Description
Garlic Cajun Chicken with Cheesy Mozzarella Linguine is a bold and creamy weeknight dinner packed with juicy Cajun-spiced chicken, tender pasta, and a rich mozzarella-Parmesan sauce. Ready in 35 minutes, it’s the kind of comfort food that brings everyone to the table.
Ingredients
• 1.25 lbs boneless, skinless chicken breasts, thinly sliced
• 12 oz linguine pasta
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 tbsp Cajun seasoning (plus more to taste)
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 2 oz cream cheese (optional, for extra creaminess)
• Fresh parsley, chopped (for garnish)
• Red pepper flakes (optional)
Instructions
1. Cook linguine in salted boiling water until al dente. Drain and reserve 1/4 cup of pasta water.
2. Season sliced chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
4. Sear the chicken for 3–4 minutes per side until golden brown and fully cooked. Remove and set aside.
5. Lower heat to medium, melt remaining butter, and sauté garlic until fragrant.
6. Pour in heavy cream and chicken broth, scraping up the browned bits from the pan.
7. Stir in mozzarella, Parmesan, and optional cream cheese. Simmer until smooth and creamy.
8. Return chicken and pasta to the skillet and toss gently to coat in sauce.
9. Add reserved pasta water as needed to loosen the sauce. Garnish with parsley and red pepper flakes.
Notes
– Fettuccine or spaghetti can replace linguine if preferred.
– Use low-sodium chicken broth to control saltiness.
– Omit cream cheese for a lighter sauce — it’s still delicious.
– Add spinach or sun-dried tomatoes for variation.
– Best enjoyed fresh, but leftovers can be refrigerated for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Method: Stovetop
- Cuisine: Cajun-American