If you’re looking for a restaurant-worthy pasta dish that’s doable even on a busy weeknight, Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter is about to win your heart and your tastebuds. Imagine tender slices of juicy chicken, rich Cajun spices, and silky linguine all cuddling together in a melty, luxurious sauce—this dinner is a flavor-packed hug on a plate!
What makes this dish so special? It’s the ultimate blend of creamy comfort and bold, zesty flavors, perfect for impressing a crowd or simply elevating your family dinner. And here’s a fun tidbit: this recipe was first whipped up on a rainy Thursday when I had just a few pantry staples and a craving for something indulgent. It’s quickly become a reader favorite, right up there with my Creamy Tuscan Garlic Shrimp Pasta. Ready for something cozy, quick, and impossible to resist? Let’s make dinner the highlight of your day!
What is Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter?
Now, you might be thinking: what’s with the long, irresistible name—Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter? Say it three times fast! But here’s the thing: every word matters. Creamy? Absolutely. Mozzarella? Oh yes, in ooey-gooey heaps. Cajun? Enough to make your taste buds dance! The story goes that the name stuck because it best described what was happening in my kitchen—every flavor having its moment in the spotlight. After all, they say the way to a man’s heart is through his stomach, and this dish has a pretty good shot at winning everyone over. Ready to try it yourself? Time to twirl that fork!
Why You’ll Love This
If you crave food that feels like a hug but still has a little kick, this Creamy Mozzarella Chicken Linguine is for you. The star? That dreamy, Cajun-spiced mozzarella sauce that clings to every strand of pasta and tender, golden chicken breast. Restaurants might charge a fortune for a creamy chicken linguine, but making it at home costs a fraction—and you can customize it just the way you like.
What takes it to the next level? The magic of buttery garlic mingling with smoky paprika, a splash of cream, and a final dusting of fresh parsley for a fresh, herbaceous finish. If you loved my Creamy Parmesan Chicken Penne, this saucy, flavor-packed linguine could become your new weeknight staple. Give it a try and discover why homemade always tastes best!
How to Make
Quick Overview
Craving creamy pasta but short on time? This recipe delivers serious comfort in around 35 minutes, with just a handful of simple, everyday ingredients. The secret lies in whisking up a velvety sauce with three cheeses (hello, mozzarella, parmesan, and cream cheese) while Cajun-spiced chicken sears to golden perfection. It all comes together effortlessly for a meal that’ll have everyone asking for seconds.
Ingredients
- 1.25 lbs boneless, skinless chicken breasts
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 6 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 oz cream cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water if you want to adjust the sauce’s consistency later.
- While the pasta cooks, slice the chicken breasts into even strips. In a small bowl, toss the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper until well coated.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned chicken strips in a single layer. Sear for 5-7 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.
- In the same skillet (don’t wipe out those flavorful bits!), melt the remaining 2 tablespoons of butter over medium heat. Add in the minced garlic and a pinch of red pepper flakes. Sauté for 1-2 minutes, just until fragrant and golden.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan for extra flavor.
- Reduce heat to medium-low. Stir in the heavy cream, then add the shredded mozzarella, grated Parmesan, and cream cheese. Whisk constantly until the sauce becomes smooth, melts together, and turns ultra creamy, about 2-3 minutes. Taste and adjust salt and Cajun seasoning if needed.
- Add the cooked linguine to the skillet and toss thoroughly to coat each strand in the sauce. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired creaminess.
- Slice the cooked chicken into thin strips and either stir it back into the skillet or serve it on top of the linguine.
- Transfer to serving plates, garnish generously with fresh parsley, and enjoy your creamy masterpiece!
What to Serve With
Creamy Mozzarella Chicken Linguine is a complete meal, but a few thoughtful sides can really round out your plate. Try pairing it with a crisp Caesar or garden salad for freshness and crunch, or roasted green beans or asparagus for a pop of color. Crusty garlic bread or warm dinner rolls are perfect for soaking up any leftover sauce. For drinks, a chilled glass of Sauvignon Blanc or sparkling lemonade complements the creamy, slightly spicy profile of the pasta.
Top Tips for Perfecting
- Want to lighten things up? Swap half-and-half for heavy cream or use a blend of low-fat milk and a touch more cream cheese for creaminess without extra calories.
- Feel free to substitute the chicken with shrimp for a quick seafood spin, or use rotisserie chicken for an even faster meal.
- Go easy on the salt at first—Cajun seasoning already packs a punch.
- Don’t overcook the pasta; al dente noodles hold up better with the creamy sauce.
- Slice chicken breasts evenly for the juiciest, most tender bites.
- For extra heat, increase the red pepper flakes or opt for a hot Cajun blend.
Storing and Reheating Tips
Leftovers will keep covered in the refrigerator for up to three days. Store the linguine and chicken together in an airtight container. To reheat, add a splash of milk or chicken broth before warming on the stovetop or in the microwave—this helps loosen the sauce and keeps it creamy. Freezing is possible, though the texture of the dairy-based sauce may change slightly. If you do freeze, store in a freezer-safe container for up to two months, and thaw overnight before reheating gently.
FAQs
Can I use a different pasta shape for this recipe?
Absolutely! While linguine offers a classic creamy texture, fettuccine, spaghetti, or penne all work beautifully with this sauce.
Is there a way to make this recipe less spicy?
Certainly! Use a mild Cajun seasoning and skip the red pepper flakes if you prefer a gentler heat.
Can I make this dish ahead of time?
You can prepare the sauce and chicken in advance and store them separately. Reheat gently and toss with just-cooked pasta before serving for the best texture.
What’s the best way to reheat leftovers?
Add a splash of milk or broth and reheat slowly on the stovetop, stirring well to bring the sauce back together.
Can I use pre-shredded cheese?
For the creamiest sauce, it’s best to shred your own mozzarella and Parmesan. Pre-shredded varieties can sometimes make the sauce a bit grainy.
Conclusion
If you’re craving creamy, cheesy comfort with a Cajun twist, look no further—Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter is your answer. It’s easy enough for a quick weeknight dinner but impressive enough to serve company. With just a few pantry staples and under 40 minutes, you’ll be serving up restaurant-worthy flavor straight from your own kitchen. Give it a try, and don’t forget to share your delicious results with friends and family!
Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1.25 lbs boneless, skinless chicken breasts
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 6 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 oz cream cheese
- to taste fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water if you want to adjust the sauce’s consistency later.
- While the pasta cooks, slice the chicken breasts into even strips. In a small bowl, toss the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper until well coated.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned chicken strips in a single layer. Sear for 5-7 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.
- In the same skillet (don’t wipe out those flavorful bits!), melt the remaining 2 tablespoons of butter over medium heat. Add in the minced garlic and a pinch of red pepper flakes. Sauté for 1-2 minutes, just until fragrant and golden.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan for extra flavor.
- Reduce heat to medium-low. Stir in the heavy cream, then add the shredded mozzarella, grated Parmesan, and cream cheese. Whisk constantly until the sauce becomes smooth, melts together, and turns ultra creamy, about 2-3 minutes. Taste and adjust salt and Cajun seasoning if needed.
- Add the cooked linguine to the skillet and toss thoroughly to coat each strand in the sauce. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired creaminess.
- Slice the cooked chicken into thin strips and either stir it back into the skillet or serve it on top of the linguine.
- Transfer to serving plates, garnish generously with fresh parsley, and enjoy your creamy masterpiece!