Save on Pinterest

Grandma’s Cajun Chicken & Spaghetti

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


  • 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 chiles, undrained
  • 1 package (16 ounces) spaghetti


  • Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan.
  • 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, until chicken juices run clear, about 1 hour.
  • 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 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.
Nutrition 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.

Recommended Video


Click stars to rate
Average Rating:
  • Rose Anne
    Sep 2, 2020

    This recipe rocks! I served it over rice and made no adjustments except to increase celery and garlic. I used two large chicken breasts and one large thigh and we had a lot of chicken! I found it to be a little dry so added an additional can of Rotes Tomatoes but used the HOT version. SO good! I wouldn't hesitate to add more tomatoes of choice!! Note to reviewer "Heinz": I can't imagine anyone eating that skin unless starving!!

  • Heinz
    Mar 9, 2020

    Was ok, but I used fresh tomatoes like Grandmama likely used instead of canned, also fresh peppers! Also, I doubt seriously that she discarded skin

  • lvarner
    Feb 14, 2017

    This recipe is fairly simle and quick to make,a nd it tastes delicious! I also love how colorful it is. The great flavor combination definitely takes me back to my time in South Louisiana!

  • toolbarsco
    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!