Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce

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Golden, pan-seared Cajun chicken rests perfectly atop a luscious bed of creamy garlic mozzarella spaghetti, soaked in rich, buttery sauce speckled with herbs and spices. Each bite blends smoky heat from the Cajun seasoning with the indulgent creaminess of melted cheese and the satisfying chew of perfectly cooked pasta. It’s the kind of comfort food that instantly makes a regular weeknight feel like a special occasion.

What sets this dish apart is the balance—it’s not just creamy or spicy, but both, in perfect harmony. The crispy crust on the chicken contrasts beautifully with the soft pasta, and the garlic-forward sauce adds a depth that keeps you coming back for more. Whether you’re serving it for guests or indulging in a solo dinner treat, this Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce delivers big flavor with minimal fuss.

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

• Bold Cajun flavor: The spice blend gives the chicken a smoky, zesty kick without overpowering the dish.
• Creamy mozzarella garlic sauce: Velvety, cheesy, and garlicky—this sauce coats the pasta in sheer indulgence.
• Perfect weeknight dinner: It comes together quickly but tastes like you spent hours in the kitchen.
• Customizable heat: Adjust the level of Cajun spice to your liking.
• Crispy chicken crust: That golden sear is worth every second.
• Restaurant-quality at home: Impress your family or guests with this easy yet elegant recipe.

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

Before diving into the magic of this Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce, a little prep goes a long way. Gathering the right tools ensures every part of this dish turns out just right—from the crispy crust on the chicken to the silky, garlic-kissed sauce clinging to every strand of pasta.

Must-Have Tools:

• Cast Iron or Heavy Skillet: Essential for getting that deeply golden, flavorful crust on your Cajun chicken. It retains and distributes heat evenly, which is key for searing.
• Large Saucepan: You’ll need this for boiling your spaghetti. A spacious pot helps prevent pasta from sticking and allows for even cooking.
• Tongs: Great for flipping the chicken and tossing the pasta without breaking the noodles.
• Whisk: Necessary for blending the sauce ingredients smoothly and preventing lumps.
• Cutting Board & Sharp Knife: For slicing the chicken cleanly after it’s rested. A sharp knife keeps the crust intact.
• Microplane or Garlic Press: Helps mince garlic finely so it melts right into the sauce.
• Measuring Spoons & Cups: Precision is key when working with spices and creamy sauces.

Using the right tools isn’t about being fancy—it’s about precision, efficiency, and getting the texture and flavor just right.

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Preparation Tips

• Pat the Chicken Dry: Before seasoning and searing, remove excess moisture from the chicken. It helps the Cajun rub adhere and ensures a crispier crust.
• Salt Your Pasta Water: Think of it like seasoning the pasta from the inside out.
• Cook Pasta Al Dente: The pasta will finish in the sauce, so keep it slightly firm when draining.
• Reserve Pasta Water: A little starchy water helps thin and emulsify the sauce if needed.
• Let Chicken Rest Before Slicing: Resting keeps the juices locked in so every bite stays moist and flavorful.
• Grate Cheese Fresh: Pre-shredded mozzarella can be coated in anti-caking agents that prevent it from melting smoothly. Freshly shredded melts like a dream.
• Low & Slow Sauce: Don’t rush the creamy sauce—gentle heat prevents curdling and allows flavors to marry.

Preparing with intention helps everything come together smoothly—and lets you focus on nailing that final presentation.

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Ingredients for Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce

For the Cajun Chicken:

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

For the Pasta:

• 8 oz (about 225g) spaghetti
• Salt (for pasta water)

For the Creamy Garlic Mozzarella Sauce:

• 2 tablespoons unsalted butter
• 4 cloves garlic, finely minced or grated
• 1 ½ cups heavy cream
• 1 cup freshly shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• ¼ cup reserved pasta water (if needed, to loosen sauce)

Garnish (optional but recommended):

• Fresh chopped parsley
• Extra grated Parmesan
• Cracked black pepper

Everything in this ingredient list plays a role: bold spices in the chicken, mellow richness in the sauce, and savory depth from the cheeses. It’s a full-bodied flavor experience packed into a single, comforting dish.

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Step 1: Season the Chicken

Pat the chicken breasts dry with paper towels. In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Rub the seasoning mix evenly over both sides of the chicken breasts, pressing gently so it adheres well.

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Step 2: Sear the Chicken

Heat olive oil in a cast iron or heavy skillet over medium-high heat. Once hot, add the seasoned chicken. Sear for about 5–6 minutes per side, or until a deep golden crust forms and the internal temperature reaches 165°F (75°C). Remove from the pan and let rest.

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Step 3: Boil the Pasta

In a large pot, bring salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve ¼ cup of pasta water before draining, then set the pasta aside.

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Step 4: Make the Creamy Garlic Mozzarella Sauce

In the same skillet used for the chicken (leave some of the flavorful bits in), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—don’t let it brown. Pour in the heavy cream, then whisk in the mozzarella and Parmesan cheese. Stir until melted and smooth.

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Step 5: Season the Sauce

Add Italian seasoning, a pinch of crushed red pepper flakes, and salt and pepper to taste. Simmer on low for 2–3 minutes until the sauce thickens slightly. If the sauce is too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.

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Step 6: Combine Pasta and Sauce

Add the drained spaghetti to the skillet with the creamy sauce. Use tongs to gently toss the pasta, ensuring every strand is coated. Let it simmer for 1–2 minutes to absorb the flavors.

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Step 7: Slice and Serve

Slice the rested chicken into strips. Plate the creamy spaghetti and top generously with the sliced Cajun chicken. Garnish with fresh parsley, more Parmesan, and cracked black pepper if desired.

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Ready to dig in? The dish is best served hot when the sauce is still velvety and the chicken is at peak juiciness.

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Notes

• Homemade Cajun Seasoning: If you want more control over spice levels, make your own mix with paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper.
• Mozzarella Quality: Use freshly shredded mozzarella—it melts creamier and has better flavor than pre-shredded versions.
• Reserve the Fond: After searing the chicken, don’t wipe the pan! Those browned bits (fond) add extra savory depth to the garlic cream sauce.

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Watch Out for These Mistakes While Cooking

• Overcooking the Chicken: Going beyond 165°F can make your chicken dry. Use a meat thermometer for best results.
• Boiling the Sauce: High heat can cause cream sauces to separate. Always simmer gently.
• Adding Cheese Too Fast: Dumping cold cheese into hot sauce all at once can cause clumping. Add gradually, stirring until smooth.
• Skipping the Rest Time: Cutting chicken right after searing will release juices and dry out the meat. Always rest for 5–10 minutes before slicing.
• Overcooking Pasta: Spaghetti should be just al dente. Overcooked pasta turns mushy when mixed with sauce.
• Salting Too Late: Under-seasoning at the beginning means your dish won’t have enough flavor, even if you try to fix it at the end.
• Using Low-Fat Dairy: This sauce thrives on richness. Substituting with milk or light cream will change the texture and flavor.
• Forgetting to Reserve Pasta Water: A splash of starchy water can transform your sauce if it feels too thick or dry.

Avoiding these slip-ups means your Cajun Chicken Spaghetti will come out rich, creamy, and bursting with balanced flavor every time.

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

This dish is rich, creamy, and full of bold flavor—so your sides should either complement it with freshness or balance it with crisp textures and lighter profiles. Here are some great pairings to round out the meal.

8 Recommendations:

1. Garlic Bread or Cheesy Toast

Perfect for soaking up any leftover sauce and adding a crunchy, buttery bite alongside the pasta.

2. Simple Arugula Salad with Lemon Vinaigrette

The peppery greens and citrus dressing cut through the richness and keep the plate light.

3. Roasted Broccoli or Asparagus

Crisp, slightly charred veggies bring a savory contrast and a nutritious touch.

4. Caesar Salad

Creamy dressing and crunchy croutons pair beautifully with the bold Cajun flavors.

5. Grilled Corn on the Cob

Sweet corn works surprisingly well with the heat and richness of the Cajun seasoning.

6. Parmesan Green Beans

Lightly sautéed green beans tossed with garlic and parmesan make a simple but tasty side.

7. Cucumber & Tomato Salad

Cool and refreshing, this classic combo adds brightness and crunch.

8. Crispy Fried Zucchini or Eggplant Chips

A little crispy veggie indulgence on the side? Yes, please—especially with a dipping sauce.

Mix and match these sides depending on your mood or how hearty you want the meal to be. Whether you’re going full comfort food or adding some greens, there’s no wrong way to serve this pasta.

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Storage Instructions

Got leftovers? Great news—this dish stores well and can taste even better the next day after the flavors settle in. Here’s how to keep your Cajun Chicken Spaghetti in top form:

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days in the fridge. Keep the chicken and pasta together for easy reheating.
• Reheating: Warm gently over medium-low heat on the stovetop, adding a splash of milk or reserved pasta water to loosen the sauce. Microwave in 30-second bursts, stirring between rounds.
• Freezing: While possible, freezing is not ideal due to the creamy sauce—it may separate when thawed. If you do freeze, use a freezer-safe container and eat within 1 month. Reheat slowly and stir well to reincorporate the sauce.

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Estimated Nutrition (Per Serving — Based on 4 Servings)

These values are approximate and can vary based on exact ingredients used.

• Calories: 630 kcal
• Protein: 39g
• Fat: 36g
• Saturated Fat: 18g
• Unsaturated Fat: 15g
• Cholesterol: 140mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 2g
• Sodium: 820mg
• Trans Fat: 0g
• Serving Size: 1 generous plate
• Diet: Not vegetarian, gluten present (can be made gluten-free with alt pasta)

This dish offers a hearty balance of protein, carbs, and fats—making it a satisfying full meal, especially when served with a side salad or greens.

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Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs are a great substitute. They’re more forgiving and stay juicy, though you might need to adjust the cooking time slightly.

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2. Is there a way to make it less spicy?

Absolutely. Simply reduce the amount of Cajun seasoning or use a mild version. You can also skip the red pepper flakes in the sauce.

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3. Can I make the sauce ahead of time?

It’s best made fresh, but you can prepare the sauce a few hours in advance. Gently reheat it on low while whisking and add a splash of cream or milk to restore the texture.

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4. What can I use instead of heavy cream?

For a lighter version, use half-and-half or full-fat coconut milk. Keep in mind the sauce may be thinner and slightly less rich.

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5. Can I make this dish gluten-free?

Yes, just swap out the regular spaghetti with your favorite gluten-free pasta and ensure your Cajun seasoning is gluten-free.

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6. What type of mozzarella is best?

Low-moisture, part-skim mozzarella melts well and doesn’t make the sauce watery. Avoid fresh mozzarella for this recipe.

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7. Can I add vegetables to the sauce?

Definitely. Try sautéing mushrooms, spinach, or bell peppers right before making the sauce for extra flavor and nutrients.

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8. Why did my sauce turn grainy?

This can happen if the cheese was added too quickly or the heat was too high. Always melt cheese in gradually and keep the sauce over low heat.

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Conclusion

Cajun Chicken Spaghetti in Creamy Garlic Mozzarella Sauce hits all the right notes—bold, creamy, and comforting with just the right touch of heat. It’s the kind of dish that feels like a restaurant indulgence, yet it’s easy enough to pull off on a busy night. With its rich flavor profile and minimal prep time, this pasta is sure to earn a permanent spot in your dinner rotation.

Whether you’re cooking for your family or impressing guests, this recipe delivers satisfaction in every forkful. Keep your tongs ready and your skillet hot—this one’s worth revisiting again and again.

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