Name: Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons Olive oil; 2 tablespoons Cajun seasoning; 1 teaspoon Smoked paprika; 1 teaspoon Salt; 1/4 teaspoon Pepper; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1 pound Linguine pasta; 4 tablespoons Butter; 5 cloves Garlic, minced; 1/4 cup All-purpose flour; 3 cups Whole milk, room temperature; 1 cup Chicken broth, low-sodium preferred; 8 ounces Cream cheese, softened to room temperature; 2 cups Shredded mozzarella cheese, divided (Use part for sauce, part for topping); 1/2 cup Grated Parmesan cheese; Salt and freshly ground black pepper to taste; Red pepper flakes – optional, for extra heat

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Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is a deliciously rich and comforting pasta that hits all the right notes: creamy, spicy, and utterly satisfying. Imagine tender, Cajun-seasoned chicken tossed with silky garlic-mozzarella sauce clinging to perfectly cooked linguine — it’s a cozy dinner that feels special but comes together quickly. Fun fact: many home cooks toss a pinch of smoked paprika into the mix because it adds a subtle smoky warmth, making the dish taste like it simmered all day when it really only takes minutes.

This recipe stands out because it’s simple to prepare, family-friendly, and perfect for busy weeknights. If you love creamy, cheesy pasta, you’ll also enjoy the flavor profile similarities with my creamy garlic butter chicken rotini — check it out for another weeknight favorite: https://recipesfiber.com/creamy-garlic-butter-chicken-rotini-in-parmesan-sauce/. Give this linguine a try and watch it become a go-to for dinner requests.

What is Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce?

What’s in a name? Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce sounds fancy, but it’s basically a delicious marriage of bold Cajun-spiced chicken and a luscious garlic-infused cheese sauce served over long, silky linguine. Where did the name come from — a New Orleans bistro or a home cook with great taste? Who knows, but one thing’s for sure: this dish proves the old saying, “the way to a man’s heart is through his stomach.” Maybe that’s why it shows up at family dinners so often — everyone loves a plate of comfort. Ready to give your kitchen a little Southern-Italian flair? Try this recipe and see why it’s so beloved.

Why You’ll Love This

This recipe is irresistible for three big reasons:

Big, bold flavor: The Cajun-seasoned chicken delivers a spicy, savory punch while the garlic mozzarella sauce mellows everything into a rich, creamy hug for your taste buds.
Budget-friendly and easy: Making this at home saves money compared to ordering from a restaurant, and the ingredient list uses pantry staples and a short ingredient list that won’t break the bank.
Crowd-pleaser toppings: Extra mozzarella and a sprinkle of Parmesan create a bubbly, golden top that makes this dish feel indulgent and special.

If you’re exploring variations, the grilled chicken bites with creamy garlic sauce is another great, lighter option on the blog that pairs the same creamy garlic flavor with a different protein texture: https://recipesfiber.com/grilled-chicken-bites-with-creamy-garlic-sauce/. Make this linguine when you want something hearty, cheesy, and comforting.

How to Make:

Quick Overview

This dish is easy, fast, and deeply satisfying. You’ll brown bite-sized chicken pieces seasoned with Cajun spices, cook linguine until al dente, then create a silky roux-based garlic-mozzarella sauce that coats everything. The standout is the creamy, cheesy sauce balanced by the warm spice of Cajun seasoning and a final broil for bubbly topping. Total time: about 30 to 40 minutes from start to finish.

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound linguine pasta
4 tablespoons butter
5 cloves garlic, minced
1/4 cup all-purpose flour
3 cups whole milk, room temperature for easier melting
1 cup chicken broth, low-sodium preferred
8 ounces cream cheese, softened to room temperature
2 cups shredded mozzarella cheese, divided (use part for sauce, part for topping)
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Red pepper flakes – optional, for extra heat

Directions

In a bowl, toss the chicken pieces with olive oil, Cajun seasoning, smoked paprika, salt, pepper, garlic powder, and onion powder until evenly coated. Make sure each piece is well seasoned.
Cook the linguine according to package directions until al dente. Reserve a 1/2 cup of pasta water, then drain and set the pasta aside. The reserved water can loosen the sauce if needed.
While the pasta is cooking, heat a large skillet over medium-high heat. Add the seasoned chicken and cook in a single layer until golden brown and cooked through, about 6 to 8 minutes, stirring halfway. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook until fragrant, about 1 minute — don’t let it brown.
Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. This step removes the raw flour taste and helps thicken the sauce.
Gradually whisk in the milk and chicken broth until smooth. Increase heat to bring the mixture to a gentle simmer, stirring occasionally so the roux dissolves evenly.
Reduce the heat to low and stir in the softened cream cheese until melted and smooth, using a whisk or spatula to break up any lumps.
Add 1 1/2 cups of the mozzarella cheese and the Parmesan cheese. Stir until all the cheese is melted and the sauce is creamy and smooth. Taste and season with salt, pepper, and red pepper flakes if desired. If the sauce is too thick, whisk in a splash of reserved pasta water.
Add the cooked linguine and cooked chicken to the sauce. Toss thoroughly so each strand of pasta is coated and the chicken is evenly distributed. Warm through for 1 to 2 minutes.
Transfer the pasta to an oven-safe serving dish and sprinkle the remaining 1/2 cup of mozzarella cheese over the top for a cheesy crust.
Broil in the oven for 2 to 3 minutes, or until the cheese is melted and bubbly and lightly golden — watch closely to avoid burning. Serve hot.

Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

What to Serve With

Serve this rich pasta with fresh, bright sides to balance the creaminess. Good options include:

A crisp green salad with lemon vinaigrette to cut the richness
Steamed or roasted broccoli or asparagus for color and crunch
Garlic bread or crusty baguette to sop up extra sauce
A light Sauvignon Blanc or a cold lager to pair with the spice

Top Tips for Perfecting

Use room-temperature cream cheese for a smoother sauce and faster melting.
Don’t overcook the pasta; al dente texture helps it hold the sauce better.
If your sauce gets too thick, stir in reserved pasta water a tablespoon at a time to reach desired consistency.
For a smokier flavor, add extra smoked paprika or a dash of liquid smoke.
To reduce calories, swap half-and-half for cream and use reduced-fat cheese, though texture will be slightly different.
Avoid high heat when melting cheeses to prevent graininess; low and slow is best.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 to 4 days. Cool completely before refrigerating.
Freezing: You can freeze the pasta, but dairy-based sauces may change texture. Freeze in a shallow container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk or chicken broth to restore creaminess. Alternatively, microwave in short intervals, stirring between bursts. For a fresh finish, sprinkle a little extra mozzarella and broil briefly until bubbly.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well and stay juicier. Cut them into bite-sized pieces and cook slightly longer if needed.

Can I make this gluten-free?
Absolutely. Use a gluten-free pasta and swap the all-purpose flour for a 1:1 gluten-free flour blend or cornstarch slurry to thicken the sauce.

Is there a vegetarian version?
For a vegetarian option, replace chicken with roasted mushrooms or seasoned tofu and use vegetable broth in place of chicken broth.

How can I make this less spicy?
Reduce or omit the Cajun seasoning and red pepper flakes. You can also use a milder seasoning blend for warm flavor without the heat.

Can I prepare this ahead of time?
You can cook the chicken and sauce ahead and refrigerate separately for up to 24 hours. Reheat gently and toss with freshly cooked pasta just before serving.

Conclusion

This Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is a show-stopping yet simple dish that brings creamy comfort and bold flavor to your weeknight table. It’s easy to make, budget-friendly, and guaranteed to please both kids and grown-ups — a perfect weeknight win you’ll want to make again and again. For another take on creamy Cajun chicken pasta inspiration, check out this similar recipe: Creamy Cajun Chicken Pasta – NatashasKitchen.com. Give it a try, invite someone to share the plate, and enjoy the smiles that follow.