Grandma's Cajun Chicken & Spaghetti Recipe
Grandma's Cajun Chicken & Spaghetti Recipe photo by Taste of Home
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Grandma's Cajun Chicken & Spaghetti Recipe

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I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti, lovingly made on an old woodstove. —Brenda Melancon, McComb, Mississippi
TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 1-1/4 hours
MAKES: 10 servings


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1 to 1-1/2 teaspoons cayenne pepper
  • 3/4 teaspoon salt
  • 3 tablespoons canola oil
  • 1 package (14 ounces) smoked sausage, sliced
  • 1 large sweet onion, chopped
  • 1 medium green pepper, chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 package (16 ounces) spaghetti

Nutritional Facts

3/4 cup chicken mixture with 3/4 cup spaghetti: 550 calories, 26g fat (8g saturated fat), 89mg cholesterol, 917mg sodium, 45g carbohydrate (8g sugars, 4g fiber), 33g protein.


  1. Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan.
  2. Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken juices run clear.
  3. Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with two forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened. Skim fat. Drain spaghetti; serve with chicken mixture. Yield: 10 servings.
Originally published as Grandma's Cajun Chicken & Spaghetti in Taste of Home February/March 2016, p72

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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toolbarsco User ID: 6725667 243303
Reviewed Feb. 6, 2016

"This recipe was delicious and fairly easy to prepare. I used bone-in skin-on thighs instead of a whole chicken but it turned out very nicely. This will be a great addition to the Cajun recipe file. Thanks!"

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