Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter

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Nothing beats a forkful of tender linguine wrapped in a luscious garlic Cajun cream sauce—especially when it’s paired with juicy, seared chicken and a generous blanket of melted mozzarella. This dish is what comfort food dreams are made of: rich, satisfying, and packed with bold flavor that lingers in the best way.

Imagine sitting down to a plate of creamy linguine, swirled with spicy Cajun butter, then topped with pan-seared chicken crusted in herbs and seasonings. The mozzarella melts right into the sauce, creating a velvety bite that practically begs for a second helping. Perfect for weeknight indulgence or weekend hosting, this pasta dish feels gourmet without the stress.

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Preparation Phase & Tools to Use

To nail the Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter, having the right tools on hand can make a world of difference.

• Cast Iron Skillet or Heavy-Bottomed Pan: Perfect for getting that deep, flavorful sear on the chicken, which locks in juices and builds a rich fond base for your sauce.
• Large Pot for Pasta: You need enough space for the linguine to move freely and cook evenly.
• Tongs or Fish Spatula: For turning chicken without tearing it, keeping that golden crust intact.
• Microplane or Garlic Press: To finely mince garlic and infuse that buttery base with intense, aromatic depth.
• Fine Grater: For shredding mozzarella so it melts smoothly into the sauce without clumping.
• Colander and Mixing Bowl: Draining pasta and reserving some of that precious pasta water to thin the sauce if needed.

With these basics ready, you’ll fly through the prep and focus on getting every creamy, spicy, savory element just right.

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Ingredients for the Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter

• Chicken Breasts: Boneless and skinless for easy searing and slicing. They soak up the Cajun seasoning beautifully.
• Linguine Pasta: This long, flat noodle holds onto the creamy sauce like a dream.
• Fresh Garlic: The aromatic base of the Cajun butter sauce.
• Mozzarella Cheese: Adds that melty, creamy finish to bring the sauce together.
• Heavy Cream: Gives the sauce its rich, velvety texture.
• Parmesan Cheese: For a salty, nutty kick that balances the creaminess.
• Cajun Seasoning: Delivers bold, smoky heat throughout the dish.
• Butter: The flavor carrier that makes the garlic and seasoning shine.
• Olive Oil: Helps sear the chicken to golden perfection.
• Salt & Pepper: Essential for seasoning every component just right.
• Fresh Parsley: A bright, herby garnish to contrast the richness.

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How To Make the Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter

Step 1: Season and Sear the Chicken

Generously season your chicken breasts on both sides with Cajun seasoning, salt, and pepper. Heat olive oil in your skillet over medium-high, then sear chicken until golden brown and fully cooked (about 6–7 minutes per side). Remove and let rest.

Step 2: Boil the Linguine

While the chicken cooks, boil linguine in salted water until al dente. Reserve 1/2 cup of pasta water before draining.

Step 3: Build the Garlic Cajun Butter Sauce

In the same skillet, melt butter and sauté minced garlic until fragrant. Add more Cajun seasoning, then pour in heavy cream and stir.

Step 4: Melt in the Cheeses

Reduce heat to low. Stir in grated mozzarella and Parmesan until smooth and creamy. Use reserved pasta water to adjust thickness as needed.

Step 5: Combine Pasta and Sauce

Toss the cooked linguine in the sauce until fully coated. Taste and adjust seasoning.

Step 6: Slice and Serve the Chicken

Slice the seared chicken and arrange over the pasta. Garnish with chopped parsley and a light sprinkle of extra Parmesan if desired.

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Serving and Storing the Creamy Mozzarella Chicken Linguine

This dish is best served hot and fresh, right when the mozzarella is at its meltiest and the sauce is creamy and clingy. Garnish with extra parsley or a light dash of Cajun spice for presentation and a pop of color.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or milk to the pasta and warm it gently on the stovetop or in the microwave, stirring occasionally to restore the sauce’s creaminess.

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Frequently Asked Questions

Can I use pre-shredded mozzarella?

You can, but fresh mozzarella or block mozzarella shredded by hand melts smoother and gives a richer texture.

What if I don’t have Cajun seasoning?

You can make your own using paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper.

Is this recipe spicy?

It has a gentle kick from the Cajun spices. For more heat, add red pepper flakes or a dash of cayenne.

Can I substitute the heavy cream?

Yes! You can use half-and-half, but the sauce will be slightly thinner. Avoid milk, as it may curdle.

What type of pasta works best if I don’t have linguine?

Fettuccine, tagliatelle, or even penne will hold the sauce well.

Can I make this ahead of time?

You can prepare the components ahead, but it’s best to combine and reheat gently before serving to preserve the texture.

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Want More Chicken Pasta Ideas?

If you loved this Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter, these other dishes might hit the spot too:

• Cheesy Garlic Chicken and Broccoli Pasta for a cheesy, veggie-packed twist.
• Sweet Spicy Garlic Honey BBQ Chicken Pasta if you like sweet heat and bold barbecue flavors.
• One Pot Chicken Parmesan Mac & Cheese for an easy mash-up of two comfort classics.
• Creamy Garlic Butter Chicken Rotini when you crave rich garlic-forward flavor.
• Texas Roadhouse Butter Chicken Skillet for buttery, skillet-seared goodness.

For even more creamy dinner ideas, follow me on Pinterest: Life With Olivia

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📌 Save this recipe to your Pinterest dinner board so it’s always on hand when comfort food cravings hit.

Tried it and loved it? Share your twist in the comments! Did you add mushrooms or swap the pasta type? Did you go extra spicy? I’d love to hear how you made this recipe your own. And if you have questions, drop them below—we’re all here to help each other cook happier.

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