Introduction

This Spaghetti with Garlic Mozzarella Sauce is a creamy, flavorful dish perfect for a comforting weeknight dinner. Tender Cajun-seasoned chicken pairs beautifully with a rich garlic cheese sauce, all tossed with al dente spaghetti. It’s a delightful twist on classic pasta that’s easy to make and sure to please everyone at the table.

A white plate with a tall nest of creamy yellow spaghetti in the center, coated with a light herb sauce that pools at the bottom with visible small green and red bits. On top of the pasta, there are several chunks of grilled chicken with a slightly charred, golden-brown surface and specks of herbs. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

2 tablespoons Cajun seasoning

1 teaspoon smoked paprika

1 pound spaghetti

4 tablespoons butter

4 cloves garlic, minced

1/4 cup all-purpose flour

3 cups whole milk

1 cup chicken broth

8 ounces cream cheese, softened

2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Optional: Red pepper flakes for extra heat

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain well and set aside.

Step 2: While the pasta cooks, season the chicken pieces evenly with Cajun seasoning and smoked paprika.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.

Step 5: Sprinkle in the flour and whisk continuously for 1 to 2 minutes to form a roux and cook out the raw flour taste.

Step 6: Gradually whisk in the whole milk and chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and let it thicken.

Step 7: Stir in the cream cheese and 1 cup of shredded mozzarella until melted and smooth. Then add the grated Parmesan cheese and stir to combine.

Step 8: Season the sauce with salt, freshly ground black pepper, and red pepper flakes if using, adjusting to taste.

Step 9: Return the cooked chicken to the skillet and let it simmer for 2 to 3 minutes to heat through and meld the flavors.

Step 10: Add the drained spaghetti to the skillet and toss thoroughly to coat the noodles with the creamy sauce.

Step 11: Sprinkle the remaining 1 cup of mozzarella cheese on top. Cover the skillet and let it sit for 2 to 3 minutes until the cheese melts.

Step 12: Serve hot, garnished with fresh parsley or extra Parmesan cheese if desired.

Tips & Variations

Use freshly grated Parmesan and mozzarella cheese for the best melting and flavor.

Swap chicken breasts for boneless thighs if you prefer juicier meat.

Add sautéed mushrooms or spinach to the sauce for extra vegetables.

For a lighter version, substitute half-and-half for the whole milk or reduce the amount of cream cheese.

If you like more heat, increase the red pepper flakes or add a dash of hot sauce to the sauce.

FAQs

Can I use a different type of pasta?

Yes, this sauce works well with most pasta shapes like penne, fettuccine, or rigatoni. Just adjust the cooking time according to the pasta you choose.

Is it possible to make this recipe vegetarian?

Absolutely. Omit the chicken and consider adding sautéed vegetables such as mushrooms, zucchini, or bell peppers to maintain a hearty texture and flavor.