Creamy, juicy, and bursting with bold Cajun garlic flavor, this Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter is the kind of weeknight meal that feels like a warm hug on a plate. Think silky sauce clinging to tender linguine, slices of perfectly seared chicken, and gooey mozzarella stretching with every forkful — comfort food with a little kick. Fun fact: combining Cajun spices with Italian cheeses makes for an unexpectedly perfect marriage of flavors — it’s like two culinary cousins finally meeting at a family reunion. If you love quick, crowd-pleasing dinners, this one deserves a spot in your regular rotation. For another creamy pasta favorite, check out this easy Creamy Garlic Butter Chicken Rotini in Parmesan Sauce. Simple prep, speedy cook time, and family-friendly appeal make this dish a winner — grab your skillet and let’s get cooking!
What is Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter?
What’s in a name? Plenty of deliciousness. Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter answers the question: what happens when Southern spice meets Italian comfort? Picture juicy chicken strips seared in a buttery garlic and Cajun-spiced pan, then tossed with linguine in a lush, cheesy cream sauce — and you’ve got the idea. Who decided to call it that? Maybe someone who wanted to sound fancy while promising comfort — or maybe they knew that “the way to a man’s heart is through his stomach.” Either way, it’s a name that tells you exactly what to expect: bold, indulgent, and utterly satisfying. Try it and see why the name fits — then come back and tell me your favorite tweak.
Why You’ll Love This
This recipe is irresistible for three big reasons. First, the main highlight: an ultra-creamy, cheesy sauce layered with garlic and Cajun spices that coats every strand of linguine and bite of chicken. Second, making this at home saves money compared to takeout, and you control the quality of ingredients — from real cheeses to fresh garlic and tender chicken breasts. Third, the toppings and finishing touches — a sprinkle of fresh parsley and extra Parmesan — elevate the flavors and presentation without extra effort. Compared to other pasta recipes on the blog, like the hearty Creamy Ranch Steak Mozzarella Garlic Butter Pasta, this one is lighter on beef and heavier on cheesy, garlicky comfort. Ready to bring it to your table? Let’s make it happen.
How to Make
Quick Overview
This dish comes together fast: simple steps, straightforward techniques, and a standout ultra-creamy sauce. You’ll sear the chicken for golden color, simmer a garlicky Cajun butter base, and melt three kinds of cheese into a silky sauce that clings to linguine. Prep and cook time combined is approximately 30 to 40 minutes — perfect for a weeknight treat.
Ingredients
- 1.25 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided (1 tablespoon for searing, 2 tablespoons for sauce)
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 1 teaspoon salt (divided; adjust to taste)
- 1/8 teaspoon black pepper
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 cup heavy cream, room temperature
- 1/2 cup chicken broth, low-sodium preferred
- 1 cup shredded mozzarella cheese, packed
- 1/2 cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened to room temperature
- Fresh parsley, chopped (for garnish)
Directions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package directions, usually 8 to 10 minutes. Drain and set aside. Reserve 1/2 cup of the pasta cooking water and keep it nearby in case you need to loosen the sauce.
- Season the sliced chicken breasts evenly with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss to coat each piece.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. When hot and shimmering, add the seasoned chicken in a single layer. Sear without moving for 5 to 7 minutes, then flip and cook an additional 5 to 7 minutes until golden brown and cooked through (internal temperature 165°F). Remove the chicken to a plate and tent with foil.
- Reduce heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add minced garlic and a pinch of red pepper flakes. Sauté for 1 to 2 minutes until fragrant and just starting to turn golden — do not burn the garlic.
- Pour in the chicken broth and bring to a gentle simmer, scraping up browned bits from the bottom of the pan for extra flavor.
- Stir in the heavy cream and combine. Add the mozzarella, Parmesan, and softened cream cheese in small handfuls, whisking or stirring constantly until the sauce is smooth and melty. If the sauce thickens too much, add a splash of the reserved pasta water to reach your desired consistency. Adjust salt and Cajun seasoning to taste.
- Add the cooked linguine to the skillet and toss thoroughly to coat every strand with the creamy sauce. Slice the seared chicken and arrange it on top or mix it into the pasta.
- Plate the saucy linguine and top with chopped fresh parsley and extra Parmesan if desired. Serve immediately.
What to Serve With
- Simple green salad with lemon vinaigrette to cut the richness
- Roasted or steamed broccoli or asparagus for a bright veggie side
- Warm garlic bread or toasted baguette to mop up extra sauce
- Light, crisp white wine such as Pinot Grigio or a chilled Sauvignon Blanc
- For non-alcoholic pairing, sparkling water with lemon or iced tea
Top Tips for Perfecting
- Use room-temperature cream cheese so it melts smoothly into the sauce without lumps.
- Don’t overcook the pasta; al dente texture holds up best in the sauce.
- If your sauce splits or seems too thick, whisk in reserved pasta water a tablespoon at a time until silky.
- For extra char on the chicken, finish under a hot broiler for 1 to 2 minutes (watch closely).
- Swap mozzarella for fontina or provolone for a slightly different melty texture; add more Parmesan for a nuttier finish.
- Avoid burning the garlic — it turns bitter quickly and will affect the sauce.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days. The sauce will thicken in the fridge.
- Freezing: Not recommended for best texture because cream-based sauces can separate when frozen and reheated. If you do freeze, use within 1 month and thaw overnight in the refrigerator.
- Reheating: Gently reheat on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce, stirring frequently. Microwaving works in short bursts, stirring between intervals to maintain creaminess.
- To refresh: Add a small pat of butter or a splash of cream while reheating to restore silkiness.
FAQs
How spicy is this dish?
This recipe has a moderate kick from the Cajun seasoning and red pepper flakes, but it’s adjustable. Reduce or omit the red pepper flakes and use a mild Cajun blend for less heat.
Can I use chicken thighs instead of breasts?
Yes — boneless, skinless chicken thighs work great and stay juicier. Adjust searing time slightly if your strips are thicker.
Is there a dairy-free version?
You can try full-fat coconut milk for cream, dairy-free cream cheese, and a vegan mozzarella, but the flavor and texture will differ from the original.
Can I make this ahead for meal prep?
Prepare the components separately (cook pasta and make the sauce, keep chicken chilled) and assemble just before serving. This preserves texture and flavor.
How do I prevent the sauce from becoming grainy?
Slowly add cheeses off the heat and whisk continuously until melted. Using room-temperature cream cheese helps it blend smoothly.
Conclusion
This Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter is an easy, comforting dinner that delivers maximum flavor with minimal fuss — perfect for weeknights, date nights, or feeding a hungry family. Try it once and it will likely become a go-to when you want cheesy comfort with a Cajun twist. For another creamy Cajun-inspired variation that pairs well with this flavor profile, see Creamy Cajun Chicken Pasta – Plain Chicken (https://www.plainchicken.com/creamy-cajun-chicken-pasta/). Give it a try, share it with loved ones, and enjoy the applause when everyone takes that first delicious bite.
Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1.25 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided (1 tablespoon for searing, 2 tablespoons for sauce)
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 1 teaspoon salt, divided (adjust to taste)
- 1/8 teaspoon black pepper
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 cup heavy cream, room temperature
- 1/2 cup chicken broth, low-sodium preferred
- 1 cup shredded mozzarella cheese, packed
- 1/2 cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened to room temperature
- 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 directions, usually 8 to 10 minutes. Drain and set aside. Reserve 1/2 cup of the pasta cooking water and keep it nearby in case you need to loosen the sauce.
- Season the sliced chicken breasts evenly with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss to coat each piece.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. When hot and shimmering, add the seasoned chicken in a single layer. Sear without moving for 5 to 7 minutes, then flip and cook an additional 5 to 7 minutes until golden brown and cooked through (internal temperature 165°F). Remove the chicken to a plate and tent with foil.
- Reduce heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add minced garlic and a pinch of red pepper flakes. Sauté for 1 to 2 minutes until fragrant and just starting to turn golden — do not burn the garlic.
- Pour in the chicken broth and bring to a gentle simmer, scraping up browned bits from the bottom of the pan for extra flavor.
- Stir in the heavy cream and combine. Add the mozzarella, Parmesan, and softened cream cheese in small handfuls, whisking or stirring constantly until the sauce is smooth and melty. If the sauce thickens too much, add a splash of the reserved pasta water to reach your desired consistency. Adjust salt and Cajun seasoning to taste.
- Add the cooked linguine to the skillet and toss thoroughly to coat every strand with the creamy sauce. Slice the seared chicken and arrange it on top or mix it into the pasta.
- Plate the saucy linguine and top with chopped fresh parsley and extra Parmesan if desired. Serve immediately.