Name: Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon Cajun seasoning; 2 tablespoons olive oil; 1 pound linguine pasta; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 1/2 teaspoon crushed red pepper flakes (optional); Salt and pepper to taste; Fresh parsley, chopped (for garnish)

A comforting and flavorful pasta dish, this creamy Cajun chicken linguine blends tender, spiced chicken with a rich garlic mozzarella sauce. I find it to be the perfect balance of spice, creaminess, and cheesy goodness that makes a weeknight dinner feel extra special.

Ingredients

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

2 boneless, skinless chicken breasts

1 tablespoon Cajun seasoning

2 tablespoons olive oil

1 pound linguine pasta

3 cloves garlic, minced

1 cup heavy cream

1/2 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions

I start by seasoning the chicken breasts with Cajun seasoning, salt, and pepper.

I heat olive oil in a large skillet over medium heat, then cook the chicken for 5–7 minutes per side until golden and fully cooked. Once done, I set it aside.

In the same skillet, I add minced garlic and sauté for 1–2 minutes until fragrant.

I pour in the heavy cream and let it simmer for 2–3 minutes so it thickens slightly.

I stir in the mozzarella and Parmesan, letting them melt into a creamy sauce. For extra heat, I sometimes add crushed red pepper flakes.

While the sauce cooks, I boil the linguine according to package instructions, drain it, and set it aside.

I slice the chicken into strips and add it back into the skillet, mixing it with the sauce.

I toss in the linguine and stir everything together until coated.

Finally, I garnish with chopped parsley and serve hot.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: About 550 kcal per serving

Variations

I like to change things up by swapping the chicken for shrimp when I want a seafood twist. Sometimes I use fettuccine or penne instead of linguine for a different pasta texture. For a lighter version, I use half-and-half instead of heavy cream or add some sautéed bell peppers and mushrooms for extra veggies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove with a splash of milk or cream to bring the sauce back to life. I avoid microwaving for too long because it can make the chicken dry.

FAQs

Can I make this recipe less spicy?

Yes, I simply reduce the Cajun seasoning and skip the red pepper flakes if I want a milder flavor.

Can I use pre-cooked chicken?

I can use cooked chicken breast or rotisserie chicken to save time. I just add it to the sauce in the last few minutes to heat through.

What can I use instead of mozzarella?

I sometimes use provolone, Monterey Jack, or even cream cheese for a slightly different creamy texture.

Can I make this gluten-free?

Yes, I swap regular linguine for gluten-free pasta, and it works beautifully.

Can I freeze this dish?

I don’t recommend freezing because the cream sauce can separate, but fresh is always best.

Conclusion

This creamy Cajun chicken linguine with garlic mozzarella sauce is one of my favorite comfort meals. I love how quickly it comes together while still feeling indulgent and satisfying. With tender chicken, creamy cheesy sauce, and perfectly cooked pasta, it’s a dish I’ll keep making again and again whenever I want something flavorful and cozy.

Recipe: