Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
This creamy Cajun chicken linguine is packed with bold spice, tender chicken, and a rich garlic mozzarella sauce—perfect for a cozy pasta night.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Cajun-Inspired, American
Ingredients
For the Chicken:
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
For the Pasta & Sauce:
(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)
Instructions
Cook the Pasta: Boil linguine in salted water according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
Season the Chicken: In a bowl, toss chicken pieces with Cajun seasoning, paprika, garlic powder, salt, and pepper.
Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add seasoned chicken and cook 6–8 minutes until browned and cooked through. Remove and set aside.
Make the Sauce: In the same skillet, add butter and minced garlic. Sauté until fragrant (1–2 minutes). Add heavy cream and bring to a gentle simmer.
Add the Cheese: Stir in mozzarella (and Parmesan if using). Mix until melted and sauce is smooth.
Combine: Return cooked chicken to the skillet. Add drained linguine and toss to coat. Use reserved pasta water to loosen the sauce if needed.
Serve: Garnish with chopped parsley. Serve hot with garlic bread or salad.
Notes
Adjust Cajun seasoning for desired spice level.
Add sautéed bell peppers or spinach for extra veggies.
Use rotisserie chicken for a shortcut version.
Store leftovers in the fridge for up to 3 days.
