Creamy Cajun Chicken Linguine w/ Garlic Mozzarella Sauce

This decadent pasta dish brings together spicy Cajun-seasoned chicken with a creamy, cheesy garlic sauce and perfectly cooked linguine. It’s a restaurant-quality meal you can make at home!

Recipe Overview

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Servings: 4-6 | Difficulty: Intermediate

Ingredients

For the Cajun Chicken:

• 1.5 lbs boneless, skinless chicken breasts (or thighs), cut into 1-inch strips

• 2 tbsp Cajun seasoning (store-bought or homemade – see note)

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp olive oil or butter, for cooking

For the Garlic Mozzarella Sauce:

• 3 tbsp unsalted butter

• 6-8 garlic cloves, minced

• 3 tbsp all-purpose flour

• 2 cups whole milk or half-and-half, warmed

• 1 cup heavy cream

• 2 cups shredded mozzarella cheese (about 8 oz)

• ½ cup freshly grated Parmesan cheese

• ½ tsp salt (or to taste)

• ¼ tsp white pepper (black pepper works too)

• ¼ tsp nutmeg (optional, but enhances creaminess)

For the Pasta & Assembly:

• 12 oz linguine pasta

• 1 red bell pepper, thinly sliced

• 1 medium onion, thinly sliced

• 8 oz sliced mushrooms (optional but recommended)

• ½ cup sun-dried tomatoes, chopped (optional)

• ¼ cup chopped fresh parsley or basil for garnish

• Additional Parmesan for serving

Instructions

Step 1: Prepare Components

1. Season Chicken: In a bowl, combine chicken strips with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.

2. Prep Veggies: Slice bell pepper, onion, and mushrooms if using.

3. Start Pasta: Bring a large pot of salted water to boil. Cook linguine according to package directions for al dente. Reserve 1 cup of pasta water before draining.

Step 2: Cook Chicken & Vegetables

1. Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat.

2. Add chicken in a single layer (cook in batches if needed) and cook for 5-7 minutes until browned and cooked through. Remove to a plate.

3. In the same skillet, add remaining oil if needed. Add onions, bell peppers, and mushrooms. Sauté for 5-6 minutes until tender and slightly caramelized. Remove and set aside with chicken.

Step 3: Make the Garlic Mozzarella Sauce

1. Make Roux: In the same skillet, reduce heat to medium. Melt butter. Add minced garlic and cook for 1 minute until fragrant (don’t brown). Sprinkle flour over butter and whisk constantly for 2 minutes to cook out raw flour taste.

2. Add Liquids: Gradually whisk in warm milk and heavy cream until smooth. Continue whisking until the sauce begins to thicken, about 3-4 minutes.

3. Add Cheese: Reduce heat to low. Gradually add mozzarella and Parmesan, stirring until completely melted and smooth.

4. Season: Stir in salt, pepper, and nutmeg if using. Taste and adjust seasoning. If sauce is too thick, thin with a little pasta water or milk.

Step 4: Assemble the Dish

1. Combine: Add drained linguine, cooked chicken, and vegetables to the sauce. Gently toss to combine, adding reserved pasta water a little at a time if needed to reach desired consistency.

2. Warm Through: Cook over low heat for 2-3 minutes until everything is heated through.

3. Finish: Stir in sun-dried tomatoes if using. Garnish with fresh parsley or basil.

Pro Tips for Success

• Homemade Cajun Seasoning: Mix 1 tbsp paprika, 1 tsp each garlic powder, onion powder, oregano, thyme, ½ tsp cayenne (adjust to heat preference), ½ tsp black pepper, ¼ tsp salt. Makes about 3 tbsp.

• Cheese Matters: Use block mozzarella you shred yourself – pre-shredded contains anti-caking agents that can make sauce grainy.

• Creamy Consistency: For an ultra-smooth sauce, let the milk/cream come to room temperature before adding to roux.

• Don’t Rush the Roux: Cook flour-butter mixture for at least 2 minutes to avoid a raw flour taste in your sauce.

• Chicken Tip: For extra tender chicken, soak strips in buttermilk for 30 minutes before seasoning (pat dry first).

Serving Suggestions

• With: Garlic bread, Caesar salad, roasted asparagus, or steamed broccoli.

• Wine Pairing: A buttery Chardonnay or crisp Sauvignon Blanc complements the creamy spice.

Storage & Reheating

• Refrigerate: Store in airtight container for 3-4 days. Sauce will thicken when cold.

• Reheat: Gently warm in skillet with a splash of milk or cream over low heat, stirring frequently. Microwave works but may separate slightly – stir well.

Variations

• Seafood: Substitute shrimp or crawfish for chicken (add in last 2-3 minutes of cooking).

• Vegetarian: Use portobello mushrooms or cauliflower steaks instead of chicken.

• Spicier: Add diced andouille sausage or extra cayenne to seasoning.

• Lighter: Substitute half-and-half for heavy cream and use low-moisture part-skim mozzarella.

This rich, creamy pasta delivers big flavor with the perfect balance of spicy, savory, and cheesy elements. The garlic mozzarella sauce is versatile enough to become your new favorite white sauce base for other dishes too!