I Appreciate How This Dish Balances Heat And Creaminess So Perfectly. The Cajun-Seasoned Chicken Brings Smoky Spice, While The Garlic And Cheese Sauce Softens Everything Into A Smooth, Cozy Bowl Of Pasta.
I Also Like That It Feels Restaurant-Worthy But Comes Together With Straightforward Steps. It’s The Kind Of Meal I Can Serve To Guests Or Enjoy As A Comforting Family Dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 Lb Linguine 4 Tablespoons Unsalted Butter 5 Cloves Garlic, Minced 1/4 Cup All-Purpose Flour 3 Cups Whole Milk 1 Cup Chicken Broth 8 Oz Cream Cheese, Softened 2 Cups Shredded Mozzarella, Divided 1/2 Cup Grated Parmesan Salt, Black Pepper, Red Pepper Flakes (Optional)
Directions
I Start By Boiling The Linguine In Well-Salted Water For About 10–12 Minutes Until Al Dente. I Drain It And Set It Aside.
I Toss The Chicken Pieces With Olive Oil And All The Seasonings Until Evenly Coated. In A Hot Skillet, I Sear The Chicken For 6–8 Minutes Until Golden And Fully Cooked, Then Remove It From The Pan.
In The Same Skillet, I Melt The Butter Over Medium Heat. I Add The Minced Garlic And Sauté For About 1 Minute, Then Stir In The Flour And Cook For Another Minute To Form A Roux.
I Slowly Whisk In The Milk And Chicken Broth, Letting The Sauce Simmer For 3–4 Minutes Until It Thickens Slightly.
I Stir In The Cream Cheese Until Smooth, Then Add 1½ Cups Of Mozzarella And The Parmesan, Mixing Until Melted And Creamy. I Season With Salt, Pepper, And Red Pepper Flakes If I Want Extra Heat.
I Return The Chicken To The Pan And Add The Cooked Linguine, Tossing Everything Together Until Fully Coated In The Sauce.
I Transfer The Pasta To An Oven-Safe Dish, Sprinkle The Remaining ½ Cup Of Mozzarella On Top, And Broil For 2–3 Minutes Until Bubbly And Lightly Golden. I Serve It Hot.
Servings And Timing
This Recipe Makes 6 Servings.
Prep Time: 15 Minutes Cook Time: 25–30 Minutes Total Time: About 40–45 Minutes
Variations
I Sometimes Add Sautéed Bell Peppers Or Spinach For Extra Color And Flavor. If I Want A Slightly Lighter Version, I Use Half-And-Half Instead Of Whole Milk.
For A Seafood Twist, I Replace The Chicken With Shrimp And Adjust The Cooking Time. When I’m In The Mood For Extra Heat, I Increase The Cajun Seasoning Or Add More Red Pepper Flakes.
Storage/Reheating
I Store Leftovers In An Airtight Container In The Refrigerator For Up To 3 Days. When Reheating, I Warm It On The Stovetop With A Splash Of Milk To Loosen The Sauce And Restore Creaminess.
If I Use The Microwave, I Heat It In Short Intervals, Stirring In Between To Keep The Sauce Smooth. I Don’t Recommend Freezing Because Cream-Based Sauces Can Separate.
FAQs
Can I Use A Different Pasta Shape?
I Can Substitute Fettuccine, Penne, Or Even Rotini If That’s What I Have Available.
Is This Dish Very Spicy?
I Control The Heat By Adjusting The Cajun Seasoning And Red Pepper Flakes To Match My Preference.
Can I Make It Ahead Of Time?
I Can Assemble Everything Before Broiling And Refrigerate It, Then Broil Just Before Serving.
How Do I Keep The Sauce From Becoming Too Thick?
I Add A Splash Of Milk Or Pasta Water While Reheating To Maintain A Creamy Consistency.
Can I Use Pre-Cooked Chicken?
I Can Use Cooked Chicken In A Pinch, Though I Prefer Searing It Fresh For The Best Flavor.
Conclusion
I Find This Creamy Cajun Chicken Linguine To Be The Perfect Blend Of Bold Spice And Rich Comfort. The Tender Chicken And Velvety Cheese Sauce Make Every Bite Feel Indulgent Yet Easy To Prepare. Whenever I Make It, It Quickly Becomes The Highlight Of The Table.
Creamy Cajun chicken linguine tossed in a rich garlic cheese sauce with perfectly seasoned chicken. This easy pasta dinner is bold, comforting, and perfect for cozy weeknights at home.
Author:Sarah
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings
Category:Main Course
Method:Stovetop & Broil
Cuisine:Cajun-American
Ingredients
For the Chicken
1 lb boneless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
For the Pasta & Sauce
1 lb linguine
4 tablespoons unsalted butter
5 cloves garlic, minced
1/4 cup all-purpose flour
3 cups whole milk
1 cup chicken broth
8 oz cream cheese, softened
2 cups shredded mozzarella, divided
1/2 cup grated Parmesan cheese
Salt, black pepper, and red pepper flakes (optional), to taste
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook linguine according to package instructions (10–12 minutes) until al dente. Drain and set aside.
Season & Cook the Chicken
Toss chicken pieces with olive oil, Cajun seasoning, smoked paprika, salt, pepper, garlic powder, and onion powder.
Heat a skillet over medium-high heat and sear the chicken for 6–8 minutes until golden and fully cooked. Remove from skillet and set aside.
Make the Roux
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in flour and cook for 1 minute, whisking constantly.
Create the Cream Sauce
Gradually whisk in milk and chicken broth. Simmer for 3–4 minutes until slightly thickened.
Add softened cream cheese and stir until smooth and creamy.
Add the Cheese
Stir in 1 1/2 cups mozzarella and Parmesan cheese. Mix until melted. Season with salt, pepper, and red pepper flakes if desired.
Combine Everything
Add cooked chicken and drained linguine to the sauce. Toss until fully coated.
Broil for Finish (Optional but Recommended)
Transfer to an oven-safe dish. Top with remaining 1/2 cup mozzarella. Broil for 2–3 minutes until bubbly and lightly golden.
Serve
Serve hot, garnished with extra Parmesan or fresh parsley if desired.
Notes
Adjust Cajun seasoning to control spice level.
For extra richness, substitute half-and-half for part of the milk.
Add sautéed bell peppers or spinach for extra texture and color.
Store leftovers in an airtight container for up to 3 days.
