Irresistible Garlic Cajun Chicken with Cheesy Mozzarella Linguine

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Garlic Cajun Chicken with Cheesy Mozzarella Linguine started as a weeknight experiment. I had chicken, some leftover linguine, and a small block of mozzarella. Tired and out of ideas, I grabbed garlic and Cajun seasoning — and hoped for the best.

To my surprise, it turned out incredible. The chicken was juicy with a bold Cajun kick, and the mozzarella melted into a garlicky, creamy sauce that hugged every noodle. My husband asked for seconds before I finished plating. That’s when I knew it was a keeper.

Since then, I’ve refined it — adding cream cheese for extra richness, a splash of broth for depth, and just the right amount of garlic. It’s simple, quick, and delivers big flavor every time.

Now, this dish is a regular in our home. Just like our favorites — from the Mediterranean-Style Chicken Piccata to the Linguine with Spinach and Sun-Dried Tomato Cream Sauce — this pasta never disappoints.

Why This Cajun Pasta Stays On Repeat

Garlic Cajun Chicken with Cheesy Mozzarella Linguine has a way of becoming a regular craving. It’s quick, comforting, and packed with bold flavor — all from simple ingredients you probably have on hand.

The Cajun seasoning gives the chicken just the right heat, while garlic and butter bring richness to the sauce. Melted mozzarella and Parmesan turn it into something creamy and satisfying without being too heavy.

I love how easily it adapts. Want more spice? Add red pepper flakes. No cream cheese? Just leave it out — it’s still delicious. Sometimes I toss in spinach or swap chicken for shrimp.

That flexibility is why this recipe stays in rotation. Along with dishes like Cheesy Cajun Chicken Twisted Pasta or the Creamy Shrimp Linguine Explosion, this one always hits the spot.

Ingredients & Preparation for Garlic Cajun Chicken with Cheesy Mozzarella Linguine

Your Ingredient Breakdown

This recipe uses everyday ingredients, but when combined, they deliver serious comfort food magic. Here’s what you’ll need to make Garlic Cajun Chicken with Cheesy Mozzarella Linguine come to life:

 Ingredient Table

These ingredients work together to give the dish its signature flavor — rich, garlicky, creamy, and just a touch spicy.

Tools & Simple Swaps

You don’t need fancy tools to make Garlic Cajun Chicken with Cheesy Mozzarella Linguine — just the basics:

• A large skillet or sauté pan

• A pot for boiling linguine

• A sharp knife and cutting board

• Tongs or a spatula for searing chicken

• A ladle or heat-safe spoon for mixing sauce

No linguine? Fettuccine or spaghetti work beautifully.
No Cajun seasoning? Mix ½ tsp each of paprika, cayenne, garlic powder, oregano, thyme, and a pinch of salt.
Dairy-free? Use full-fat coconut milk and skip the cheese — it’s still rich and flavorful.

Want a twist? Toss in baby spinach right before serving or stir in sun-dried tomatoes for a sweet-savory punch — similar to what I do in my Cheesy Ravioli with Spinach and Mushrooms.

And if you’re a fan of creamy pasta dinners, don’t miss the Lemon Garlic Butter Chicken Linguine — it’s another weeknight favorite in our kitchen.

Cooking Instructions & Tips

Step-by-Step Method for Garlic Cajun Chicken with Cheesy Mozzarella Linguine

Once you’ve got your ingredients ready, this dish comes together in less than 40 minutes. Follow these steps, and you’ll have a creamy, Cajun-spiced masterpiece on the table in no time.

Step 1: Cook the Linguine

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 ¼ cup of pasta water in case you need to loosen the sauce later.

Step 2: Sear the Cajun Chicken

While the pasta cooks, season the thinly sliced chicken with Cajun seasoning, garlic powder, paprika, salt, and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes per side until golden and cooked through. Remove and set aside.

Step 3: Build the Sauce

In the same skillet, lower the heat to medium and melt the remaining butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and chicken broth, scraping up the flavorful bits from the bottom. Stir in mozzarella, Parmesan, and optional cream cheese. Let it simmer until melted and smooth.

Step 4: Combine and Toss

Add the cooked pasta and chicken back into the skillet. Toss gently to coat everything in the sauce. If needed, add a splash of reserved pasta water to loosen the texture. Taste and adjust with more Cajun seasoning or salt.

Tips to Get It Just Right

• Thinly slice the chicken so it sears quickly and evenly.

• Don’t overcrowd the pan — sear in batches if needed.

• For extra heat, add red pepper flakes or a dash of cayenne with the Cajun spice.

• Let the cheese melt slowly to keep the sauce smooth — avoid high heat.

• If your sauce thickens too much, stir in pasta water or a splash of cream to loosen it.

When I want something creamy but lighter, I skip the cream cheese and sub in extra broth — similar to how I lighten up my Chicken and Mushroom Skillet. And for a sharper cheesy twist, I’ve even swapped Parmesan for Asiago — like in the Spinach and Sun-Dried Tomato Linguine.

Once you’ve made this dish once, it becomes second nature. It’s a reliable weeknight hero — bold, quick, and endlessly craveable.

Serving, Storing & Pairing Garlic Cajun Chicken with Cheesy Mozzarella Linguine

What to Serve with This Cajun Cream Dream

Garlic Cajun Chicken with Cheesy Mozzarella Linguine is rich and satisfying all on its own — but a few thoughtful sides can round out your meal beautifully.

When I’m cooking for guests, I usually start with a crisp green salad tossed in lemon vinaigrette. The acidity balances the creamy sauce just right. A warm garlic bread or buttery dinner roll helps scoop up any extra sauce — and let’s be honest, there will be some.

If you’re craving more veggies, try roasting asparagus, sautéing green beans, or tossing cherry tomatoes in olive oil and salt. That pop of freshness makes the pasta shine even brighter.

And if you love Cajun dinners with a twist, try serving this alongside my Cheesy Cajun Chicken Twisted Pasta or add a small bowl of Garlic Parmesan Chicken Spaghetti to the table for variety.

A glass of cold white wine (like Pinot Grigio or Chardonnay) pairs well here too — anything that cuts through the creamy richness without overpowering the spice.

How to Store and Reheat Leftovers

If you have any leftovers — and that’s a big if — they store like a dream.

Transfer your cooled Garlic Cajun Chicken with Cheesy Mozzarella Linguine to an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making it almost better the next day.

To reheat, place the pasta in a skillet over medium heat with a splash of milk or chicken broth. Stir gently as it warms — this helps bring the creamy sauce back to life without drying out the chicken.

Avoid microwaving in large batches. If you must, do it in short bursts with a little added liquid, stirring between each.

And if you’re a fan of next-day pasta dishes like I am, don’t miss the Linguine with Spinach and Sun-Dried Tomato Cream Sauce. It reheats beautifully too and makes a quick weekday lunch.

Frequently Asked Questions About Garlic Cajun Chicken with Cheesy Mozzarella Linguine

Can I make this dish less spicy?

Absolutely. While Cajun seasoning adds a signature kick, you can control the heat. Use a milder Cajun blend or reduce the amount. Skip the red pepper flakes if you’re serving kids or spice-sensitive guests.

What pasta works best as a substitute for linguine?

Fettuccine, spaghetti, or even penne work great in this recipe. Just be sure to cook whichever pasta you choose until al dente so it holds up well in the sauce.

Can I make this ahead of time?

Yes! Prepare everything in advance, store it in the fridge, and reheat gently with a splash of cream or broth. The flavors deepen overnight, making it even better the next day.

Is cream cheese required?

Not at all. Cream cheese is optional, but it gives the sauce an extra-rich, velvety texture. If you prefer a lighter sauce, feel free to leave it out — it’ll still be delicious.

How do I keep the sauce from becoming too thick?

If the sauce tightens up too much while sitting, simply stir in a little reserved pasta water, milk, or broth while reheating. Stirring often while reheating also helps restore the original creaminess.

Conclusion: The Comfort of Cajun Creaminess

Garlic Cajun Chicken with Cheesy Mozzarella Linguine is one of those dishes that brings people together — it’s rich, cozy, and bold, yet simple enough for a weeknight. Whether you’re cooking for your family or treating yourself to a quiet night in, this pasta delivers all the flavor with none of the fuss.

Every time I make it, I’m reminded why it earned a permanent spot in our rotation. It’s reliable, deeply satisfying, and endlessly customizable. You can tone down the heat or turn it up — and the leftovers? Just as good, if not better, the next day.

If you loved this recipe, you might also enjoy the Mediterranean-Style Chicken Piccata for a lighter citrusy take, or the ultra-satisfying Creamy Shrimp Linguine Explosion when you’re craving seafood with a kick.

For more Cajun pasta inspiration, you can also check out this version from another favorite kitchen of mine: Creamy Cajun Chicken Pasta by Natasha’s Kitchen. It’s a bit different but just as comforting.

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