Description

This Indulgent Creamy Mozzarella Chicken Linguine combines tender Cajun-spiced chicken breasts with a rich and silky garlic butter sauce, loaded with melted mozzarella and Parmesan cheese. Perfectly cooked linguine is tossed in the cheesy cream sauce, making for a decadent and satisfying meal that balances spicy and creamy flavors effortlessly.

Ingredients

Scale

Chicken

2 pieces Chicken Breasts (skinless and boneless)
1 tablespoon Cajun Seasoning (Adjust based on spice tolerance)
1/2 teaspoon Salt (Be cautious, Cajun seasoning often contains salt)
1/2 teaspoon Black Pepper (Freshly ground for better flavor)
1 tablespoon Olive Oil (Can swap with vegetable oil)

Sauce

4 tablespoons Butter (Unsalted preferred)
3 cloves Garlic (Fresh minced for best flavor)
1 cup Heavy Cream (Or half-and-half for a lighter option)
1 cup Low-Moisture Mozzarella Cheese (Smooth melting goodness)
1/2 cup Grated Parmesan Cheese (Optional for additional flavor)

Pasta

8 ounces Linguine Pasta (Gluten-free alternatives work as well)
1 cup Reserved Pasta Water (For adjusting sauce consistency)

Instructions

Preparation: Pat the chicken breasts dry with paper towels to remove excess moisture, then season them generously with Cajun seasoning, salt, and freshly ground black pepper to ensure a flavorful crust.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 4-5 minutes per side until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and let it rest to retain its juices.
Cook Pasta: In a separate pot, bring salted water to a rolling boil and add the linguine. Cook according to package instructions, typically 8-10 minutes for al dente. Reserve 1 cup of the pasta water before draining the pasta.
Make Sauce Base: Using the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned, to release its flavor gently.
Add Cream: Pour in the heavy cream and stir continuously, allowing the mixture to simmer gently for 2-3 minutes until it starts to thicken into a luscious cream sauce.
Melt Cheese: Gradually add the shredded mozzarella cheese to the skillet, stirring constantly until the cheese has fully melted and the sauce has become smooth and silky.
Toss Pasta in Sauce: Add the drained linguine to the skillet and toss well to coat the pasta in the creamy sauce. Use the reserved pasta water a little at a time to adjust the sauce to your desired consistency.
Serve: Slice the rested chicken breasts and place the pieces on top of or mixed throughout the pasta. Garnish with chopped fresh parsley and sprinkle the grated Parmesan cheese over the top, if using. Serve immediately while hot.

Notes

Adjust the amount of Cajun seasoning to control the heat level based on your tolerance.
Using low-moisture mozzarella ensures a smoother melt without excess moisture in the sauce.
Reserving pasta water is key for adjusting sauce consistency without thinning out flavor.
Rest the chicken after cooking to keep it juicy and tender.
For a lighter option, substitute heavy cream with half-and-half, though the sauce may be less rich.
Gluten-free linguine works well for those with gluten sensitivities.
Fresh garlic enhances the sauce flavor more than pre-minced or powdered garlic.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: Creamy Mozzarella Chicken Linguine, Cajun Chicken Pasta, Garlic Butter Pasta, Mozzarella Chicken Dinner, Spicy Chicken Linguine