When I first made this Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce, I wasn’t ready for how bold and comforting it would turn out to be. The aroma of sizzling Cajun-spiced chicken, the silky garlic-laced cheese sauce, and the perfectly tangled linguine make this one of those dishes that silences a dinner table in the best way possible. It’s the kind of meal you dream about—rich, spicy, creamy, and utterly satisfying.

I’ve cooked countless pasta recipes over the years, but this one hits differently. The chicken is pan-seared until golden and juicy, then nestled into a pool of garlicky mozzarella cream sauce that clings lovingly to every strand of linguine. It’s a full-on flavor experience. Whether you’re planning a cozy dinner or a showstopping dish for guests, this is the recipe that makes people ask for seconds before they’re even done with the first plate.

Why You’ll Love This Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

This dish checks every box: savory, cheesy, spicy, and soul-warming. The Cajun seasoning gives the chicken a smoky depth, while the mozzarella and cream sauce add indulgent comfort. It’s easy enough for a weeknight, yet special enough for a weekend dinner party. The garlic mozzarella sauce is the real star—rich without being heavy, and it coats the pasta like a warm, flavorful hug. If you’re a fan of bold flavors and creamy pasta dishes, this one will absolutely become a repeat favorite.

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

I’ve tried this dish with both chicken breasts and thighs, and while both work well, boneless skinless chicken breasts are my go-to. They cook evenly, slice beautifully, and soak up the Cajun seasoning like a charm. If you prefer a juicier, richer bite, boneless thighs are a great alternative—they’re a bit more forgiving if you accidentally cook them a minute too long. The key is searing them well to develop that flavorful crust before slicing over the pasta.

Options for Substitutions

One of the beauties of this recipe is how adaptable it is. Here are some ways to make it work for your taste or pantry:

Pasta: If linguine isn’t on hand, fettuccine, spaghetti, or even penne will work. Just stick with a pasta shape that holds onto the sauce.
Mozzarella: While low-moisture mozzarella melts best, you can also use provolone or Monterey Jack for a similar creamy texture.
Cream: Heavy cream gives the richest flavor, but you can use half-and-half for a lighter option or even unsweetened evaporated milk in a pinch.
Garlic: Fresh garlic is ideal, but if you’re in a rush, garlic paste or powder will still infuse that signature warmth into the sauce.
Cajun Seasoning: Homemade or store-bought both work! If you’re sensitive to heat, reduce the amount or mix in a little smoked paprika for depth without the spice.
Protein Swap: Not into chicken? Shrimp works beautifully with this sauce. Just sauté it quickly and add it at the end.

Ingredients for Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

Each ingredient here plays a flavorful role—skip nothing if you want the full effect.

Linguine: This pasta shape gives just the right bite and holds onto the creamy sauce without getting lost in it.
Chicken Breasts: Sliced and seasoned, they bring that golden Cajun crust and juicy protein to the dish.
Cajun Seasoning: Smoky, spicy, and bold—it’s the heart of the flavor here.
Olive Oil & Butter: Used together to sear the chicken beautifully and build the base for the sauce.
Garlic (Fresh): Gives the sauce its warm, aromatic kick. It’s essential.
Heavy Cream: This is what makes the sauce luxuriously rich and velvety.
Mozzarella Cheese (Shredded): Melted into the sauce, it makes it gooey, stretchy, and comforting.
Parmesan Cheese (Optional but recommended): Adds sharpness and balances the richness of the mozzarella.
Salt & Pepper: Essential to season every layer, especially the pasta water and the chicken.
Chopped Parsley: Not just for looks—it brings a fresh finish that lightens up the richness.

Step 1: Cook the Linguine

Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.

Step 2: Season and Sear the Chicken

While the pasta cooks, pat the chicken breasts dry and season both sides generously with Cajun seasoning, salt, and pepper. Heat a skillet over medium-high heat with a mix of olive oil and butter. Sear the chicken for 5–6 minutes per side, or until golden brown and cooked through. Remove from the skillet and let it rest.

Step 3: Make the Garlic Mozzarella Sauce

In the same skillet, reduce heat to medium. Add a little more butter if needed, then toss in the minced garlic. Sauté for about 30 seconds until fragrant (don’t let it brown). Pour in the heavy cream and bring to a gentle simmer.

Step 4: Melt the Cheeses

Add the shredded mozzarella and grated parmesan to the sauce. Stir constantly until melted and smooth. If the sauce is too thick, stir in a bit of the reserved pasta water to loosen it.

Step 5: Combine Pasta and Sauce

Add the cooked linguine directly into the skillet and toss it in the sauce until every strand is coated in that creamy, cheesy goodness.

Step 6: Slice and Add Chicken

Slice the rested Cajun chicken into strips and place it on top of the saucy linguine. You can toss it in or leave it arranged on top for presentation. Sprinkle with chopped parsley before serving.

How Long to Cook Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

This dish comes together faster than you’d expect—perfect for a weeknight but impressive enough for guests. Here’s the breakdown:

Pasta: 8–10 minutes (cook until al dente)
Chicken: About 12 minutes total (6 minutes per side, depending on thickness)
Sauce: 6–8 minutes (including garlic sautéing and melting cheese)
Total Active Time: Around 30 minutes

If you prep your ingredients ahead of time, you can have it plated and ready to devour in under 40 minutes, start to finish.

Tips for Perfect Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

Pound the chicken breasts to an even thickness before cooking so they cook uniformly and stay juicy.
Don’t overcook the garlic. Just 30 seconds is enough to release the flavor—browning it can turn it bitter.
Use freshly shredded mozzarella. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Reserve your pasta water. A splash of that starchy water can bring your sauce back to the perfect consistency.
Rest the chicken. Let it sit for 5 minutes before slicing to lock in all the juices.
Don’t skip the parsley. It adds brightness that helps cut through the richness of the sauce.
Serve immediately. The sauce is best enjoyed hot and creamy before it thickens too much on cooling.

Watch Out for These Mistakes While Cooking

Even with a simple, comforting dish like this one, a few small missteps can make a difference. Here’s what to avoid:

Overcooking the chicken: Cajun seasoning can make it harder to judge doneness by color—use a thermometer if needed (165°F is the target).
Using low-quality cheese: Cheap mozzarella won’t melt as smoothly and can turn your sauce grainy or greasy.
Skipping the pasta water: It’s liquid gold. Helps emulsify the sauce and makes it cling perfectly to the pasta.
Letting the sauce boil: A gentle simmer is all you need. Boiling can break the cream and separate the fat.
Adding cold cheese straight from the fridge: Let it come to room temp before adding to the sauce—it melts more evenly.
Crowding the skillet when searing chicken: Give each piece space so you get a nice crust instead of steaming it.

What to Serve With Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce?

This dish is rich and satisfying, so I usually serve it with something fresh or contrasting to round out the meal.

Simple Arugula Salad

Peppery arugula tossed with lemon juice and shaved parmesan adds a bright, zesty balance.

Garlic Bread

Perfect for swiping up the leftover sauce—it’s a no-brainer pairing.

Roasted Broccolini

Lightly charred and seasoned with lemon zest, it adds color and crunch to the plate.

Caprese Skewers

Fresh mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze bring a fresh, Italian-inspired twist.

Creamy Tomato Basil Soup

For a cozier dinner vibe, start with a small bowl of this as an appetizer.

Lemon-Butter Green Beans

Crisp, vibrant, and just tangy enough to cut through the richness of the pasta.

A glass of chilled white wine

A sauvignon blanc or lightly oaked chardonnay complements the creaminess and spice beautifully.

Storage Instructions

This pasta is best enjoyed fresh, but it stores surprisingly well with the right method:

Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce may thicken, so add a splash of milk or cream when reheating.
Reheating: Warm gently on the stovetop over low heat, adding a bit of liquid to bring the sauce back to life. Microwaving is fine in a pinch—just stir halfway through and avoid overheating.
Freezing: Not recommended. Cream-based sauces tend to separate when thawed, losing their smooth, velvety texture.
Pro Tip: If you’re making this ahead for guests, keep the chicken and pasta separate, then combine just before serving for the best texture.

Estimated Nutrition

Here’s a general estimate based on one generous serving (assuming this serves 4):

Calories: ~680
Protein: 38g
Fat: 36g
Saturated Fat: 18g
Carbohydrates: 52g
Fiber: 3g
Sugar: 3g
Sodium: 840mg
Cholesterol: 135mg

Nutrition will vary slightly depending on your exact ingredients, especially the cheese and cream brands used.

Frequently Asked Questions

What if I don’t have Cajun seasoning?

You can make a quick homemade version using paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Adjust the heat to your liking.

Can I make this dish ahead of time?

Yes, you can cook the pasta, chicken, and sauce separately, then combine and reheat gently when ready to serve. Just don’t overcook the pasta or the sauce during reheating.

Is this recipe very spicy?

It has a mild to medium kick depending on your Cajun seasoning. You can always reduce the amount or balance it with a little extra cream or cheese.

What type of mozzarella should I use?

Use low-moisture shredded mozzarella for the smoothest sauce. Fresh mozzarella tends to release too much liquid and won’t melt evenly.

Can I use milk instead of cream?

Technically yes, but it won’t be as rich or silky. If you’re substituting milk, consider adding a tablespoon of flour or cream cheese to help thicken the sauce.

What can I use instead of linguine?

Fettuccine, spaghetti, tagliatelle, or even penne work well. Just choose a pasta shape that holds onto sauce.

How do I know when the chicken is done?

Use a meat thermometer—165°F (74°C) is the safe internal temp. Alternatively, slice into the thickest part to check for clear juices and no pink.

Can I make this gluten-free?

Absolutely! Just use your favorite gluten-free pasta and make sure your Cajun seasoning is gluten-free too.

Conclusion

Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is one of those comforting, flavor-packed meals that never gets old. It’s rich without being overwhelming, spicy without being too bold, and simple enough to whip up on a weeknight. Every bite delivers a perfect balance of silky garlic cheese sauce, smoky Cajun spice, and satisfying pasta. Whether you’re feeding family or impressing guests, this recipe is guaranteed to leave everyone happy—and maybe even licking the plate.