Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter

Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter is one of my ultimate pasta indulgences. It’s a bold, flavorful dish with tender seasoned chicken, silky linguine, and a luxuriously creamy sauce bursting with Cajun spices, garlic, and melty mozzarella. Every bite is rich, cheesy, and perfectly spiced.

Why You’ll Love This Recipe

I love how this pasta delivers deep, restaurant-style flavor with easy steps and everyday ingredients. The Cajun seasoning brings a smoky kick, the mozzarella adds gooey, cheesy comfort, and the garlic butter ties everything together into one rich, creamy dish. It’s perfect when I want something fast but still incredibly satisfying and impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Linguine pasta

• Boneless, skinless chicken breasts or thighs

• Cajun seasoning

• Salt

• Black pepper

• Olive oil or butter

• Garlic (minced)

• Heavy cream

• Chicken broth

• Shredded mozzarella cheese

• Grated Parmesan cheese (optional for extra depth)

• Fresh parsley (optional, for garnish)

• Red pepper flakes (optional for extra heat)

Directions

1. I cook the linguine according to package directions, drain it, and set it aside.

2. I season the chicken generously with Cajun seasoning, salt, and pepper.

3. In a large skillet, I heat olive oil or butter over medium heat and cook the chicken until golden and fully cooked, about 4–5 minutes per side. I remove it from the pan and let it rest before slicing.

4. In the same skillet, I melt butter and sauté the garlic until fragrant—about 1 minute.

5. I stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer.

6. I add the shredded mozzarella and stir until it melts into a creamy sauce. I adjust the seasoning with more Cajun spice or salt if needed.

7. I toss in the cooked linguine and sliced chicken, coating everything well in the sauce.

8. I finish with a sprinkle of Parmesan, parsley, or red pepper flakes if I want a little kick.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I swap the chicken for shrimp or sausage to change things up. I’ve also added sautéed mushrooms, spinach, or sun-dried tomatoes for extra layers of flavor. When I want a lighter version, I use half-and-half or evaporated milk instead of heavy cream.

Storage/reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or broth to loosen the sauce and warm it gently on the stove or in the microwave. I avoid boiling to keep the cheese from separating.

FAQs

Can I use a different pasta?

Yes, I sometimes use fettuccine, penne, or spaghetti depending on what I have. Any shape that holds sauce works well.

Is this dish very spicy?

It depends on the Cajun seasoning I use. For more heat, I add red pepper flakes or a pinch of cayenne.

Can I use pre-cooked chicken?

Yes, I’ve used leftover grilled or rotisserie chicken. I just slice it and heat it in the sauce until warmed through.

Does the mozzarella melt smoothly?

Yes, I use low-moisture, full-fat shredded mozzarella for best results. I stir it in gradually over low heat to avoid clumping.

Can I make this ahead of time?

I recommend making it fresh, but I’ve prepped the chicken and sauce earlier and combined it with freshly cooked pasta before serving.

Conclusion

Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter is a dish I turn to when I want bold flavor, creamy comfort, and just the right amount of heat. It’s fast, filling, and packed with everything I love—spiced chicken, garlic, pasta, and gooey cheese all in one skillet. It’s a go-to favorite that never fails to impress.