I’m not exaggerating when I say this Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter might be the most comforting thing I’ve cooked this month. It’s one of those dishes that somehow feels indulgent and cozy at the same time. Juicy pan-seared chicken with a golden Cajun crust, twirled into a buttery garlic linguine sauce that’s finished off with a melting crown of mozzarella — what’s not to love?

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This recipe came together one night when I was craving something creamy, slightly spicy, and full of rich, cheesy goodness without turning on the oven. I had a half-bag of linguine in the pantry, a couple of chicken breasts in the fridge, and a block of mozzarella I’d been meaning to use up. A little Cajun seasoning, a pat of butter, and boom — dinner went from “What do I make?” to “I’m making this again tomorrow.”

Why You’ll Love This Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter

Ridiculously flavorful. Cajun spices, garlic butter, and gooey mozzarella are a trio made in heaven.
One-pan magic (almost). The chicken and sauce cook in the same pan, keeping cleanup easy.
Perfect weeknight dinner. It comes together in under 40 minutes but tastes like something from a cozy Italian restaurant.
Easy to customize. You can add spinach, sun-dried tomatoes, or mushrooms if you want to bulk it up.
Crowd-pleaser. Kids, adults, picky eaters — this one checks every box.

What Kind of Mozzarella Works Best for This Dish?

For this creamy chicken linguine, I recommend using low-moisture whole milk mozzarella — the kind you can shred or slice easily. It melts beautifully into the hot linguine, giving you those satisfying stretchy cheese pulls without watering down the sauce. Fresh mozzarella (the kind packed in water) is delicious, but it can release too much moisture and dull the creaminess of the Cajun butter sauce.

If you’re after a sharper cheesy bite, feel free to mix in a touch of shredded parmesan with the mozzarella. It adds a salty depth that balances the richness perfectly.

Options for Substitutions

Whether you’re missing an ingredient or just want to switch things up, this recipe is super flexible:

Pasta: Linguine is ideal for catching that silky sauce, but fettuccine, spaghetti, or penne would all work just as well.
Chicken: You can substitute chicken breasts with boneless chicken thighs for a juicier texture, or even use shrimp for a seafood spin.
Mozzarella: Swap with provolone or Monterey Jack if you don’t have mozzarella — just stick to something melty.
Cream: If you’re cutting back on dairy, use coconut cream or unsweetened almond milk with a splash of flour to thicken. For a richer flavor, half-and-half works too.
Butter: Vegan butter or olive oil can replace regular butter if you’re dairy-free.
Cajun seasoning: Out of Cajun spice? A mix of paprika, garlic powder, onion powder, thyme, and cayenne will do the trick.

Ingredients for This Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter

Each ingredient here plays a key role in building layers of flavor and creaminess. Here’s what you’ll need and why it matters:

Chicken breasts – Boneless, skinless, and sliced thin to cook quickly and soak up that Cajun seasoning.
Cajun seasoning – Adds bold spice and smoky depth to both the chicken and sauce. It’s the flavor backbone.
Salt & black pepper – Essential for seasoning the chicken and pasta water.
Olive oil – Helps sear the chicken to golden perfection.
Butter – Creates the rich, garlicky base of the sauce and balances the heat from the Cajun spices.
Garlic (freshly minced) – Brings aroma and bite to the buttery sauce. Don’t skip it.
Heavy cream – Makes the sauce luscious and velvety, clinging to every strand of pasta.
Mozzarella cheese (low-moisture, shredded) – Melts into the warm pasta, adding that creamy, stretchy finish.
Parmesan cheese (optional) – Adds sharpness and depth to balance the mellow mozzarella.
Linguine pasta – Holds the sauce beautifully; its flat shape is ideal for creamy dishes like this.
Pasta water (reserved) – Helps loosen the sauce and bind everything together with extra starchy silkiness.
Fresh parsley (for garnish) – Adds color and freshness to finish the dish on a bright note.

Step 1: Season and Sear the Chicken

Start by patting the chicken breasts dry, then season both sides generously with Cajun seasoning, salt, and black pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside — don’t clean the pan; those browned bits are gold for flavor.

Step 2: Boil the Linguine

While the chicken cooks, bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

Step 3: Build the Garlic Cajun Butter Sauce

In the same skillet where the chicken was cooked, lower the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Stir in a bit more Cajun seasoning if you want extra spice.

Step 4: Add the Cream and Mozzarella

Pour in the heavy cream and stir well, letting it gently simmer for 2–3 minutes. Gradually add the shredded mozzarella, stirring continuously until it melts into a smooth, creamy sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.

Step 5: Combine Pasta and Sauce

Add the drained linguine directly into the sauce and toss to coat every strand. If needed, add more pasta water to create a silky finish that clings to the noodles.

Step 6: Slice Chicken and Assemble

Slice the cooked chicken into strips or bite-sized pieces. Gently place it over the pasta or toss it in if you prefer everything mixed. Finish with a sprinkle of fresh parsley and a grating of Parmesan if you like a little extra cheesy bite.

How Long to Cook Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter

The total cook time from start to finish is around 35–40 minutes, making it a solid choice for a flavorful weeknight dinner.

Chicken: 8–10 minutes, depending on thickness
Pasta: 9–11 minutes, cooked until al dente
Sauce: 8–10 minutes including garlic, cream, and cheese melting
Assembly: 3–5 minutes to toss everything together and garnish

Timing can vary slightly, but this dish comes together quickly with just a bit of multitasking.

Tips for Perfect Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter

Pound your chicken to even thickness. This ensures fast, even cooking and a tender bite.
Don’t overcook the garlic. Once it turns golden, it can go bitter fast — keep it fragrant, not browned.
Use freshly shredded mozzarella. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
Reserve your pasta water. That starchy liquid is key for loosening the sauce without watering it down.
Let the cheese melt slowly. Add it in small handfuls and stir between each addition to keep the sauce silky.
Taste and adjust seasoning. Cajun blends vary — don’t be afraid to tweak the salt, spice, or garlic to your liking.
Serve immediately. This dish is best hot and fresh, when the mozzarella is still stretchy and the sauce is ultra creamy.

Watch Out for These Mistakes While Cooking

Even though this dish is pretty straightforward, a few small missteps can make a big difference in the final flavor and texture. Here’s what to avoid:

Overcooking the chicken. Dry chicken will ruin the creaminess of the dish. Sear just until cooked through, then rest before slicing.
Not seasoning in layers. Season the chicken, the sauce, and taste at the end — relying on one seasoning moment won’t build enough depth.
Adding the cheese too fast. Dumping all the mozzarella in at once can lead to clumping. Add it gradually and stir well.
Skipping the pasta water. It’s your secret weapon for adjusting sauce consistency. Don’t forget to save it before draining.
Using watery mozzarella. Fresh mozzarella contains a lot of moisture and can dilute the sauce. Stick with low-moisture blocks or shreds.
Boiling the cream. Simmer gently — boiling can cause separation and ruin the silky texture.

What to Serve With Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter?

Pairing this rich and creamy pasta with the right sides balances the meal and adds texture and freshness. Here are some of my go-to options:

Garlic Bread

Buttery, crisp garlic bread is perfect for soaking up any extra sauce left on the plate.

Caesar Salad

A crisp romaine salad with creamy Caesar dressing adds a fresh and tangy contrast to the rich linguine.

Roasted Broccoli

Tossed in olive oil and lemon, roasted broccoli brings a slightly bitter bite that complements the creamy pasta.

Sautéed Spinach with Garlic

Quick-cooked spinach with garlic is a healthy, earthy side that keeps the meal balanced.

Cherry Tomato Salad

Juicy cherry tomatoes with balsamic vinegar and fresh basil cut through the richness with a sweet and acidic pop.

White Wine (or Sparkling Water with Lemon)

A crisp glass of chilled Sauvignon Blanc or even sparkling water with citrus keeps things light and refreshing.

Grilled Asparagus

Tossed in olive oil and grilled to a char, asparagus adds a smoky, savory side.

Storage Instructions

This pasta dish is best enjoyed fresh, but it does store surprisingly well with a few tricks:

Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will thicken slightly as it cools.
Reheating: Warm it gently on the stovetop over medium-low heat. Add a splash of milk, cream, or reserved pasta water to loosen the sauce as it heats.
Freezing: Not recommended. The creamy mozzarella sauce tends to separate and become grainy once frozen and reheated.
Meal Prep Tip: If you’re making this in advance, store the pasta and sauce separately and combine them when reheating to maintain the best texture.

Estimated Nutrition

Please note this is an estimate per serving (based on 4 servings total):

Calories: ~620
Protein: ~38g
Fat: ~32g
Saturated Fat: ~17g
Carbohydrates: ~45g
Sugar: ~2g
Fiber: ~2g
Cholesterol: ~120mg
Sodium: ~680mg

This dish is rich and filling, so a little goes a long way. If you’re looking to lighten it up, use less cream or swap in grilled vegetables in place of some pasta.

Frequently Asked Questions

Can I use pre-cooked chicken for this recipe?

Yes, but the flavor won’t be as bold. If using rotisserie or leftover chicken, warm it in the garlic Cajun butter sauce to help it soak up flavor.

What’s the best mozzarella to use for melting?

Low-moisture whole milk mozzarella is ideal. It melts smoothly and adds that creamy, stretchy texture without making the sauce watery.

Can I make this recipe gluten-free?

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

Is this dish very spicy?

It has a mild kick from the Cajun seasoning, but it’s not overpowering. You can easily adjust the spice level by adding more or less.

Can I make this dish vegetarian?

Yes! Skip the chicken and add sautéed mushrooms, spinach, or even roasted cauliflower instead.

Will the sauce thicken as it sits?

Yes, it thickens as it cools. Add a splash of warm pasta water or cream when reheating to restore the smooth texture.

Can I add more vegetables to the dish?

Absolutely. Try sun-dried tomatoes, spinach, roasted red peppers, or steamed broccoli for a boost of color and nutrition.

What can I do if the sauce is too thin?

Stir in a bit more mozzarella or simmer for another minute to let it reduce. Pasta water also helps emulsify and thicken the sauce.

Conclusion

Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter is the kind of dish that tastes like a labor of love but comes together in under an hour. It’s rich, comforting, a little spicy, and full of creamy, cheesy goodness. Whether you’re making it for a cozy night in or impressing guests, this recipe delivers bold flavor with minimal fuss. It’s one of those meals that quickly earns a spot in your regular dinner rotation — and for good reason.