Name: Creamy Cajun Chicken Linguine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb (450 g) linguine pasta; 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tbsp Cajun seasoning; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tbsp olive oil; 4 tbsp unsalted butter; 5 cloves garlic, minced; 1/4 cup all-purpose flour; 3 cups whole milk; 1 cup chicken broth; 8 oz (225 g) cream cheese, softened; 2 cups shredded mozzarella cheese (divided); 1/2 cup grated Parmesan cheese; Salt and black pepper, to taste; Optional: red pepper flakes for extra heat; Fresh parsley or basil, chopped (for garnish)

A rich, spicy, and ultra-comforting dish, this Creamy Cajun Chicken Linguine is one of my favorite ways to bring bold flavor to the dinner table. With tender chicken tossed in smoky Cajun spices and a creamy garlic mozzarella sauce, every forkful is packed with warmth and satisfaction. It’s a perfect fusion of comfort food and just the right amount of heat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (about 450 g) linguine pasta

1 lb (about 450 g) boneless, skinless chicken breasts, cut into bite‑sized pieces

2 tbsp Cajun seasoning

1 tsp smoked paprika

1 tsp onion powder

4 tbsp unsalted butter

1 tsp garlic powder

1 tbsp olive oil

5 cloves garlic, minced

¼ cup all‑purpose flour

3 cups whole milk

1 cup chicken broth

8 oz (about 225 g) cream cheese, softened

2 cups shredded mozzarella cheese (divided)

½ cup grated Parmesan cheese

Salt and black pepper, to taste

Optional: red pepper flakes for extra heat

Fresh parsley or basil, chopped (for garnish)

Directions

I bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and set it aside.

In a bowl, I toss the chicken pieces with Cajun seasoning, smoked paprika, onion powder, garlic powder, salt, and pepper until coated.

I heat olive oil in a large skillet over medium-high heat, then add the chicken and cook for 6–8 minutes until golden and fully cooked. I remove the chicken and set it aside.

In the same skillet, I melt butter over medium heat, add minced garlic, and sauté it for about a minute. I sprinkle in the flour and stir constantly for another minute to make a roux.

Next I slowly whisk in the milk and chicken broth until smooth, then bring it to a gentle simmer, stirring often as it thickens.

I lower the heat and stir in cream cheese until it melts completely. Then I mix in 1 ½ cups of mozzarella and all the Parmesan cheese, stirring until the sauce turns rich and creamy. I season it with more salt, pepper, and optional red pepper flakes.

I add the cooked linguine and chicken into the sauce, tossing to coat everything evenly.

Optionally, I transfer everything to a baking dish, sprinkle the remaining mozzarella on top, and broil for 2–3 minutes until bubbly and slightly browned.

I finish it off with chopped parsley or basil and serve hot.

Servings and timing

This recipe serves 4–6 people. It takes about 15 minutes to prep and 35 minutes to cook, for a total of 50 minutes. Each serving has approximately 730 kcal.

Variations

I sometimes swap linguine for fettuccine or penne if I want a different texture.

For a lighter version, I use light cream cheese and reduced-fat mozzarella.

When I want extra heat, I increase the Cajun seasoning or add sliced jalapeños.

I occasionally add bell peppers or spinach for more color and nutrients.

For a seafood twist, I replace the chicken with shrimp and reduce the cooking time accordingly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the stovetop over low heat or the microwave in 30-second intervals, adding a splash of milk or broth to keep the sauce creamy. I avoid broiling the dish again after reheating to prevent the cheese from overcooking.

FAQs

How spicy is this Creamy Cajun Chicken Linguine?

It has a moderate spice level from the Cajun seasoning, but I can adjust the heat by using less seasoning or omitting the red pepper flakes.

Can I make this dish ahead of time?

Yes, I sometimes prepare the sauce and chicken ahead of time. When ready to serve, I reheat the sauce and toss it with freshly cooked pasta.

What’s the best type of Cajun seasoning to use?

I like using a well-balanced store-bought Cajun blend, but I can also make my own by combining paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper.

Can I use a different type of pasta?

Absolutely. While I love the way the creamy sauce clings to linguine, I’ve also used fettuccine, spaghetti, and penne with great results.

How can I make it gluten-free?

To make this gluten-free, I use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener.

Conclusion

Creamy Cajun Chicken Linguine is one of those comforting meals I return to again and again. It’s full of bold flavor, creamy richness, and satisfying textures. Whether I want to impress guests or just treat myself to something special, this dish always delivers. I love how customizable it is and how easy it is to make with simple ingredients.

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