Can I make this dish ahead of time?

Yes. Cook everything, let it cool, and store it in an airtight container. Reheat gently with a splash of broth or cream to keep the sauce smooth and creamy.

What can I use instead of heavy cream?

For a lighter option, try whole milk, evaporated milk, or even plain Greek yogurt. Just whisk it in slowly to prevent curdling.

How can I make the dish spicier?

Easy! Add more Cajun seasoning, red pepper flakes, or a dash of hot sauce. You can even stir in spicy sausage for extra heat.

Does it matter what kind of Parmesan I use?

Freshly grated works best for melting. Pre-shredded can make the sauce grainy. If that’s all you have, melt it slowly and stir constantly.

Can I swap the cream for something lighter?

Yes. Try half-and-half or low-fat cream cheese for a slightly lighter but still rich finish.

Creamy Mozzarella Chicken Linguine in Garlic Cajun – Comfort

Stuffani Borjat

July 14, 2025

Creamy Mozzarella Chicken Linguine in Garlic Cajun featured image

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Creamy Mozzarella Chicken Linguine in Garlic Cajun was born on a weeknight when money was tight and time was tighter. I needed a cozy fix a budget family dinner with chicken that still felt special. Cream, Cajun spice, and melty mozzarella turned a simple skillet into magic. For busy families craving low carb pasta meals or just soul-warming comfort, this one’s become our go-to ritual.

Easy Steps to Make Creamy Mozzarella Chicken Linguine in Garlic Cajun

This Creamy Mozzarella Chicken Linguine in Garlic Cajun saved dinner on a budget night. Quick, creamy, and packed with flavor it’s perfect for working parents, pasta lovers, and anyone craving gourmet recipes on a budget without the meal kit price.

Simple Ingredients, Big Flavor

Ingredients for Creamy Mozzarella Chicken Linguine in Garlic Cajun

For the Chicken:

1.25 lbs boneless, skinless chicken breasts
Salt & black pepper, to taste
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 pinch red pepper flakes

For the Pasta & Sauce:

12 oz linguine pasta
2 tablespoons olive oil
3 tablespoons unsalted butter (divided)
6 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 oz cream cheese
Fresh parsley, chopped (for garnish)

Directions:

Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain and set aside. Reserve 1/2 cup of pasta water just in case you want to loosen the sauce later.

Boiling linguine in salted water for creamy Cajun pasta

Slice your chicken breasts thin and season them with Cajun seasoning, garlic powder, paprika, salt, and pepper.

Seasoning sliced chicken with Cajun spices for linguine

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high. Sear the seasoned chicken slices 5–7 minutes per side until golden brown and cooked through. Set aside.

Cajun chicken slices searing in skillet with butter and oil

In the same skillet, melt the remaining butter. Add garlic and a pinch of red pepper flakes, sautéing just until golden and fragrant.

Sautéing garlic and red pepper flakes in melted butter

Pour in chicken broth and bring to a gentle simmer. Add heavy cream, then stir in mozzarella, Parmesan, and cream cheese. Whisk until the sauce is ultra creamy.

Melting mozzarella and cheeses into creamy garlic Cajun sauce

Toss in the cooked linguine and stir to coat in that rich Cajun garlic sauce. Add a splash of reserved pasta water if it needs thinning. Plate with sliced chicken and garnish with chopped parsley.