If there’s one dinner that always brings my family to the table a little quicker, it’s this Garlic Cajun Chicken with Cheesy Mozzarella Linguine. I still remember the first time I made it, I had chicken in the fridge and a box of linguine I wasn’t sure what to do with, and I thought, Why not try something bold and cheesy? The result was pure comfort food bliss: juicy Cajun-spiced chicken paired with silky strands of linguine smothered in a garlicky mozzarella-Parmesan cream sauce.
The best part? It’s a dish that feels “restaurant special” but comes together in just about half an hour. The Cajun spices add that little kick of smokiness, the garlic makes the kitchen smell like heaven, and the melted mozzarella clings to every bite of pasta. It’s the kind of weeknight meal that feels like a treat, and it never leaves leftovers in my house.
Essential Elements and Equipment
One of the reasons I love this recipe is how approachable it is. You don’t need any fancy gadgets or specialty cookware. With a few basic kitchen tools, you’ll have everything you need:
- Large pot: Perfect for boiling your linguine to that just-right al dente bite.
- Deep skillet or sauté pan: Big enough to sear the chicken and whisk up the sauce without spilling over.
- Sharp knife and cutting board: For slicing the chicken thinly so it cooks quickly and evenly.
- Wooden spoon or silicone spatula: To stir your sauce without scratching your pan.
- Fine grater: For freshly grating Parmesan cheese, which melts better than pre-shredded.
And let me share one of my favorite little tips: always keep that reserved pasta water. It’s like liquid gold for pasta dishes. Just a splash can help loosen a thick sauce and bring everything together beautifully.
Why You’ll Love This Recipe
There are dozens of pasta dishes out there, but this one has a way of standing out. Here’s why:
- Bold flavor, balanced comfort. The Cajun seasoning gives smoky, peppery depth to the chicken, while the creamy mozzarella-Parmesan sauce mellows it with richness.
- Weeknight-friendly. Even though it looks like something you ordered at a cozy Italian bistro, it’s on the table in 30 minutes.
- Cheese-lovers’ dream. Mozzarella makes the sauce stretch and cling, Parmesan adds salty sharpness, and cream cheese gives an optional extra layer of silky smoothness.
- Customizable spice level. Keep it mild for kids or crank up the red pepper flakes for spice fans.
- Crowd-pleaser. From little ones to adults, I’ve never served this dish without hearing, “Can you make this again?”
This isn’t just a recipe, it’s one of those meals that becomes part of your kitchen rotation, a “go-to” you’ll crave over and over again.
Ingredients You’ll Need
Here’s everything you’ll need to bring this recipe to life:
- 1.25 lbs boneless, skinless chicken breasts, thinly sliced
- 12 oz linguine pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1 tbsp Cajun seasoning (plus more to taste)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 oz cream cheese (optional, for extra creaminess)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a little heat)
Step-by-Step Preparation
Step 1: Bring a large pot of salted water to a rolling boil. Add your linguine and cook until al dente, following the package directions (usually around 9–11 minutes). Before draining, save about ½ cup of pasta water to adjust your sauce later. Drain and set the pasta aside.
Step 2: Pat the chicken dry with paper towels. This helps it sear instead of steam. Season both sides generously with Cajun seasoning, garlic powder, smoked paprika, plus a sprinkle of salt and pepper.
Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5–7 minutes, turning once, until golden brown and fully cooked through. Transfer to a plate and cover loosely to keep warm.
Step 4: Lower the heat to medium. Add the remaining butter to the skillet, followed by the minced garlic and a pinch of red pepper flakes (if you like spice). Cook for about a minute, stirring constantly, until fragrant.
Step 5: Pour in the chicken broth and use your spoon to scrape up all the browned bits from the bottom of the pan; that’s where the flavor hides. Stir in the heavy cream and let it come to a gentle simmer.
Step 6: Reduce the heat to low and stir in the mozzarella, Parmesan, and cream cheese if you’re using it. Stir until the sauce becomes smooth, thick, and creamy. Taste and adjust the seasoning with more Cajun spice, salt, or pepper as needed.
Step 7: Add the cooked linguine to the skillet and toss to coat every strand with that luscious sauce. Return the chicken to the pan and stir until everything is evenly covered and warmed through. If the sauce feels too thick, add a splash of your reserved pasta water.
Step 8: Sprinkle fresh parsley over the top, maybe an extra grating of Parmesan, and serve immediately while it’s creamy and hot.
Variations to Try
One of my favorite things about this dish is how versatile it can be. Once you’ve made it the classic way, here are a few twists you might want to try:
- Swap the protein. Don’t feel locked into chicken; this recipe works beautifully with shrimp, salmon, or even steak tips. Just adjust the cooking times since seafood cooks quicker.
- Add vegetables. Toss in spinach, sun-dried tomatoes, or roasted bell peppers for extra color and flavor. Broccoli florets are also delicious when folded into the cheesy sauce.
- Play with the pasta. Linguine is lovely here, but fettuccine, penne, or even rotini will soak up the sauce just as well. Use what you have on hand.
- Make it spicier. If you love heat, add more Cajun seasoning, extra red pepper flakes, or even a pinch of cayenne.
- Cheese swap. Mozzarella gives you that stretchy creaminess, but gouda, fontina, or provolone can add interesting twists to the sauce.
How to Serve
- With Garlic Bread: A basket of warm, buttery garlic bread or breadsticks is the perfect side. They’re great for soaking up any leftover cheesy sauce from the pasta.
- Fresh Salad Pairing: Balance out the richness with a simple green salad. Think crisp lettuce, cucumbers, cherry tomatoes, and a light vinaigrette for freshness.
- Weeknight Comfort: Scoop the pasta into bowls, top with chicken pieces, and sprinkle extra Parmesan and parsley on top.
- Kid-Friendly Touch: Slice the chicken into smaller bite-sized pieces and keep extra Parmesan on the side. Kids will love sprinkling their own cheese over the top.
Recipe Tips
Cooking this dish is simple, but these little tips can help take it from good to unforgettable:
- Pat the chicken dry. Moisture prevents a good sear, and drying ensures crispy, golden edges.
- Use freshly grated cheese. Pre-shredded often has anti-caking agents that keep it from melting smoothly. Fresh Parmesan is always worth the few extra minutes.
- Don’t rush the sauce. Keep the heat lower when adding cheese; this prevents clumping or separation.
- Taste as you go. Cajun seasoning blends vary in saltiness, so season carefully and build flavor gradually.
- Reserve pasta water. Just a splash can loosen the sauce if it gets too thick. Think of it as your secret weapon for silky pasta.
Cooking Notes
- This recipe makes about 4 servings but can stretch to 6 if paired with sides.
- Leftovers reheat well with a splash of milk or cream to bring the sauce back to life.
- Store in an airtight container in the fridge for up to 3 days.
- If you want to make ahead, cook the pasta and chicken, but prepare the sauce fresh it tastes best right off the stove.
Nutritional Information (per serving, approx.)
- Calories: 820
- Protein: 46g
- Carbohydrates: 55g
- Fat: 45g
- Fiber: 3g
- Sodium: varies depending on Cajun seasoning
Frequently Asked Questions
1. Can I make this dish ahead of time?
You can absolutely prepare parts of this dish ahead, but for the best results, I recommend cooking the sauce fresh. Pasta can be boiled earlier in the day (just toss it lightly with olive oil to prevent sticking), and chicken can be seared in advance. When ready to serve, simply warm the chicken and toss everything together with freshly made sauce.
2. How do I reheat leftovers without drying them out?
The trick is to add a splash of milk, cream, or even chicken broth when reheating. Warm it gently over medium heat on the stove, stirring occasionally. Avoid the microwave if you can, since it tends to dry the chicken and make the sauce separate.
3. Can I substitute the mozzarella cheese?
Yes, this recipe is very forgiving. If mozzarella isn’t your favorite, try fontina, gouda, or provolone for a slightly different flavor and melt. Parmesan should always stay in for its sharp, nutty kick, but the mozzarella can be swapped without any problem.
Conclusion
There’s something magical about a dish that brings together bold seasoning, creamy indulgence, and a sense of comfort all in one bite, and this Garlic Cajun Chicken with Cheesy Mozzarella Linguine does exactly that. It’s a recipe you’ll turn to on busy weeknights when you want something satisfying, or on weekends when you’re craving a restaurant-worthy plate without the price tag.
Every bite carries a little of everything: tender chicken with a hint of spice, silky pasta wrapped in garlicky cream, and the stretchy melt of mozzarella that ties it all together. It’s the kind of food that makes people linger at the table, maybe even go back for seconds, and always ask for the recipe.
So, the next time you’re wondering what to make for dinner, pull out this recipe. It’s simple, comforting, and oh-so memorable, the kind of meal that becomes a family favorite.
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Garlic Cajun Chicken with Cheesy Mozzarella Linguine
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
Here’s everything you’ll need to bring this recipe to life:
- 1.25 lbs boneless, skinless chicken breasts, thinly sliced
- 12 oz linguine pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1 tbsp Cajun seasoning (plus more to taste)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 oz cream cheese (optional, for extra creaminess)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a little heat)
Instructions
Step 1: Bring a large pot of salted water to a rolling boil. Add your linguine and cook until al dente, following the package directions (usually around 9–11 minutes). Before draining, save about ½ cup of pasta water to adjust your sauce later. Drain and set the pasta aside.
Step 2: Pat the chicken dry with paper towels. This helps it sear instead of steam. Season both sides generously with Cajun seasoning, garlic powder, smoked paprika, plus a sprinkle of salt and pepper.
Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5–7 minutes, turning once, until golden brown and fully cooked through. Transfer to a plate and cover loosely to keep warm.
Step 4: Lower the heat to medium. Add the remaining butter to the skillet, followed by the minced garlic and a pinch of red pepper flakes (if you like spice). Cook for about a minute, stirring constantly, until fragrant.
Step 5: Pour in the chicken broth and use your spoon to scrape up all the browned bits from the bottom of the pan; that’s where the flavor hides. Stir in the heavy cream and let it come to a gentle simmer.
Step 6: Reduce the heat to low and stir in the mozzarella, Parmesan, and cream cheese if you’re using it. Stir until the sauce becomes smooth, thick, and creamy. Taste and adjust the seasoning with more Cajun spice, salt, or pepper as needed.
Step 7: Add the cooked linguine to the skillet and toss to coat every strand with that luscious sauce. Return the chicken to the pan and stir until everything is evenly covered and warmed through. If the sauce feels too thick, add a splash of your reserved pasta water.
Step 8: Sprinkle fresh parsley over the top, maybe an extra grating of Parmesan, and serve immediately while it’s creamy and hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 820
- Protein: 46