Description
A delightful bowl of spaghetti in a creamy Cajun sauce with chicken and mozzarella that warms hearts and tantalizes taste buds.
Ingredients
Scale
- 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
- Cook the spaghetti in a large pot of salted boiling water until al dente, then drain and set aside.
- Prepare the chicken by seasoning with Cajun seasoning and smoked paprika.
- Heat the olive oil in a skillet over medium-high heat, add chicken and cook until golden brown (6–8 minutes), then remove from skillet.
- Sauté the garlic in the same skillet with melted butter for 1 minute.
- Add flour to the skillet, whisking continuously for 1–2 minutes to make a roux.
- Pour in milk and chicken broth while whisking to avoid lumps, and bring to a simmer.
- Incorporate cream cheese and 1 cup of mozzarella, whisking until smooth.
- Combine the cooked chicken with the sauce and heat through for 2–3 minutes.
- Toss the drained spaghetti with the sauce until coated.
- Melt the remaining mozzarella over the pasta by covering the skillet for 2–3 minutes.
- Serve hot, garnished with fresh parsley or extra Parmesan cheese.
Notes
For make-ahead, prepare the chicken and sauce separately and refrigerate. Reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg