 tablespoon at a time.
Transfer to an oven-safe dish, sprinkle remaining 1/2 cup mozzarella on top, and broil for 2–3 minutes until bubbly and golden. Watch closely to avoid burning.
Garnish with parsley or green onions and a squeeze of lemon if you like a bright finish. Serve immediately.
Notes
Don’t overcook pasta (stop at al dente) and use room-temperature cream cheese for a smoother sauce.
