Creamy Cajun Chicken Spaghetti with Mozzarella Velveeta Alfredo Sauce

by

Instructions

1. Cook the spaghetti

Boil pasta until al dente. Drain and set aside.

2. Cook the chicken

Season chicken with Cajun seasoning.
Cook in a skillet with oil until done, then shred or cube.

(You can use rotisserie chicken to save time.)

3. Make the creamy Cajun Velveeta Alfredo sauce

  1. In the same skillet, melt butter.

  2. Add onion and bell pepper; cook until soft.

  3. Add garlic and cook 1 minute.

  4. Stir in Cajun seasoning, Rotel (optional), and chicken broth.

  5. Pour in heavy cream.

  6. Add Velveeta cubes and stir until melted and smooth.

  7. Add half the mozzarella and let it melt into the sauce.

  8. Taste and adjust seasoning (more Cajun, salt, or pepper).

4. Combine everything

  • Add shredded chicken to the sauce.

  • Add the cooked spaghetti and toss to coat.

5. Bake (optional but AMAZING)

Transfer to a baking dish.
Top with extra mozzarella.
Bake at 350°F (175°C) for 15–20 minutes until bubbly and lightly golden.

Tips

  • Add spinach or mushrooms for extra flavor.

  • Use smoked sausage instead of chicken for Cajun-style variation.

  • Add an extra splash of cream for an even silkier sauce.

  • Spice level = easy to adjust: add cayenne or jalapeños for heat.

Leave a Comment