Name: Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 12 oz linguine pasta; 1.5 lbs boneless chicken thighs 2 tablespoons Cajun seasoning 2 tablespoons olive oil 1 tablespoon butter 4 cloves garlic, minced; 1.5 cups heavy cream; 1.5 cups shredded mozzarella cheese 1/3 cup freshly grated Parmesan cheese Salt and pepper, to taste 2 tablespoons chopped fresh parsley

If there’s one dish that always manages to impress without much fuss, it’s this Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce. I love how it brings together bold Cajun flavors, tender grilled chicken, and a ridiculously creamy, cheesy sauce that coats every strand of linguine like a warm blanket. It’s comfort food with a spicy edge — and when that mozzarella stretches with every bite, you know you’re in for something truly satisfying.

This recipe was born from one of those weeknights when I needed something indulgent, but also quick. I had leftover grilled chicken, a block of mozzarella, and just enough cream in the fridge. I added Cajun seasoning on a whim, and the result? A dinner so flavorful and rich, I couldn’t stop going back for seconds. It’s now a staple in my dinner rotation, especially when I want to impress guests or just treat myself to something special.

Why You’ll Love This Creamy Cajun Chicken Linguine

This dish hits every craving — it’s rich, savory, a little spicy, and unapologetically cheesy. The Cajun seasoning brings a kick without overpowering the creamy garlic sauce, and the grilled chicken adds that perfect smoky depth. You don’t need to be a professional chef to pull this off either; it’s surprisingly easy to make, which makes it perfect for weeknight dinners or cozy weekends in.

Whether you’re cooking for two or feeding a crowd, this recipe always feels like something you’d order at a fancy restaurant — without the wait or the bill.

What Type of Chicken Works Best for Creamy Cajun Chicken Linguine?

I usually go for boneless, skinless chicken thighs because they stay juicy and tender, even after searing or grilling. The natural richness of thigh meat pairs beautifully with the creamy sauce and bold Cajun spices. That said, boneless chicken breasts work just fine too — especially if you slice them thin or pound them evenly so they cook quickly and don’t dry out.

You can also use pre-cooked or rotisserie chicken in a pinch. Just toss it with a little Cajun seasoning and warm it in the pan before adding to the pasta. It’s a great shortcut when you’re low on time but still want something seriously delicious.

Options for Substitutions

If you want to lighten things up or switch it up based on what’s in your kitchen, here are a few easy substitutions:

Pasta: Swap linguine with fettuccine, penne, or even zucchini noodles if you’re going low-carb.
Dairy: Use half-and-half instead of heavy cream for a lighter sauce, or go full indulgence with cream cheese stirred in for extra richness.
Cheese: Mozzarella gives that iconic cheese pull, but provolone or Monterey Jack also melt beautifully and bring a different twist.
Protein: Not into chicken? Shrimp is an amazing alternative and cooks super fast.
Seasoning: If you don’t have Cajun seasoning, mix smoked paprika, garlic powder, onion powder, cayenne, oregano, and thyme. You’ll get a similar bold, smoky flavor.

This recipe is flexible without losing its soul — don’t be afraid to play around with it.

Ingredients for Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

Linguine Pasta
This is the heart of the dish — long, flat noodles that hold onto the creamy sauce beautifully. It gives the perfect bite and texture against the tender chicken and melted cheese.

Boneless Chicken Thighs
Juicy, flavorful, and perfect for searing. Thighs add richness and stay moist, even after cooking. They’re the ideal protein to absorb all that Cajun flavor.

Cajun Seasoning
This is what gives the dish its bold, spicy personality. It balances the richness of the sauce with a smoky kick. Use as much or as little as you like, depending on your heat preference.

Garlic (Minced)
Essential for depth in the sauce. When sautéed in butter, garlic infuses the whole dish with that warm, comforting flavor we all crave.

Heavy Cream
Creates that luxurious, velvety sauce that coats every strand of pasta. It’s the base that ties everything together.

Mozzarella Cheese (Shredded)
The magic ingredient. It melts into the sauce and over the chicken, giving you those irresistible cheesy pulls with every forkful.

Parmesan Cheese (Freshly Grated)
Adds a sharp, salty edge to balance the creamy mozzarella. It helps thicken the sauce and enhances flavor.

Butter
Used to cook the garlic and create the base of the sauce. It adds richness and flavor from the very first step.

Olive Oil
Perfect for searing the chicken to a golden-brown crust. It adds a bit of depth and helps the seasoning stick.

Salt & Pepper
The basics — just enough to round out all the flavors. Always taste and adjust as needed.

Fresh Parsley (Chopped)
A pop of color and freshness to finish the dish. It cuts through the richness and makes the plate look restaurant-worthy.

Step 1: Cook the Linguine

Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water in case you need to loosen the sauce later.

Step 2: Season and Sear the Chicken

Pat the chicken thighs dry with paper towels. Season both sides generously with Cajun seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 5–6 minutes per side until golden brown and fully cooked through. Remove from the pan, let rest for a few minutes, then slice into strips.

Step 3: Make the Garlic Mozzarella Sauce

In the same skillet, reduce the heat to medium and add butter. Once melted, stir in the minced garlic and sauté until fragrant, about 30 seconds.
Pour in the heavy cream and bring to a gentle simmer. Stir in the shredded mozzarella and grated Parmesan until the cheese is fully melted and the sauce is smooth and creamy.

Step 4: Combine Pasta and Sauce

Add the cooked linguine to the skillet and toss to coat in the cheesy garlic sauce. If the sauce feels too thick, use a splash of the reserved pasta water to loosen it up.

Step 5: Add Chicken and Finish

Nestle the sliced Cajun chicken on top of the pasta. Spoon a little extra sauce over the top, and sprinkle with freshly chopped parsley.
Optional: For extra melty cheese on top, add more mozzarella and pop the skillet under a broiler for 1–2 minutes until bubbly.

How Long to Cook Creamy Cajun Chicken Linguine

The entire dish comes together in about 30 to 35 minutes from start to finish. Here’s the breakdown:

Pasta cooking: 8–10 minutes
Chicken searing: 10–12 minutes
Sauce making: 5–7 minutes
Combining and finishing: 5 minutes

It’s quick enough for a weeknight but impressive enough for a dinner party.

Tips for Perfect Creamy Cajun Chicken Linguine

Pound the Chicken Evenly: This helps it cook evenly and faster, giving you a better sear without drying it out.
Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. For that velvety sauce, grate it fresh.
Control the Heat: Cajun seasoning can vary in spice level. Taste yours before going all in — you can always add more.
Don’t Overcook the Pasta: Keep it al dente so it doesn’t get mushy once tossed in the hot sauce.
Reserve Pasta Water: It’s a great trick to loosen the sauce if it thickens too much while combining everything.
Rest the Chicken: After searing, let the chicken rest for 5 minutes before slicing — this keeps the juices inside.
Finish Under the Broiler (Optional): For an extra cheesy golden top, add mozzarella and place under the broiler for a minute or two before serving.

Watch Out for These Mistakes While Cooking

Skipping the Rest Time for Chicken
Cutting into the chicken immediately after searing causes all the juices to run out. Give it a few minutes to rest and you’ll get moist, flavorful slices every time.
Adding Cheese to Boiling Sauce
If your cream is too hot when adding cheese, it can break and turn grainy. Keep the sauce at a gentle simmer and stir constantly while melting the cheese.
Over-seasoning
Cajun seasoning is bold, so if you’re also salting pasta water and using Parmesan, go easy with the salt until you taste everything together.
Using Cold Cheese
Let your mozzarella come to room temperature before adding to the sauce. It melts more smoothly that way.
Not Saving Pasta Water
This one’s easy to forget, but that starchy water is your best friend when adjusting the consistency of the sauce.
Overcrowding the Pan While Searing Chicken
Give each piece space to develop a golden crust. If needed, sear in batches.

What to Serve With Creamy Cajun Chicken Linguine?

Garlic Bread or Cheesy Toast

A classic pairing that helps mop up every bit of that creamy sauce. You can even use leftover sauce as a dip.

Simple Arugula or Mixed Greens Salad

The peppery freshness of arugula balances the richness of the pasta. A lemon vinaigrette works perfectly here.

Roasted Broccoli or Brussels Sprouts

Roasted vegetables add texture and balance — plus they taste amazing when they soak up a little sauce.

Caprese Salad

Fresh mozzarella, tomatoes, and basil with a balsamic drizzle — a fresh counterpoint to the creamy, spicy pasta.

A Crisp White Wine or Rosé

Wine isn’t a side, but it’s a perfect match. Go with something refreshing like a Sauvignon Blanc or a dry rosé.

Sautéed Mushrooms

Add earthy flavor and an extra layer of savoriness. Mushrooms work incredibly well with creamy sauces.

Herb Focaccia

Soft, herby, and a perfect sponge for sauce. A bakery-style bread like focaccia elevates the whole meal.

Lemon-Garlic Asparagus

Adds a zesty brightness and a fresh crunch to balance the indulgence of the pasta.

Storage Instructions

Leftovers of Creamy Cajun Chicken Linguine are pure gold — and they reheat surprisingly well with the right care.

Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: While possible, freezing may change the texture of the cream sauce. If you do freeze, use a freezer-safe container and consume within 1 month. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. Avoid high heat to prevent the cheese from separating.

Estimated Nutrition

Per Serving (based on 4 servings):

Calories: ~690
Protein: 38g
Carbohydrates: 45g
Fat: 40g
Saturated Fat: 21g
Cholesterol: 160mg
Fiber: 2g
Sugar: 3g
Sodium: 760mg

Keep in mind these values are estimates and can vary depending on specific brands and portion sizes used. Adjust according to your dietary needs.

Frequently Asked Questions

What can I use if I don’t have Cajun seasoning?

You can make a quick homemade version with smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper. Mix to taste — it’s easy and just as flavorful.

Can I make this dish ahead of time?

Yes, but it’s best enjoyed fresh. If you need to prep ahead, cook the chicken and pasta separately and store them. Make the sauce fresh just before serving to keep it creamy.

How spicy is this recipe?

Mild to medium, depending on your Cajun seasoning. You can control the heat easily — just add more or less seasoning. For extra spice, add a pinch of cayenne or red pepper flakes.

Can I make it gluten-free?

Absolutely. Just use gluten-free linguine or pasta and double-check that your Cajun seasoning doesn’t contain any hidden gluten.

What’s the best cheese to substitute for mozzarella?

Try provolone, Monterey Jack, or fontina — they melt well and have a mild, creamy taste. You can even mix a few for added flavor.

Can I add vegetables to this dish?

Definitely. Sautéed bell peppers, spinach, or mushrooms blend in beautifully and boost the nutrition. Add them right after the garlic in the sauce.

Will the sauce thicken as it cools?

Yes. It thickens quite a bit, especially with mozzarella. Reheat gently with a splash of cream or milk to loosen it up again.

Can I use pre-cooked chicken?

Yes, rotisserie chicken or any leftover grilled chicken works. Just slice it, toss it in Cajun seasoning, and warm it through in the pan before combining with the sauce.

Conclusion

Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is one of those meals that feels like a reward. It’s rich, bold, and comforting — but still easy enough to make on a regular weeknight. Whether you’re cooking to impress or just feeding your own craving for something indulgent and cheesy, this dish delivers every time. With its balance of spice, creaminess, and tender protein, it’s destined to become a repeat favorite.

Ready to dive in? One bite and you’ll know why this is always the first thing gone at the dinner table.