Description
This Spaghetti with Garlic Mozzarella Sauce recipe combines tender Cajun-seasoned chicken with a rich, creamy garlic cheese sauce tossed with perfectly cooked spaghetti. The dish is bursting with bold flavors from smoked paprika, garlic, and a blend of cream cheese, mozzarella, and Parmesan, making it a comforting and indulgent Italian-American classic.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
Pasta
- 1 pound spaghetti
Sauce
- 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
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain well and set aside.
- Season the chicken: While the pasta cooks, evenly coat the bite-sized chicken pieces with Cajun seasoning and smoked paprika for a bold, smoky flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and fully cooked through, about 6–8 minutes. Remove from skillet and set aside.
- Make the roux and garlic base: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Add the flour: Sprinkle the all-purpose flour over the butter and garlic and whisk continuously for 1–2 minutes to form a roux, cooking out the raw flour taste.
- Incorporate liquids: Gradually whisk in the whole milk and chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer to thicken the sauce.
- Add cheeses: Stir in the softened cream cheese and 1 cup of shredded mozzarella until melted and silky smooth. Then add the grated Parmesan cheese and stir to combine fully.
- Season the sauce: Taste and season with salt, freshly ground black pepper, and optional red pepper flakes for added heat, adjusting to preference.
- Combine chicken and sauce: Return the cooked chicken to the skillet, stirring to coat with the sauce and simmering for 2–3 minutes to meld flavors and warm through.
- Toss with pasta: Add the drained spaghetti to the skillet and toss thoroughly to ensure every noodle is evenly coated with the creamy Cajun garlic mozzarella sauce.
- Melt remaining cheese: Sprinkle the remaining 1 cup of shredded mozzarella over the top. Cover the skillet and let it sit for 2–3 minutes until the cheese melts.
- Serve: Serve hot, garnished with fresh parsley or extra Parmesan cheese if desired for an added touch of flavor and color.
Notes
- Use freshly minced garlic for the best flavor—pre-minced garlic can be used but may alter the taste slightly.
- Adjust the amount of Cajun seasoning and red pepper flakes to make the dish milder or spicier according to your preference.
- For a lighter version, substitute whole milk with 2% milk and use reduced-fat cheeses.
- Make sure to not overcook the pasta so it holds its texture when tossed with the sauce.
- This dish can be made ahead and reheated gently on the stovetop with a splash of milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Spaghetti, garlic sauce, mozzarella, Cajun chicken, creamy pasta, Italian-American, comfort food
