Description
A flavorful and creamy Cajun Chicken Spaghetti recipe featuring tender rotisserie chicken, perfectly cooked spaghetti, and a rich, cheesy Cajun-spiced sauce, baked to bubbly perfection with a golden cheese crust and garnished with fresh green onions.
Ingredients
Scale
Protein and Pasta
- 2 cups rotisserie chicken, shredded or diced
- 12 ounces spaghetti
Dairy
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream (238 g)
- 2 ½ cups sharp cheddar cheese, shredded (282.5 g), divided
- ½ cup Parmesan cheese, grated (50 g)
Vegetables
- 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
- ¼ cup green onions, sliced (optional, for garnish)
Seasonings and Oils
- 1 tablespoon olive oil
- 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)
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
Liquids
- 2 cups (16 ounces) chicken broth
Instructions
- Preheat Oven: Preheat your oven to 375°F and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside for later.
- Cook Spaghetti: 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 aside.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter with olive oil. Add diced onion, celery, and green bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften.
- Add Garlic: Stir in the minced garlic and cook for 1 minute, stirring continuously to prevent burning.
- Season Vegetables: Add Cajun seasoning, cayenne pepper (if using), and crushed red pepper flakes (if using). Cook and stir for 45 to 60 seconds to develop flavors.
- Simmer Sauce: Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 7 to 10 minutes, stirring occasionally until sauce thickens slightly.
- Add Chicken and Cheese: Stir in shredded rotisserie chicken, cooked spaghetti, 1 ½ cups shredded cheddar cheese, and grated Parmesan. Cook on low heat, stirring gently until cheeses melt and evenly coat everything.
- Season to Taste: Taste the mixture and season with kosher salt and black pepper as needed.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake and Broil: Bake for 20 to 25 minutes until the casserole is hot, bubbly, and the top is lightly golden. For an extra golden crust, broil for 1 to 2 minutes, watching carefully to avoid burning.
- Rest and Garnish: Remove from the oven and let rest for 5 minutes. Garnish generously with sliced green onions before serving.
Notes
- Rotisserie chicken adds convenience, but you can use cooked shredded chicken breast or thighs.
- For extra spice, include the optional cayenne pepper and crushed red pepper flakes as indicated.
- Use gluten-free spaghetti if needed to make the dish gluten-free.
- Leftovers keep well in the refrigerator for 3 days and can be reheated in the oven or microwave.
- Make sure not to overcook the spaghetti; cooking it al dente prevents mushy casserole texture.
- Broiling at the end is optional but adds a nice golden crust to the top.
