This recipe is my go-to when I want something hearty, a little spicy, and utterly comforting. I first developed this combination on a rainy Sunday when the pantry held a lonely box of spaghetti and the fridge offered cream cheese and mozzarella. The result was so indulgent and balanced — silky sauce, smoky Cajun chicken, and stretchy mozzarella — that it quickly became a family favorite. The contrast between the bright heat of the Cajun seasoning and the mellow, garlicky creaminess of the sauce is what makes this dish stand out. It’s both familiar and a little adventurous, ideal for coaxing picky eaters toward bold flavors.

Because it comes together in one skillet (aside from boiling the pasta), this feels like a special meal with minimal fuss. Texturally, you get tender chicken, a clingy, velvety sauce that coats each strand of spaghetti, and the occasional pull of melted mozzarella. I love serving it on weeknights when I want something quick but feel like I made an effort. It also reheats beautifully, and leftovers often taste better the next day when the flavors have had time to settle. This version uses whole milk and cream cheese to achieve that silken mouthfeel without relying solely on heavy cream — a small trick that saves richness while keeping the sauce smooth.

Ingredients

• Boneless skinless chicken breasts (1 pound): Cut into bite-sized pieces; look for evenly sized pieces for uniform cooking. Breasts stay tender if not overcooked. Fresh is best, but thawed frozen breasts work well.
• Olive oil (2 tablespoons): Use a mild extra virgin for flavor; it prevents sticking and encourages a golden sear on the chicken.
• Cajun seasoning (2 tablespoons) & smoked paprika (1 teaspoon): These deliver the signature spice and smoky warmth. Use a trusted brand or homemade blend for consistent heat.
• Spaghetti (1 pound): Regular durum wheat spaghetti cooks to al dente and holds the sauce well. If using gluten-free, choose a brand that keeps its structure when tossed in sauce.
• Butter (4 tablespoons) & minced garlic (4 cloves): Butter builds the base of the sauce; garlic adds aromatic depth. Fresh garlic is far superior to pre-minced here.
• All-purpose flour (1/4 cup): Creates a roux to thicken the sauce evenly; measure by spooning into the cup for accuracy.
• Whole milk (3 cups) & chicken broth (1 cup): Milk gives creaminess; chicken broth adds savory backbone. Use low-sodium broth to control salt.
• Cream cheese (8 ounces), softened: Softens into the sauce for silkiness and stability; leave at room temperature before adding.
• Mozzarella cheese (2 cups shredded, divided): Use low-moisture whole-milk mozzarella for stretch and melt. Reserve half for topping to create gooey layers.
• Grated Parmesan (1/2 cup): Adds nutty umami and balances the creaminess. Freshly grated yields the best flavor.
• Salt, freshly ground black pepper: Season to taste; adjust after the sauce simmers to allow flavors to concentrate.
• Optional red pepper flakes: For extra heat — start with a pinch and increase to taste.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and cook 1 pound spaghetti according to package directions until al dente, usually 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water before draining to adjust sauce consistency if needed. Season the chicken: Toss 1 pound bite-sized chicken pieces with 2 tablespoons Cajun seasoning and 1 teaspoon smoked paprika. Make sure each piece is evenly coated so the flavor and color develop uniformly during searing. Sear the chicken: Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add chicken in a single layer and cook 6 to 8 minutes, turning once, until golden and just cooked through. Remove to a plate and tent loosely; do not overcook to keep meat juicy. Make the aromatics: Reduce heat to medium and melt 4 tablespoons butter in the same skillet. Add 4 minced garlic cloves and sauté about 1 minute until fragrant but not browned to avoid bitterness. Build the roux: Sprinkle in 1/4 cup all-purpose flour and whisk continuously for 1 to 2 minutes to cook the raw flour taste away and form a pale roux; watch for a light nutty aroma but no color change. Whisk in liquids: Gradually whisk in 3 cups whole milk and 1 cup chicken broth, stirring constantly to prevent lumps. Bring to a gentle simmer; the sauce should begin to thicken in 3 to 5 minutes. Lower heat to avoid boiling which can break dairy. Finish the sauce: Stir in 8 ounces softened cream cheese and 1 cup shredded mozzarella until smooth. Add 1/2 cup grated Parmesan, then season with salt, black pepper, and optional red pepper flakes. Simmer 2 to 3 minutes to meld flavors. Combine and melt: Return the cooked chicken to the skillet and stir to heat through for 2 to 3 minutes. Add the drained spaghetti and toss gently to coat. Sprinkle remaining 1 cup mozzarella over the top, cover, and let sit 2 to 3 minutes until melted and bubbly. If sauce is too thick, loosen with reserved pasta water, 1 tablespoon at a time.

Storage Tips

Cool leftovers to room temperature within two hours and store in airtight containers. Refrigerate for up to 3 days; when reheating, warm gently in a skillet over low heat with 1 to 2 tablespoons milk or chicken broth to loosen the sauce. For freezing, portion into meal-sized airtight containers, leaving 1/2-inch headspace, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Avoid microwaving straight from frozen, as rapid heating can cause the dairy to separate. Use glass or BPA-free plastic containers for even reheating.

Ingredient Substitutions

If you need to adapt the recipe, here are reliable swaps: use boneless skinless thighs instead of breasts for juicier meat — reduce searing time by 1 to 2 minutes. Substitute half-and-half or light cream for whole milk for a richer mouthfeel, but reduce cream cheese by 2 ounces to avoid an overly dense sauce. For gluten-free, choose a cup-for-cup GF flour for the roux and a GF spaghetti. To make it vegetarian, replace chicken with roasted mushrooms and use vegetable broth; add smoked tofu for extra protein. Each swap will slightly alter texture and flavor, so taste as you go.

Serving Suggestions

Serve this on deep plates to showcase the stretchy mozzarella. Garnish with chopped fresh parsley, extra grated Parmesan, and a drizzle of good olive oil for sheen. Pair with a simple crisp green salad dressed in lemon vinaigrette to cut richness, or roasted seasonal vegetables like asparagus or Brussels sprouts. For wine, choose a medium-bodied Chardonnay or an off-dry Riesling to balance the spice. For family-style service, keep a bowl of extra red pepper flakes and grated Parmesan nearby so guests can personalize each portion.

Cultural Background

While this dish is not a traditional casserole from one specific region, it draws on Southern and Cajun-American influences with its use of Cajun seasoning and smoky paprika. Spaghetti as a base evokes Italian-American comfort-food traditions, while the thick, cheese-forward sauce nods toward American baked pasta dishes. The combination reflects modern home cooking where regional flavors are blended to create approachable, bold meals. It’s part of a wave of fusion comfort dishes that prioritize bold seasoning with familiar textures.

Seasonal Adaptations

Adapt it for different seasons by swapping accompaniments: in spring, add peas and lemon zest to brighten the plate; in summer, stir in halved cherry tomatoes and basil just before serving; in autumn, fold in roasted butternut squash cubes; and in winter, top with caramelized onions for warmth. For holiday gatherings, transfer to a baking dish, top with panko mixed with melted butter, and bake at 400 F for 10 minutes until golden. These small changes tailor the dish to the season without altering the core technique.

Meal Prep Tips

Cook the chicken and the sauce separately and store in airtight containers. Par-cook the pasta to one minute less than al dente, toss with a little oil, and refrigerate. When ready to serve, reheat the sauce gently, add the chicken and par-cooked pasta, and finish cooking together for 2 to 3 minutes to absorb flavors. This reduces final assembly time to under 10 minutes. Use shallow containers and cool components quickly to maintain food safety during multi-day meal prep.

In the end, the beauty of this dish is its flexibility and reliably comforting result. Whether you make it for a cozy dinner or a weeknight crowd-pleaser, the creamy sauce and Cajun-spiced chicken deliver a satisfying balance of flavors that always brings people to the table. I hope you make it your own and create a few delicious memories around it.