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Creamy Cajun Chicken Spaghetti with Cheesy Garlic Sauce

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Discover your new favorite weeknight meal with this Creamy Cajun Chicken Spaghetti, featuring bold Cajun flavors and a rich, cheesy garlic sauce. It’s a dish that satisfies the soul and impresses at the dinner table!

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon Cajun seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup bell peppers, diced (any color)
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 8 oz spaghetti
  • 1 tablespoon olive oil or butter
  • 1/4 cup non-alcoholic white cooking wine substitute or chicken broth
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese
  • 2 tablespoons butter (for garlic mozzarella sauce)
  • 1/2 cup whole milk (for garlic mozzarella sauce)
  • 1 cup low-moisture, part-skim mozzarella cheese, shredded
  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Start by cutting your chicken into 1-inch pieces. Season them generously with about 1 tablespoon of Cajun seasoning, salt, and black pepper. Dice your bell peppers, onion, and celery into small, uniform pieces. Mince your garlic. Get your spaghetti ready to cook.
  2. Heat 1 tablespoon of olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and almost cooked through. Remove the chicken from the skillet and set aside.
  3. Add another tablespoon of olive oil or butter to the same skillet, reducing the heat to medium. Add the diced bell peppers, onion, and celery. Sauté for 5-7 minutes, until softened and fragrant. Stir in most of your minced garlic (reserving a few cloves for the mozzarella sauce) and cook for another minute until aromatic.
  4. Deglaze the pan with about 1/4 cup of non-alcoholic white cooking wine substitute or chicken broth, scraping up any browned bits from the bottom of the skillet. Pour in the chicken broth and stir in the remaining Cajun seasoning. Bring to a simmer. Reduce the heat to low, then stir in the heavy cream and cream cheese. Whisk until the cream cheese is fully melted and the sauce is smooth. Let it gently simmer for 5 minutes, allowing it to thicken slightly.
  5. While the sauce is simmering, cook your spaghetti according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  6. Return the cooked chicken to the Cajun cream sauce. Stir well to coat. Add the drained spaghetti to the skillet with the sauce and chicken. Toss everything together until the spaghetti is well coated. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency. Taste and adjust seasoning as needed.
  7. In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Add the reserved minced garlic and cook for 30 seconds until fragrant. Pour in 1/2 cup of milk. Bring to a very gentle simmer. Gradually add the shredded mozzarella cheese, stirring constantly until completely melted and smooth. Season with a pinch of salt and pepper.
  8. Divide the Creamy Cajun Chicken Spaghetti among plates. Drizzle each serving generously with the warm Garlic Mozzarella Sauce. Garnish with fresh chopped parsley if desired, and serve immediately.

Nutrition

Keywords: Don't overcook the chicken to keep it tender. Cooking spaghetti al dente is crucial to prevent mushiness. Reserve pasta water to adjust sauce consistency. Add heavy cream and cream cheese on low heat to prevent curdling. Adjust spice levels to your liking and finish with fresh herbs for added flavor.

Find it online: https://crumella.com/creamy-cajun-chicken-spaghetti-with-cheesy-garlic-sauce/