Cajun Three-Cheese Chicken Spaghetti Recipe: Best Easy Dinner Tonight

Name: Cajun Three-Cheese Chicken Spaghetti
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: Cajun
Ingredients: 12 oz spaghetti; 2 cups cooked chicken breast, shredded or diced; 2 tbsp Cajun seasoning; 1 large red bell pepper, diced; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 oz cream cheese, softened; 1 cup sharp cheddar cheese, shredded; 1/2 cup parmesan cheese, grated (divided); 1 cup chicken broth; 1/2 cup milk (whole or 2%); 2 tbsp butter; 1 tbsp olive oil; 1/4 cup fresh parsley, chopped (optional, for garnish); Salt and black pepper, to taste

Posted on January 9, 2026

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I’ve got a confession: I’m a little obsessed with spicy, cheesy pasta. And not just the “throw some pepper flakes in Alfredo” kind of obsession—I mean the real deal. The kind that started after a road trip through Louisiana, where I had Cajun chicken spaghetti so good I considered moving just for the recipes. Fast forward a few years, and this Cajun Three-Cheese Chicken Spaghetti has become my weeknight hero, the dinner I make when I want everyone to stop talking and just eat (because they’re too busy enjoying to say a word).

There’s something about the way creamy cheese, a kick of Cajun spice, and tender chicken come together with spaghetti that just hits all the comfort food buttons. The first time I nailed this recipe, my kitchen smelled like a New Orleans bistro—garlic, peppers, bubbling cheese. Honestly, I’ve made it so many times I could probably cook it with my eyes closed (don’t worry, I won’t). And yes, I’ve burned the cheese layer once or twice, but those crispy bits? Secretly my favorite part.

Every time I make this Cajun Three-Cheese Chicken Spaghetti, it’s a little celebration—from scraping the cheese off the pan to sneaking bites of spicy chicken before it even gets to the table. If you’re ready for a dinner that’s part comfort, part showstopper, and pure delicious chaos, stick around. This one’s for you.

Why You’ll Love This Cajun Three-Cheese Chicken Spaghetti Recipe

Let me be real: I’ve made a lot of pasta, but this Cajun Three-Cheese Chicken Spaghetti recipe is the one I keep coming back to. There’s a reason it’s the best easy dinner tonight—actually, there are several reasons.

Three kinds of cheese, all melted together: Cream cheese makes it silky, cheddar gives it a sharp punch, and parmesan brings that salty, nutty finish. The combination is pure magic.
Bold Cajun flavor: We’re talking real Cajun seasoning, not just a sprinkle of paprika. It’s got heat, depth, and makes your taste buds do a little happy dance.
Ready in under 40 minutes: From boiling pasta to pulling a bubbling casserole from the oven, this is genuinely weeknight-friendly. I’ve made it after soccer practice, during a Netflix marathon, and yes, with a toddler clinging to my leg.
Chicken that stays juicy: The cheese sauce keeps the chicken moist (no sad, stringy chicken here). I use rotisserie chicken when I’m lazy, or sauté fresh if I want to feel fancy.
Perfect for picky eaters and spice lovers: You can tweak the Cajun level, and nobody ever complains about the gooey cheese. Even my “plain pasta only” nephew went back for thirds.
Leftovers taste even better: Something magical happens overnight—the flavors get even deeper. I always hide a slice for lunch the next day (shhh, don’t tell my family).
One-pan cleanup: If you bake it in a big oven-safe skillet, you only have one pan to wash. That’s my kind of dinner math.

This Cajun Three-Cheese Chicken Spaghetti is more than just a meal—it’s the dinner that gets everyone to the table, no matter how busy we are. I love that it’s comforting, a little spicy, and totally customizable. Make it once, and I guarantee you’ll be craving it every week.

What Ingredients You’ll Need for Cajun Three-Cheese Chicken Spaghetti

Here’s what I love about this ingredient list: most of it is probably already lurking in your fridge or pantry. I’m picky about a few things because experience has taught me what works—and what falls flat. Let’s break it down, so you know why each piece matters.

Spaghetti (12 oz / 340g) — Classic, but you can use linguine, fettuccine, or even penne if that’s what you have. I use Barilla because it never goes mushy.
Cooked chicken breast (2 cups / 300g, shredded or diced) — Rotisserie chicken is my shortcut, but leftover grilled or sautéed chicken is great too. I’ve tried it with thighs and it’s even juicier.
Cajun seasoning (2 tbsp) — I go for Tony Chachere’s or slap together my own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Adjust the heat to your liking!
Red bell pepper (1 large, diced) — Adds sweetness and crunch. Green works too, but red is my favorite.
Yellow onion (1 medium, diced) — For that savory, deep background flavor. I sometimes caramelize it for extra oomph.
Garlic (3 cloves, minced) — Fresh is best, but I won’t judge if you use the jarred stuff (I do when I’m in a rush).
Cream cheese (4 oz / 115g, softened) — This is the secret to a velvety sauce. Full-fat for maximum richness.
Sharp cheddar cheese (1 cup / 115g, shredded) — I shred my own because pre-shredded can be weirdly dry.
Parmesan cheese (½ cup / 50g, grated) — Adds salty tang and helps the top get golden.
Chicken broth (1 cup / 240ml) — Gives the sauce a savory backbone and keeps things saucy, not clumpy.
Milk (½ cup / 120ml) — Whole or 2%; I’ve used half-and-half for extra decadence.
Butter (2 tbsp / 28g) — For sautéing veggies and adding richness.
Olive oil (1 tbsp) — Helps the butter not burn during sautéing. Trust me, it works.
Fresh parsley (¼ cup, chopped, optional) — For garnish and a little color.
Salt and black pepper — Season to taste. Cajun blends are usually salty, so taste before adding more.

Ingredient swaps: If you’re out of cream cheese, sour cream works but gives a tangier sauce. No cheddar? Monterey Jack or gouda is awesome. Parmesan can be swapped with Grana Padano. For chicken, turkey breast or leftover roast works just fine.

Shopping tips: Grab Cajun seasoning from the spice aisle (not the international section—learned that the hard way). Cream cheese is usually hiding with the bagels. And don’t forget to check the back of the fridge for those last slices of cheddar.

Quick note: If you want to make this vegetarian, swap chicken for sautéed mushrooms and add a pinch more Cajun for flavor. Done it, loved it.

Equipment Needed for Cajun Three-Cheese Chicken Spaghetti

You don’t need a fancy kitchen to pull off this Cajun Three-Cheese Chicken Spaghetti. I’ve made it in a college apartment and my parents’ old house—works every time.

Large pot — For boiling spaghetti. Mine is battered and missing a handle, still does the job.
Big skillet or sauté pan — Needs to be oven-safe if you want to bake the whole thing in one pan. Otherwise, transfer to a casserole dish.
Mixing bowls — For tossing everything together before baking.
Measuring cups and spoons — I eyeball sometimes, but for the cheese sauce, I measure. Precision = creamy results.
Whisk and spatula — Whisk for the sauce, spatula for scraping every last bit of cheese from the bowl.
Cheese grater — Freshly grated cheese melts way better. If you only have pre-shredded, it’s still good.
Oven-safe casserole dish or skillet (9×13-inch or similar) — For that perfect bubbly top.

Alternatives: If you don’t have an oven-safe skillet, just transfer everything to a baking dish. And if you’re grating cheese with a box grater that’s older than you, welcome to the club.

Pro tip: I use a silicone spatula for easy cleanup—no stuck cheese in the corners!

How to Make Cajun Three-Cheese Chicken Spaghetti: Step-by-Step

Alright, let’s get cooking! I’m walking you through how I make this Cajun Three-Cheese Chicken Spaghetti, with all the little tricks and time-savers I’ve picked up.

Boil the Spaghetti (10 minutes)
Fill a large pot with salted water and bring to a boil. Add spaghetti and cook until just al dente—about 8-9 minutes (check the box for timing). Drain, rinse briefly to prevent sticking, and set aside. Don’t overcook; mushy pasta = sad casserole.
Sauté the Veggies (5 minutes)
Heat butter and olive oil in a big oven-safe skillet over medium heat. Add diced onion and bell pepper; cook until soft and fragrant, about 3 minutes. Add garlic and Cajun seasoning, cook another 1-2 minutes until your kitchen smells amazing.
Make the Cheese Sauce (5 minutes)
Reduce heat to low. Whisk in cream cheese until it’s melted and smooth—this takes about a minute. Pour in chicken broth and milk, whisking constantly. Add cheddar and half the parmesan, stirring until everything’s creamy and dreamy. Sauce should coat the back of a spoon. If it’s too thick, add a splash more milk.
Combine Chicken and Pasta (3 minutes)
Add shredded chicken to the skillet, tossing to coat in the sauce. Then add cooked spaghetti, folding gently until every strand is cheesy and coated. If your pan isn’t big enough, dump everything into a mixing bowl and stir there.
Bake for Bubbling Perfection (15-18 minutes)
Sprinkle remaining parmesan over the top. Bake at 375°F (190°C) for 15-18 minutes, until golden and bubbling. (If broiling for extra crispy cheese, watch closely—burnt cheese is delicious but can go from perfect to disaster in seconds.)
Garnish and Serve (2 minutes)
Let it cool for 5 minutes (seriously, the cheese is lava). Sprinkle with fresh parsley and a crack of black pepper. Dig in!

Troubleshooting: If the sauce separates, don’t panic—just whisk it vigorously and add a splash of pasta water. If the top isn’t browning, pop on the broiler for 2 minutes (but don’t walk away).

At this point, your kitchen should smell like a cheesy Cajun dream. The hardest part? Waiting for it to cool before you slice in.

My Best Tips & Techniques for Cajun Three-Cheese Chicken Spaghetti

Okay, here’s where I spill all my secrets from making this Cajun Three-Cheese Chicken Spaghetti more times than I can count…

Don’t overcook the pasta: Slightly underdone is perfect—otherwise, it gets mushy after baking. I set a timer like a hawk.
Use room temperature cream cheese: It melts faster and smoother. If you forget (which I do), microwave it for 20 seconds.
Freshly grated cheese is king: It melts better and tastes richer. Pre-shredded is fine in a pinch, but you’ll notice the difference.
Customize your Cajun spice level: Start with 1 tbsp if you’re cautious, go up to 3 tbsp if you love heat. I usually do 2 and add extra cayenne for myself.
Rotisserie chicken is the ultimate shortcut: Saves time and adds flavor. Just shred and throw it in.
Don’t skip the bake: Even if you’re in a hurry, baking melds the flavors and crisps up the cheese. Worth the extra 15 minutes.
Let it rest before serving: This is hard, I know. But 5 minutes makes the slices hold together and saves your tongue from cheese burns (learned this the hard way).
If you’re doubling for a crowd: Use two pans and rotate them halfway through baking for even browning.

Real talk: First time I made this, I forgot to season the chicken. Bland city. Now I always toss the chicken with a pinch of Cajun before adding it to the sauce.

And if you want those crispy cheese edges? Use a slightly smaller dish so the cheese piles up on the sides—those bits are gold.

Ways to Mix It Up: Cajun Three-Cheese Chicken Spaghetti Recipe Variations

Once you’ve got the classic down, this recipe is a playground for mix-ins and tweaks. I’ve tried all of these (and some were happy accidents!).

Extra Spicy Version: Add diced jalapeños to the veggie sauté, or stir in a teaspoon of hot sauce with the cheese sauce. My husband swears by this.
Seafood Cajun Spaghetti: Swap chicken for cooked shrimp or crawfish. Add them in just before baking so they don’t get rubbery.
Veggie-Packed: Toss in chopped spinach, mushrooms, or zucchini with the peppers and onions. The cheese sauce covers any “green stuff” so even veggie skeptics will eat it.
Gluten-Free Swap: Use gluten-free spaghetti (Barilla or Jovial are my go-tos). Sauce stays creamy, and nobody can tell the difference.
Low-Carb Version: Substitute spaghetti with spiralized zucchini or spaghetti squash. The sauce makes it feel indulgent, even without pasta.
Four-Cheese Madness: Mix in mozzarella or pepper jack for extra gooeyness. Not traditional, but outrageously good.
Dairy-Free Adaptation: Use vegan cream cheese, vegan cheddar, and nutritional yeast instead of parmesan. It’s not quite as rich, but still delicious.

Flavor add-ins I love: Sauteed andouille sausage (for a smoky kick), roasted garlic instead of fresh, or a handful of green onions on top after baking.

Don’t be afraid to riff—this Cajun Three-Cheese Chicken Spaghetti is forgiving. I’ve even added leftover corn once, and it was a hit!

Serving Ideas & Storage for Cajun Three-Cheese Chicken Spaghetti

How to Serve:

Slice it into thick squares for family-style dinners.
Pair with a simple green salad and crusty bread to soak up the extra cheese sauce.
Serve with iced tea or lemonade—trust me, the spice needs a cool companion.
For brunch, reheat slices and top with a poached egg. Sounds weird, tastes incredible.
Cut into small squares for party appetizers. Toothpicks optional, napkins required.

Storage Instructions:

Room Temperature: Okay for an hour or two if you’re serving buffet-style, but refrigerate any leftovers ASAP.
Refrigerator: Store in an airtight container up to 5 days. It gets even more flavorful as it sits.
Freezer: Slice into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge or microwave straight from frozen (my lazy method).
Reheating: Microwave single portions for 1-2 minutes. For best texture, bake at 325°F (160°C) for 10-12 minutes until hot and bubbly.

Pro tip: If the cheese sauce gets too thick after chilling, add a splash of milk before reheating. And if it’s getting stale, cube leftovers and stir into scrambled eggs for an epic breakfast.

Nutritional Info & Health Benefits

I’m not a nutritionist (just a cheese lover), but here’s why I feel good about making Cajun Three-Cheese Chicken Spaghetti for dinner.

Per Serving (1/8 of casserole)	Calories: ~425	Protein: 28g	Carbs: 36g	Fat: 19g	Fiber: 2g

High protein from chicken and cheese—keeps you full way longer than plain pasta.
Calcium boost thanks to all that cheese.
Vitamins A & C from bell peppers and parsley.
Spice helps metabolism (or so I tell myself every time I reach for extra Cajun seasoning).

This recipe does contain gluten, dairy, and eggs, but you can tweak those out with ingredient swaps (see variations above). It’s a “splurge” compared to salad, but way better than takeout, and you know exactly what’s in it.

Real talk: I make this on nights when I need comfort and a little protein punch. No regrets.

Final Thoughts: Make Cajun Three-Cheese Chicken Spaghetti Your New Dinner Go-To

So that’s my Cajun Three-Cheese Chicken Spaghetti recipe! I know I’ve gone on about it, but when you find a dinner this good, you want to shout it from the rooftops (or at least, from Pinterest).

This has become my go-to for busy nights, lazy Sundays, and those “I need cheesy carbs, stat” moments. My family requests it more than pizza, and every time I make it, neighbors mysteriously show up—drawn by the smell, I guess.

Make it your own! Tweak the cheese, crank up the Cajun, add whatever you’ve got in the fridge. Some of my favorite versions happened by accident, and that’s how the best recipes evolve.

If you make this, I genuinely want to know how it turns out! Drop a comment below, or tag me on Instagram @yourhandle. I’m always excited to see your cheesy, spicy creations. Questions? Ask away—I check comments every day and love troubleshooting with fellow pasta fans.

Happy cooking, and may your kitchen smell as gloriously cheesy as mine does right now!

FAQs: Cajun Three-Cheese Chicken Spaghetti

Q: Can I use penne or another pasta instead of spaghetti?

A: Absolutely! I’ve made this with penne, rotini, and even bowties. Just keep the amount the same (12 oz / 340g), cook until al dente, and proceed as usual. The sauce works with anything that grabs cheese.

Q: Can I make this ahead for meal prep?

A: Yes, and I do it all the time! Assemble everything but don’t bake. Cover tightly and refrigerate up to 2 days. Bake straight from the fridge at 375°F (190°C)—add 5 extra minutes to the baking time.

Q: How spicy is Cajun Three-Cheese Chicken Spaghetti?

A: It’s got a kick, but you control the heat. Start with less Cajun seasoning if you’re spice-shy, or add more if you love heat. I usually add extra cayenne for myself and keep it milder for the kids.

Q: Can I use pre-cooked chicken (like rotisserie)?

A: Yes! It’s actually my favorite shortcut. Just shred it and toss with a pinch of Cajun seasoning before mixing into the sauce. Keeps things juicy and flavorful.

Q: What can I substitute for cream cheese?

A: I’ve used sour cream and even Greek yogurt in a pinch. The sauce will be tangier and slightly less thick, but still delicious. Just make sure it’s full-fat for the best texture.

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