What’s the best way to reheat Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce?

For best results, reheat Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce in a skillet over low heat. Add a splash of milk or chicken broth to revive the creamy garlic mozzarella sauce, and stir gently until heated through. Avoid microwaving if possible, as it can separate the sauce. But if you do, reheat in short bursts and stir frequently to maintain that luscious texture.

Can I use different types of pasta in Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce?

Yes! While spaghetti is classic, Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce is flexible enough to work with many pasta shapes. Try linguine for an elegant twist, penne for a baked-style bite, or even fettuccine for a hearty feel.

Best Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce

Description

Creamy Cajun Chicken Spaghetti with Garlic Mozzarella Sauce is a rich and flavorful pasta dish that combines tender Cajun-seasoned chicken with a velvety garlic cream sauce loaded with melty mozzarella and Parmesan. It’s comforting, spicy, and irresistibly cheesy—perfect for a weeknight dinner or cozy weekend meal.

Ingredients

Units 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

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Instructions

Cook spaghetti according to package directions in salted water until al dente. Drain and set aside.
While pasta cooks, season chicken with Cajun seasoning and smoked paprika.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 6–8 minutes. Remove from skillet and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Sprinkle in the flour and whisk continuously for 1–2 minutes to form a roux.
Gradually whisk in the milk and chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
Add cream cheese and 1 cup of mozzarella, stirring until melted and smooth.
Stir in Parmesan cheese and season with salt, pepper, and red pepper flakes if using.
Add cooked chicken back into the sauce and simmer for 2–3 minutes to heat through.
Add cooked spaghetti to the skillet and toss to coat in the sauce.
Sprinkle remaining 1 cup mozzarella on top, cover, and let sit for 2–3 minutes until cheese melts.
Serve hot, garnished with fresh parsley or extra Parmesan if desired.

Notes

Use rotisserie chicken or leftover cooked chicken for a faster version.
Swap spaghetti for fettuccine, linguine, or penne as desired.
Adjust the heat level by adding more or less Cajun seasoning and red pepper flakes.
This dish makes great leftovers—store in the fridge up to 3 days and reheat gently.

Nutrition

Serving Size: 1 ½ cups
Calories: 640
Sugar: 5g
Sodium: 670mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 36g
Cholesterol: 125mg