Looking for a cozy, flavorful weeknight dinner with just the right amount of spice? This Cajun Chicken Spaghetti is creamy, cheesy, and packed with tender chicken and vegetables. The Cajun seasoning gives it a gentle kick, while the baked cheese topping adds the perfect golden finish. It’s a family-friendly dish that comes together quickly when using rotisserie chicken, and it’s perfect for meal prep or a comforting dinner any night of the week. If you love creamy, cheesy pasta with a little heat, you’ll also want to try my Cajun Chicken Pasta.
Ingredients & Substitutions
- Rotisserie Chicken: Using pre-cooked chicken saves time and adds flavor. You can also use cooked chicken breasts or thighs, diced or shredded. Check out more of my easy rotisserie chicken recipes, too!
- Spaghetti: Regular spaghetti works best, but you can swap for penne, fettuccine, or any pasta you prefer. Just adjust the cooking time to al dente.
- Unsalted Butter & Olive Oil: The combo helps sauté vegetables without burning and adds richness. You can use all butter or all oil if needed.
- Yellow Onion, Celery, Green Bell Pepper: These classic “trinity” veggies give sweetness and depth. Red or orange bell peppers work too.
- Cajun Seasoning: Store-bought or homemade Cajun seasoning both work. Adjust to taste if you like it spicier or milder.
- Cayenne Pepper & Crushed Red Pepper Flakes: Adds extra heat if desired. Skip one or both if you want a milder dish.
- Chicken Broth: Adds flavor and helps create a creamy sauce. Low-sodium broth is a good option to control salt.
- Heavy Whipping Cream: Makes the sauce rich and creamy. Half-and-half can be substituted for a lighter version, though it will be slightly thinner.
- Sharp Cheddar Cheese: Melts beautifully into the pasta. You can swap with Colby Jack or a mild cheddar blend if preferred.
- Parmesan Cheese: Adds a nutty, salty flavor to the sauce. Pecorino Romano can be used as a substitute.
- Green Onions: Adds a fresh pop of color and flavor. Chives can be used instead if desired.
FAQs
Can I make this Cajun Chicken Spaghetti spicier?
Yes! This recipe already includes red pepper flakes and cayenne for a gentle kick. To make it spicier, you can add a little more Cajun seasoning, extra red pepper flakes, or a pinch more cayenne to taste.
Can I add more vegetables to this recipe?
Absolutely! Diced zucchini, mushrooms, or spinach work well. Add heartier vegetables like zucchini or mushrooms when sautéing, and leafy greens like spinach near the end so they wilt without overcooking. You can also experiment with bell peppers, carrots, or peas for extra color and flavor.
Can I use fresh chicken instead of rotisserie?
Yes, cook and dice or shred boneless, skinless chicken breasts or thighs before adding them to the sauce. Rotisserie chicken just saves time.
Can I make Cajun Chicken Spaghetti ahead of time?
Yes! You can prepare the pasta and sauce up to a day in advance, store them separately in the refrigerator, and assemble before baking. This helps the flavors come together nicely.
Can I use a different type of pasta?
Yes, penne, fettuccine, or rigatoni work well. Just make sure to cook it al dente, as it will bake further in the oven.
Serving Ideas
Cajun Chicken Spaghetti is rich, creamy, and full of flavor, so a few simple sides can round out the meal perfectly:
- Serve with a crisp, simple side salad or coleslaw to balance the creamy pasta and add freshness.
- Roasted or steamed vegetables, like broccoli, roasted parmesan green beans, or asparagus, make a colorful, healthy addition.
- Garlic breadsticks, focaccia breadsticks, or easy dinner rolls are perfect for soaking up the cheesy, spicy sauce.
- For a little extra flavor, sprinkle additional shredded cheddar or chopped green onions over each serving before plating.
How to Store Cajun Chicken Spaghetti
Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days. The pasta will absorb some of the sauce as it sits, so it may thicken slightly. Reheat in the microwave or on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce and keep it creamy.
Freezer: This dish freezes well for up to 2 months. Cool completely before transferring to a freezer-safe container. You can freeze it before or after baking, though freezing unbaked allows the cheese topping to remain fresher. To reheat from frozen, thaw overnight in the refrigerator. If unbaked, bake at 375°F until heated through and bubbly, about 25 to 30 minutes. If baked, reheat in the oven at 350°F until warmed, adding a little extra liquid if needed to restore creaminess.
Cajun Chicken Spaghetti
Ingredients
- 2 cups rotisserie chicken, shredded or diced
- 12 ounces spaghetti
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ cup yellow onion, diced (about 1 small onion)
- ½ cup celery, diced (about 1 to 2 ribs)
- ½ cup green bell pepper, diced (about 1 small pepper)
- 1 ½ teaspoons garlic, minced
- 1 ½ tablespoons Cajun seasoning, homemade or store-bought
- ¼ teaspoon cayenne pepper, optional, for added heat
- ¼ teaspoon crushed red pepper flakes, optional, for added heat
- 2 cups (16 ounces) chicken broth
- 1 cup (238 g) heavy whipping cream
- 2 ½ cups (282.5 g) sharp cheddar cheese, shredded, divided
- ½ cup (50 g) Parmesan cheese, grated
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
- ¼ cup green onions, sliced (optional, for garnish)
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain the spaghetti and set it aside.
- In a large skillet over medium heat, melt the butter with the olive oil. Add the diced onion, celery, and green bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften.
- Add the minced garlic and cook for 1 minute, stirring so it doesn’t burn.
- Stir in the Cajun seasoning, cayenne pepper (if using), and red pepper flakes (if using). Cook and stir for an additional 45 to 60 seconds.
- Pour in the chicken broth and heavy cream, stirring to combine everything. Bring the mixture to a gentle simmer, stirring occasionally, 7 to 10 minutes, or until thickened slightly.
- Add the chicken, cooked spaghetti, 1 ½ cups shredded cheddar cheese, and grated Parmesan. Stir gently over low heat until the cheeses melt and coat everything evenly.
- Taste and season with kosher salt and black pepper as needed.
- Transfer the entire mixture to the prepared baking dish, spreading it out evenly. Top with the remaining shredded cheese.
- Bake for 20 to 25 minutes, or until the top is hot, bubbly, and lightly golden. Broil for 1 to 2 minutes for a golden crust, watching carefully.
- Remove from the oven and let it rest for 5 minutes. Garnish generously with sliced green onions before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
This looks very tasty, but since it is just the wife and I, is there any problem cutting the recipe in half?
That should work just fine! 🙂
This is delicious!