Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is a rich and flavorful pasta dish that brings together the bold spices of Cajun seasoning with the creamy goodness of a garlic-infused mozzarella sauce. This meal is perfect for those who love a bit of spice combined with indulgent, cheesy textures. The tender pieces of chicken, coated in a smoky blend of Cajun spices and paprika, pair beautifully with al dente linguine pasta, all enveloped in a silky smooth sauce made from cream cheese, mozzarella, Parmesan, and a touch of garlic.
Ingredients about Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
This recipe uses a blend of simple, everyday ingredients that come together to create a rich and satisfying meal.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 pound linguine pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 8 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for extra heat
How to Make Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce Directions
Step 1: Prepare and cook the chicken
Start by placing the bite-sized chicken pieces in a mixing bowl. Drizzle olive oil over the chicken and sprinkle the Cajun seasoning and smoked paprika evenly. Toss everything together until all chicken pieces are well-coated with the spices. This step is key for building the bold, smoky flavor that defines this dish.
Next, heat a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer. Cook the chicken without crowding the pan, so it browns nicely on all sides. Cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 2: Cook the linguine pasta
While the chicken is cooking, bring a large pot of salted water to a boil. Add the linguine pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Be careful not to overcook the pasta, as it will continue to cook a bit when tossed in the sauce later. Once cooked, drain the pasta and set it aside.
Step 3: Make the garlic mozzarella sauce
Using the same skillet you cooked the chicken in, lower the heat to medium. Add the butter and let it melt completely. Then add the minced garlic and cook for about 1 minute, stirring often, until the garlic is fragrant but not browned. This step infuses the sauce base with rich garlic flavor.
Next, sprinkle in the all-purpose flour, whisking constantly to combine with the melted butter and garlic. Cook this mixture, called a roux, for 1 minute while stirring continuously. The roux will thicken the sauce and give it a smooth texture.
Slowly pour in the whole milk and chicken broth while whisking vigorously to avoid lumps. Continue to whisk until the mixture is smooth and starts to thicken. Bring the sauce to a gentle simmer, stirring occasionally to prevent sticking.
Step 4: Add cheeses and finish the sauce
Turn the heat down to low and add the softened cream cheese. Stir constantly until the cream cheese melts completely and blends into the sauce, creating a creamy base. Then add 1 1/2 cups of shredded mozzarella cheese and the grated Parmesan cheese. Keep stirring until all the cheese melts and the sauce becomes thick and velvety.
Season the sauce with salt and freshly ground black pepper to your taste. If you like it spicy, sprinkle in some red pepper flakes and stir them in evenly.
Step 5: Combine pasta, chicken, and sauce
Add the cooked linguine pasta and cooked Cajun chicken back into the skillet with the creamy garlic mozzarella sauce. Toss everything together gently but thoroughly so the pasta and chicken are evenly coated with the cheesy sauce.
Step 6: Broil for a bubbly cheese topping
Transfer the coated pasta mixture to a large baking dish or oven-safe skillet. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly on top. Place the dish under the oven broiler for 2-3 minutes, watching closely, until the cheese melts, bubbles, and turns a light golden brown.
Remove from the oven and serve immediately while hot.
How to Serve Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
Best ways to serve Creamy Cajun Chicken Linguine
This pasta dish is best enjoyed fresh and hot, straight from the oven to the plate. Serve it in generous portions, making sure each plate has plenty of creamy sauce and tender chicken bites.
You can garnish the dish with some freshly chopped parsley or basil to add a pop of color and a hint of fresh herbal flavor. A squeeze of fresh lemon juice just before serving can also brighten up the richness.
Serving suggestions or pairings
Creamy Cajun Chicken Linguine pairs wonderfully with simple side dishes to balance its richness. Consider serving it alongside a crisp green salad with a light vinaigrette or steamed vegetables like broccoli or asparagus.
For a bread option, crusty garlic bread or warm dinner rolls work well to scoop up extra sauce. A light white wine like a Pinot Grigio or Sauvignon Blanc complements the creamy and spicy notes nicely, but it’s just as delicious without alcohol.
How to Store
Proper storage methods
If you have leftovers, allow the pasta to cool to room temperature before storing. Place it in an airtight container and keep it in the refrigerator. It should stay fresh for up to 3-4 days.
For longer storage, you can freeze the pasta in a freezer-safe container. However, the texture of the sauce may change slightly after freezing and reheating.
Tips for reheating or freezing
When reheating refrigerated leftovers, warm the pasta gently on the stovetop over low heat or in the microwave. Add a splash of milk or chicken broth to loosen the sauce if it has thickened.
If reheating from frozen, thaw overnight in the refrigerator first, then reheat as above. Avoid overheating to prevent the cheese from separating.
Tips to Make Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
Common mistakes to avoid
- Don’t overcrowd the pan when cooking the chicken; otherwise, it will steam instead of sear and brown. Browned chicken adds more flavor.
- Avoid overcooking the pasta. Al dente pasta holds its texture better when mixed with sauce.
- Stir the roux constantly to avoid lumps and burning.
- Melt the cream cheese slowly on low heat to keep the sauce smooth.
- Watch the broiler carefully to prevent the cheese topping from burning.
Helpful tips for better results
- Use freshly minced garlic instead of pre-minced for the best flavor.
- Let the chicken marinate briefly in the spices before cooking to enhance taste.
- Use whole milk for a rich, creamy sauce. Lower fat milks can work but may thin the sauce.
- Grate your own Parmesan cheese for better melting and flavor.
- Toss the pasta quickly with the sauce while it’s hot to help it absorb flavor evenly.
Variation of Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
Suggested variations or twists on the recipe
- Add sautéed bell peppers, onions, or mushrooms with the chicken for extra veggies and flavor.
- Substitute linguine with fettuccine or penne for a different pasta shape.
- For a smoky twist, add cooked and crumbled bacon or smoked sausage.
- Add a splash of white wine to the sauce for added depth.
- Stir in fresh spinach or kale near the end of cooking for a green boost.
Adjustments for dietary preferences
- Use gluten-free pasta and gluten-free flour to make this recipe gluten-free.
- Substitute dairy milk and cheeses with plant-based alternatives for a vegan version (also use tofu or plant-based protein instead of chicken).
- Reduce or omit Cajun seasoning for a milder flavor for kids or sensitive eaters.
- Use skinless chicken thighs for a juicier texture if preferred.
FAQs
What can I do if the dish isn’t turning out right?
If the sauce is too thin, try cooking it a little longer on low heat to allow it to thicken. You can also add a small sprinkle of flour mixed with a bit of cold milk to help thicken it. If the dish is too spicy, add more cream cheese or milk to tone down the heat. If the chicken is dry, try cooking it more gently next time or marinating it longer before cooking.
Can I make this ahead of time?
You can prepare parts of this recipe ahead. Cook the chicken and pasta separately and store them in the refrigerator. Make the sauce just before serving and combine everything fresh for the best texture and flavor. Fully assembled and broiled pasta can be refrigerated but may lose some texture when reheated.
What can I substitute for ingredients?
You can swap chicken breasts with thighs or plant-based proteins. Use any long pasta you like instead of linguine. For dairy, substitute cream cheese and cheeses with vegan alternatives for dairy-free needs. Use vegetable broth instead of chicken broth for vegetarian diets. Olive oil can be replaced with any neutral oil.
Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
Equipment
- Large Skillet
- Pot
- Oven Broiler
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 pound linguine pasta
- 4 tablespoons butter
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 8 ounces cream cheese softened
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for extra heat
Instructions
- Place chicken pieces in a bowl, drizzle with olive oil, and sprinkle with Cajun seasoning and smoked paprika. Toss to coat.
- Heat a large skillet over medium-high heat. Cook the seasoned chicken for 6-8 minutes until golden brown. Remove and set aside.
- In a pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
- Sprinkle in flour, whisking constantly for 1 minute to form a roux.
- Slowly add milk and chicken broth, whisking until smooth. Bring to a simmer.
- Lower heat and add cream cheese, stirring until melted. Add mozzarella and Parmesan, stirring until thick and velvety.
- Season the sauce with salt, pepper, and optional red pepper flakes.
- Combine cooked pasta and chicken with the sauce, tossing to coat.
- Transfer to a baking dish, top with remaining mozzarella, and broil for 2-3 minutes until bubbly and golden.
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