Print

Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

Creamy Cajun chicken linguine in a skillet with melted mozzarella and fresh parsley garnish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Creamy Cajun Chicken Linguine features tender golden-seared chicken in a spicy garlic cream sauce topped with melted mozzarella. A restaurant-worthy one-skillet pasta dinner made in 30 minutes.

Ingredients

Scale
  • 8 oz linguine pasta
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons Cajun seasoning (use 1.5 tbsp for milder heat)
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth, low-sodium preferred
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon butter
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook linguine according to package directions until al dente. Before draining, scoop out 1/4 cup of pasta water and set aside. Drain and set pasta aside.
  2. Toss chicken pieces with Cajun seasoning, a pinch of salt, and black pepper until evenly coated on all sides.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without crowding. Cook 5-7 minutes, flipping once, until golden brown and cooked through to 165 degrees F. Remove and set aside.
  4. Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter to the same skillet. Once butter melts, add garlic and stir constantly for 30 seconds until fragrant and just golden. Do not brown.
  5. Pour in chicken broth and scrape up the browned bits from the pan bottom. Add heavy cream and bring to a gentle simmer over medium heat. Whisk in Parmesan until smooth. Add reserved pasta water a splash at a time if sauce needs loosening.
  6. Return chicken to the skillet. Add drained linguine and use tongs to work everything together until pasta is evenly coated.
  7. Sprinkle shredded mozzarella evenly over the top. Reduce heat to low, cover, and cook 2-3 minutes until cheese is fully melted. Check at 2 minutes to prevent scorching.
  8. Top with fresh parsley and serve immediately.

Notes

  • Taste your Cajun seasoning before cooking – some blends are saltier than others. Adjust added salt accordingly.
  • Do not let the cream sauce boil hard or it may break. Keep it at a gentle simmer.
  • For a lighter version, replace half the heavy cream with whole milk or half-and-half.
  • Not recommended for freezing as cream sauce may separate upon thawing. Store refrigerated up to 3 days.

Nutrition

Find it online: https://www.benefitiany.com/creamy-cajun-chicken-linguine/