Juicy slices of Cajun-seasoned chicken are pan-seared until golden and tender, then tossed with perfectly cooked linguine in a luscious, creamy mozzarella sauce. This bold and comforting pasta dish is rich with garlic flavor, a subtle smoky heat from paprika, and a cheesy finish that clings to every strand of pasta. It’s a satisfying meal that comes together quickly, making it ideal for both busy weeknights and indulgent weekend dinners.
Why You’ll Love This Recipe
Packed with bold Cajun flavor, garlic, and creamy cheese for the perfect comfort dish
Comes together in about 30 minutes for a fast but satisfying dinner
Great for customizing with proteins, veggies, or spice levels
Kid-friendly but easily adjustable for spicier palates
Made with simple, everyday ingredients you likely already have
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup shredded mozzarella cheese (low-moisture, part-skim or whole milk)
½ cup heavy cream or whole milk
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
¼ cup reserved pasta water (optional, to thin the sauce if needed)
Directions
Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about ¼ cup of the pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, place the sliced chicken in a bowl. Season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss to coat the chicken evenly.
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Once hot, add the chicken slices in a single layer. Sear for 3–4 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Stir in the minced garlic and sauté for about 30 seconds, just until fragrant.
Pour in the heavy cream (or milk), stirring constantly. Bring to a gentle simmer, letting the mixture heat through without boiling.
Add the shredded mozzarella cheese in small handfuls, stirring after each addition until melted and smooth. If the sauce becomes too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.
Return the cooked chicken and drained linguine to the skillet. Toss everything together until the pasta is well coated in the sauce and the chicken is evenly distributed.
Taste and adjust seasoning with extra Cajun spice, salt, or pepper if desired.
Serve hot, garnished with chopped parsley if using.
Servings And Timing
Servings: 4 generous portions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Protein Swap: Replace the chicken with shrimp, turkey breast, or andouille sausage for a different flavor profile.
Vegetarian Version: Leave out the meat entirely and use sautéed mushrooms, spinach, or zucchini instead.
Spice Level: Add extra Cajun seasoning or a pinch of cayenne pepper for more heat. For a milder version, use half the Cajun seasoning.
Cheese Blend: Mix in Parmesan or sharp cheddar with the mozzarella for a deeper cheese flavor.
Pasta Alternatives: Substitute linguine with fettuccine, penne, or rotini depending on your preference.
Creamy Tomato Twist: Stir in a couple tablespoons of tomato paste or crushed tomatoes for a Cajun tomato cream sauce.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. Microwave in 30-second intervals, stirring in between, until warmed through.
Freezing: Not recommended, as the mozzarella cream sauce may separate or become grainy once thawed.
FAQs
Can I Use Chicken Thighs Instead Of Breasts?
Yes, boneless, skinless chicken thighs work great in this recipe. They tend to be juicier and more flavorful, though slightly fattier.
How Do I Make It Less Spicy?
Use only half the amount of Cajun seasoning or choose a mild version. You can also add more cream to mellow the heat.
Can I Use Pre-Shredded Cheese?
Yes, but fresh shredded mozzarella melts better and gives a creamier texture. Pre-shredded cheese often contains anti-caking agents that can make sauces grainy.
What Can I Serve With This Dish?
It pairs well with garlic bread, steamed vegetables, or a crisp green salad with lemon vinaigrette to balance the richness.
How Do I Avoid Overcooking The Chicken?
Thinly sliced chicken cooks quickly. Sear it over medium-high heat and remove it from the pan as soon as it’s cooked through and golden.
Can I Add Vegetables?
Absolutely. Sautéed bell peppers, mushrooms, or spinach can be added after cooking the garlic and before adding the cream for extra nutrition and flavor.
Is There A Way To Lighten This Dish?
Yes, use milk instead of cream, reduce the cheese slightly, and choose whole wheat or low-carb pasta for a lighter option.
Why Is My Sauce Too Thick?
This can happen if the sauce reduces too much. Add a splash of reserved pasta water or milk to thin it out to your desired consistency.
What Type Of Mozzarella Should I Use?
Low-moisture mozzarella (either part-skim or whole milk) works best for melting and creating a creamy sauce without making it watery.
Can I Make This Ahead Of Time?
You can prep the chicken and cook the pasta ahead of time, but for best results, combine and finish the sauce just before serving.
Conclusion
Garlic Cajun Chicken With Cheesy Mozzarella Linguine is a bold, comforting dish that’s as satisfying as it is easy to make. Whether you’re feeding a family or impressing guests, this creamy pasta with spiced chicken hits all the right notes. With simple ingredients and customizable options, it’s a reliable favorite you’ll want to keep in regular dinner rotation.
Garlic Cajun Chicken with Cheesy Mozzarella Linguine features tender Cajun-seasoned chicken slices seared to golden perfection, then tossed with linguine in a creamy, garlicky mozzarella sauce. Bold, comforting, and ready in 30 minutes, it’s perfect for any night of the week.
Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ¼ cup pasta water, then drain and set aside.
In a bowl, toss chicken with Cajun seasoning, garlic powder, paprika, salt, and pepper.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side until cooked through. Transfer to a plate.
Reduce heat to medium. Add remaining 2 tablespoons butter and garlic to skillet. Sauté for 30 seconds until fragrant.
Pour in heavy cream or milk, stirring constantly. Simmer gently (do not boil).
Add mozzarella cheese gradually, stirring until fully melted and smooth. Thin sauce with reserved pasta water if needed.
Return chicken and linguine to skillet. Toss to coat in sauce and combine evenly.
Taste and adjust seasoning with additional Cajun spice, salt, or pepper.
Serve immediately, garnished with chopped parsley if desired.
Notes
Use low-moisture mozzarella for a smooth, non-watery sauce.
Don’t boil the sauce after adding cream to avoid curdling.
