Some dinners just have a way of making everyone stop and say, “Wow, what is that amazing smell?” That’s exactly what happens every time I make this Creamy Mozzarella Chicken Linguine with Garlic Cajun Butter. I first threw it together on a hectic weeknight when I needed something fast but still comforting, and now it’s one of those recipes my family asks for again and again. The chicken is seasoned with just the right amount of Cajun spice, and the creamy mozzarella sauce wraps around every bite of linguine like it was made for it.
What I love most is how easy it is, but how special it feels. It’s perfect for busy weeknights when everyone’s going in different directions, but it also totally works when company comes over or you want something a little more cozy and flavorful for the weekend.
Whether I’m feeding picky eaters or grown-ups with big appetites, this dish always hits the spot. It’s creamy, cheesy, a little bit spicy, and so satisfying. Definitely one to keep in your regular dinner rotation.
Essential Elements and Equipment
To get this recipe just right, you don’t need anything fancy, just reliable basics:
- A large pot for boiling pasta with plenty of salted water so the noodles don’t stick and get the perfect al dente texture.
- A sturdy, large skillet or sauté pan that can handle searing chicken and simmering the sauce in one place. I like using cast iron or heavy-bottomed pans for even heat distribution.
- A good whisk or sturdy spoon for mixing the sauce, especially when melting cheeses and blending cream into a silky texture.
- A spatula or tongs to toss the pasta and chicken gently without breaking up the tender pieces.
These simple tools make the process smooth and enjoyable, even on those hectic nights when time is tight.
What Makes This Recipe Work
- The star of the dish is the Cajun-spiced chicken. The blend of Cajun seasoning, smoked paprika, and garlic powder gives the chicken a smoky, slightly spicy crust that adds depth and character.
- The sauce is a luscious mix of heavy cream, chicken broth, and three kinds of cheese: mozzarella, Parmesan, and cream cheese. The Velveeta is replaced here with cream cheese to keep things smooth and extra creamy without overpowering the other flavors.
- Garlic and butter form the aromatic base, sautéed just until fragrant, never bitter, to infuse the sauce with warmth and richness.
- Linguine noodles are the perfect pasta choice here; their slightly flat, wide shape allows the sauce to cling to every bite, delivering that creamy, cheesy goodness in every forkful.
Ingredients You’ll Need
- 1.25 pounds boneless, skinless chicken breasts, thinly sliced
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 tablespoon Cajun seasoning (plus more to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 ounces cream cheese (optional for extra creaminess)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional for heat)
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Before draining, reserve about half a cup of the pasta water for adjusting the sauce later. Drain and set aside.
Step 2: Season the thinly sliced chicken breasts with Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper. Mix well to ensure every piece is coated evenly.
Step 3: In a large skillet, heat the olive oil and one tablespoon of the butter over medium-high heat. Add the chicken strips and cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 4: In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and, if you like a little spice, a pinch of red pepper flakes. Sauté for about 1 to 2 minutes until the garlic is fragrant and lightly golden but not browned.
Step 5: Pour in the chicken broth and bring the mixture to a gentle simmer. Then, stir in the heavy cream and whisk to combine. Add the cream cheese (if using) and stir until it melts smoothly into the sauce.
Step 6: Lower the heat and gradually add the mozzarella and Parmesan cheeses. Keep stirring gently until all the cheeses melt into a creamy, velvety sauce. Taste and adjust salt, pepper, and Cajun seasoning as needed.
Step 7: Return the cooked linguine and seared chicken back into the skillet. Toss everything together, coating the pasta and chicken evenly in the rich sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
Step 8: Garnish with freshly chopped parsley and serve immediately. For extra indulgence, sprinkle a bit more Parmesan cheese on top.
Easy Variations to Try
This Creamy Mozzarella Chicken Linguine is wonderfully flexible, so you can tweak it to suit your family’s preferences or dietary needs without losing its comforting essence. Here are a few ideas to get you started:
- Make it Gluten-Free: Swap regular linguine for gluten-free pasta. Just adjust cooking times according to the package. Gluten-free pasta pairs beautifully with creamy sauces and keeps the dish just as satisfying.
- Add More Veggies: Sneak in some healthy greens like spinach, kale, or even broccoli florets. Add them in step 4 with the garlic so they soften gently in the butter before you add the liquids.
- Switch Up the Protein: If chicken isn’t your go-to, try shrimp or even sliced Italian sausage. Both options bring their own unique flavor to this creamy dish and cook quickly.
- Go Dairy-Free: Use coconut or cashew cream in place of heavy cream, and nutritional yeast for the cheesy flavor. There are vegan cream cheese alternatives that melt nicely too, just be mindful of how these substitutions might affect the sauce’s texture.
- Turn Up the Heat: If your family loves a bit of spice, add extra Cajun seasoning or fresh diced jalapeños when cooking the chicken. A dash of hot sauce stirred into the sauce is also a great way to customize the heat level.
The best part isthat this recipe adapts well, so feel free to experiment and find your favorite version. It’s all about enjoying that creamy, cheesy goodness in a way that works for you.
How to Serve
This dish is a star all on its own, but pairing it with the right sides can elevate your meal to memorable family dinner status.
- Simple Green Salad: A crisp salad with a tangy vinaigrette cuts through the richness and adds fresh crunch. Think mixed greens with cherry tomatoes, cucumbers, and a lemon or balsamic dressing.
- Garlic Bread or Dinner Rolls: Soft, buttery garlic bread is perfect for mopping up every bit of that luscious sauce. You can even toast some ciabatta or baguette slices with olive oil and fresh herbs.
- Roasted Vegetables: Roasted Brussels sprouts, asparagus, or carrots seasoned simply with olive oil, salt, and pepper add a warm, hearty touch.
- Light and Fresh Veggies: For a lighter contrast, steamed green beans or a side of sautéed zucchini work well to balance the creaminess.
Serving tips: A sprinkle of extra Parmesan on top at the table and a few fresh parsley leaves bring a beautiful finish that makes the dish feel extra special.
Recipe Tips
- Use room temperature chicken for even cooking and better browning.
- Don’t rush the garlic sauté; garlic needs gentle heat to release its aroma without burning, which would cause bitterness.
- When adding cheeses, stir continuously to avoid clumping and ensure a silky sauce.
- If the sauce thickens too much, add reserved pasta water little by little to loosen it without diluting the flavor.
- To save time on busy nights, prep chicken ahead by seasoning and refrigerating it for a few hours or overnight.
- Leftovers reheat beautifully in a skillet over low heat with a splash of milk or cream to bring back the sauce’s creaminess.
- Always taste and adjust the seasoning at the end. Creamy dishes can sometimes need a little extra salt or pepper to brighten the flavors.
Cooking Notes
- Use a heavy-bottom skillet to prevent burning when making the sauce.
- Make sure to reserve pasta water before draining; it’s a great natural thickener and helps the sauce cling better.
- Be mindful of your heat levels when melting cheese; too high can cause the sauce to separate.
- Don’t overcook the pasta; al dente is key for the perfect texture.
- For a richer sauce, substitute part of the heavy cream with half-and-half.
Nutritional Information
- Calories: Approximately 820 per serving
- Protein: Around 45 grams per serving
- Sodium: Moderate, depending on the cheese and the seasoning used
Frequently Asked Questions (FAQs)
1. Can I use other types of pasta?
Absolutely. While linguine works perfectly for this recipe, you can swap in fettuccine, penne, or even twisted pasta like rotini. Just adjust cooking times according to the package instructions.
2. How can I make this recipe healthier?
Try using half-and-half instead of heavy cream, lean chicken breast, and whole wheat or gluten-free pasta. You can also add more vegetables to boost the nutrient content without sacrificing flavor.
3. What if I don’t have Velveeta or cream cheese?
Velveeta and cream cheese add a silky texture, but you can substitute with extra mozzarella and Parmesan if needed. A good quality shredded cheese blend works well, just be sure to melt it slowly.
4. Can this be made ahead and reheated?
Yes! Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to bring back the sauce’s creamy texture.
Conclusion
This Creamy Mozzarella Chicken Linguine with Garlic Cajun Butter has become one of those go-to meals I can always count on. It’s rich and flavorful, but still so easy to throw together even when the day’s been long and chaotic. The Cajun spices give it just enough personality, and that creamy, cheesy sauce makes it feel extra comforting without being too heavy.
What I really love is how it feels like a special meal without needing a ton of time or effort. Whether it’s just a regular weeknight or I’m having a few friends over, this dish always gets compliments and empty plates. And since everything comes together in one pan, I’m not stuck at the sink doing dishes all night, which is a huge bonus.
If you’re looking for a meal that’s simple, comforting, and packed with flavor, this is one worth trying. It brings everyone to the table, and honestly, those quiet, happy moments while everyone’s enjoying their food, that’s what makes it all worth it.
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Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1.25 pounds boneless, skinless chicken breasts, thinly sliced
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 tablespoon Cajun seasoning (plus more to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 ounces cream cheese (optional for extra creaminess)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional for heat)
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Before draining, reserve about half a cup of the pasta water for adjusting the sauce later. Drain and set aside.
Step 2: Season the thinly sliced chicken breasts with Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper. Mix well to ensure every piece is coated evenly.
Step 3: In a large skillet, heat the olive oil and one tablespoon of the butter over medium-high heat. Add the chicken strips and cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 4: In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and, if you like a little spice, a pinch of red pepper flakes. Sauté for about 1 to 2 minutes until the garlic is fragrant and lightly golden but not browned.
Step 5: Pour in the chicken broth and bring the mixture to a gentle simmer. Then, stir in the heavy cream and whisk to combine. Add the cream cheese (if using) and stir until it melts smoothly into the sauce.
Step 6: Lower the heat and gradually add the mozzarella and Parmesan cheeses. Keep stirring gently until all the cheeses melt into a creamy, velvety sauce. Taste and adjust salt, pepper, and Cajun seasoning as needed.
Step 7: Return the cooked linguine and seared chicken back into the skillet. Toss everything together, coating the pasta and chicken evenly in the rich sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
Step 8: Garnish with freshly chopped parsley and serve immediately. For extra indulgence, sprinkle a bit more Parmesan cheese on top.
Nutrition
- Calories: 820
- Protein: 45