Creamy Cajun Chicken Spaghetti
with Mozzarella-Velveeta Alfredo Sauce
Description
This dish is ultra-creamy, spicy, and comforting—tender Cajun-seasoned chicken breast tossed with spaghetti in a rich homemade Alfredo-style sauce made with Velveeta and mozzarella, giving it both smooth meltiness and stretchy cheese pull. It tastes like a fusion of Cajun pasta and ultra-creamy chicken Alfredo. Perfect for weeknights and family dinners.
TOTAL TIME
Prep: 10 minutes
Cook: 25–30 minutes
Total: 35–40 minutes
Serves: 4–6
INGREDIENTS
For the Chicken
1 lb (450 g) chicken breasts, thinly sliced or cubed
1 ½–2 tbsp Cajun seasoning (store-bought or homemade)
1 tbsp olive oil
1 tsp garlic powder
½ tsp onion powder
Salt & pepper to taste
For the Pasta
12 oz (340 g) dry spaghetti
Salt (for pasta water)
Creamy Mozzarella-Velveeta Alfredo Sauce
2 tbsp butter
4 cloves garlic, minced
2 cups heavy cream (or 1 ½ cups cream + ½ cup milk)
4 oz (½ block) Velveeta, cubed
1 cup shredded mozzarella
½ cup grated Parmesan (optional but recommended)
1 tsp Cajun seasoning (adjust to taste)
½ tsp paprika
¼ tsp black pepper
¼ tsp smoked paprika (optional)
Optional Add-Ins
½ onion, diced
1 bell pepper, sliced
½ cup chicken broth (to loosen sauce if needed)
Parsley for garnish
STEP-BY-STEP DIRECTIONS
Cook the Spaghetti
Bring salted water to a boil.
Add spaghetti and cook until al dente (usually 10–11 minutes).
Drain and set aside; toss with a little oil to prevent sticking.
Cook the Cajun Chicken
Season chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
Heat a large skillet over medium-high.
Add olive oil
Cook chicken until browned and fully cooked (about 6–8 minutes).
Remove chicken from pan; set aside.
Optional: Sauté onions and peppers in the same skillet (2–3 minutes) for extra flavor.
Make the Mozzarella-Velveeta Alfredo Sauce
In the same skillet, reduce heat to medium and melt 2 tbsp butter.
Add garlic; cook 1 minute until fragrant.
Pour in the heavy cream; simmer gently for 3–4 minutes.
Add Velveeta cubes. Stir until melted and smooth.
Add mozzarella; stir until melted and creamy.
Stir in Cajun seasoning, paprika, and pepper.
Add Parmesan (optional for a richer, thicker sauce).
If sauce becomes too thick, add:
2–4 tbsp milk or
splash of chicken broth
Combine Everything
Add the cooked chicken back to the skillet.
Add cooked spaghetti.
Toss well until noodles are fully coated in sauce.
Simmer 1–2 minutes to thicken and absorb flavor.
Garnish with parsley or extra mozzarella.
SERVING SUGGESTIONS
Garlic bread
Side Caesar salad
Roasted broccoli or asparagus
Extra Cajun seasoning sprinkled over top
SUBSTITUTIONS & VARIATIONS
Cheese
Swap mozzarella → Monterey Jack or provolone
Swap Velveeta → cream cheese or American cheese
Protein
Shrimp (cook 2–3 minutes per side)
Andouille sausage (pan-sear slices)
Rotisserie chicken (add in step 4)
Spice Level
For mild: use 1 tbsp Cajun seasoning total
For spicy: add cayenne + extra Cajun seasoning
Q&A SECTION
Q: Can I make this recipe ahead of time?
A: Yes. The sauce thickens when cold, so add a splash of milk or broth when reheating.
Q: How do I keep the cheese sauce from becoming grainy?
A: Keep heat on medium or low when melting cheese. High heat breaks mozzarella and Velveeta.
Q: Can I use a different pasta shape?
A: Absolutely—penne, fettuccine, linguine, or rotini all work.
Q: How do I make it lighter?
A: Replace heavy cream with half-and-half and use less cheese. Sauce will be thinner.
Q: Can I make it gluten-free?
A: Use gluten-free spaghetti and ensure Cajun seasoning is gluten-free.