Name: Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun-Inspired
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons olive oil; 2 tablespoons Cajun seasoning; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon salt; 1/4 teaspoon black pepper; (Add these ingredients if not already included in your recipe); 12 oz linguine; 2 tablespoons butter; 4 cloves garlic, minced; 1 1/2 cups heavy cream; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese (optional for extra richness); 1/4 cup chopped parsley (for garnish)

Why You’ll Love This Recipe

I love how this recipe combines bold Cajun spices with a silky, cheesy sauce that clings perfectly to linguine. The chicken cooks quickly, making it perfect for weeknights, but the flavors are so satisfying, it feels restaurant-worthy. Whether I’m feeding family or craving a spicy, creamy pasta, this recipe always hits the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound boneless, skinless 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 pepper
1 teaspoon garlic powder

(Additional ingredients likely needed for the full recipe, inferred from dish style)
8 oz linguine
3–4 cloves garlic, minced
2 tablespoons butter
1 1/2 cups heavy cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese (optional)
Fresh parsley or green onions, for garnish

Directions

I start by boiling a pot of salted water and cooking the linguine according to package instructions. I reserve ½ cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, I toss the chicken pieces with Cajun seasoning, smoked paprika, salt, pepper, and garlic powder until fully coated.
In a large skillet over medium-high heat, I heat the olive oil and add the seasoned chicken. I cook it for about 5–7 minutes, turning occasionally until browned and cooked through. Then I remove it from the skillet and set it aside.
In the same skillet, I lower the heat and melt the butter. I add the minced garlic and sauté for about 1 minute until fragrant.
I pour in the heavy cream, stirring gently, and bring it to a simmer. Once it thickens slightly, I stir in the mozzarella (and Parmesan, if using), letting it melt completely into a smooth, creamy sauce. If the sauce is too thick, I add a splash of the reserved pasta water.
I return the cooked chicken to the skillet and toss in the linguine, stirring to coat everything evenly in the sauce.
I let everything simmer together for another minute or two, then remove from heat and top with fresh chopped parsley or green onions before serving.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 1 plate
Calories per Serving: ~600–700 (depending on cream and cheese amounts)

Variations

Sometimes I toss in sautéed bell peppers or spinach for added color and nutrients. For more heat, I add a pinch of cayenne or a few dashes of hot sauce. I’ve also made it with shrimp instead of chicken, or used fettuccine or penne when I’m out of linguine.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over low heat with a splash of milk or cream to loosen the sauce. I avoid microwaving it for too long to keep the sauce from separating.

FAQs

Can I use milk instead of cream?

You can, but the sauce won’t be as rich. I’ve used whole milk in a pinch and added a little extra mozzarella to thicken it.

What kind of Cajun seasoning works best?

I use a store-bought blend or make my own with paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper. Adjust the heat to your taste.

Can I make this dish gluten-free?

Yes, I use gluten-free linguine or another pasta substitute, and double-check that the Cajun seasoning is gluten-free.

Can I make this ahead of time?

This dish is best fresh, but I sometimes prep the chicken and sauce ahead, then cook the pasta and combine everything right before serving.

What can I serve with this dish?

I like pairing it with garlic bread or a simple green salad. Roasted broccoli or asparagus also works really well.

Conclusion

Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is the kind of bold, satisfying meal I love to have in my rotation. It’s spicy, cheesy, and packed with flavor—everything I want in a cozy, quick dinner. Whether I’m serving it up for guests or making a weeknight dinner feel a little more special, this dish always brings the heat and the comfort.