This cajun chicken linguine pairs spicy seared chicken with a silky garlic mozzarella cream sauce for a rich pasta dinner made in one skillet.
Strands of linguine soak up the cream, and a shower of Parmesan and green onions finishes each bowl. It is a satisfying weeknight dish with plenty of flavor and just a little heat.
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Why This Cajun Chicken Linguine Recipe Works
Cajun seasoning and smoked paprika give the chicken a spicy, savory crust that stands up to the rich cream sauce.
Heavy cream and mozzarella melt into a smooth, glossy sauce in minutes, with no flour or roux to prepare.
Everything cooks in one skillet while the pasta boils, so the meal comes together without juggling many pans.
Ingredients for Cajun Chicken Linguine
- For the chicken: one pound boneless skinless chicken breasts cut into bite size pieces, two tablespoons olive oil, two tablespoons Cajun seasoning, one teaspoon smoked paprika, one teaspoon garlic powder, one quarter teaspoon salt, and one quarter teaspoon black pepper.
- For the pasta and sauce: sixteen ounces linguine, one cup heavy cream, and one cup shredded mozzarella cheese.
- For serving: one quarter cup grated Parmesan cheese and two sliced green onions.
Chicken breast. Cut the pieces to a similar size so they brown and cook through at the same time.
Cajun seasoning. Spice blends vary in heat and salt, so taste a pinch first and adjust to your preference.
Heavy cream. Cream gives the sauce body and resists curdling better than milk.
Mozzarella. Shred it yourself from a block for the smoothest melt.
Linguine. Flat strands hold the sauce well, and cooking them al dente keeps them from turning soft in the skillet.
How to Make Cajun Chicken Linguine
1. Boil the pasta Cook the linguine in a large pot of salted water until al dente, then drain and keep it close at hand.
2. Season the chicken Toss the bite size chicken pieces with the Cajun seasoning, smoked paprika, salt, pepper, and garlic powder until evenly coated.
3. Brown the chicken Heat the olive oil in a large skillet over medium heat and cook the chicken five to seven minutes, until browned and cooked through.
4. Check doneness Cut into the largest piece or use a thermometer to confirm it has reached 165 degrees F.
5. Make the sauce Reduce the heat to low, pour in the heavy cream, and stir in the mozzarella until it melts into a smooth sauce.
6. Toss with pasta Add the drained linguine and toss until every strand is coated, loosening with a splash of cream if needed.
7. Garnish and serve Top with grated Parmesan and sliced green onions, then serve while hot.
How to Serve Cajun Chicken Linguine
Serve the pasta in warm bowls with extra Parmesan on the side. A crisp Italian house salad and mozzarella cheesy garlic bread round out the plate for soaking up the sauce, and air fryer asparagus or parmesan garlic roasted Brussels sprouts add a green side.
How to Store and Reheat Cajun Chicken Linguine
Refrigerate leftovers in an airtight container for up to three days. Reheat gently on the stovetop or in the microwave until steaming hot, adding a splash of cream to loosen the sauce. Cream sauces do not freeze well, so plan to enjoy the pasta within the refrigerator window.
Tips and Variations for Cajun Chicken Linguine
Do not rinse the chicken. Rinsing raw chicken spreads bacteria, so move it straight to the pan and wash hands and tools afterward.
Cook to 165 degrees F. A thermometer is the only reliable way to know the chicken is safe.
Control the spice. Add more Cajun seasoning for extra heat, or reduce it for a milder sauce.
Season lightly with salt. Cajun blends, mozzarella, and Parmesan already carry salt, so taste before adding more.
Flag the allergens. The dish contains wheat and milk, and the seasoning blend may carry soy, so label it for guests with allergies.
Keep the heat low. High heat can make cream sauces split, so keep them at a gentle simmer.
Loosen the sauce. If it thickens as it sits, stir in a splash of cream.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage tips.
Frequently Asked Questions About Cajun Chicken Linguine
How spicy is cajun chicken linguine?
It has a medium heat from the seasoning blend. Use less Cajun seasoning for a milder dish or add more for extra spice.
Can I use chicken thighs in cajun chicken linguine?
Yes. Cut boneless thighs into bite size pieces and cook until they reach 165 degrees F.
Can I make cajun chicken linguine with half and half?
Yes, for a lighter sauce. It will be thinner, so cook it a little longer before adding the pasta.
Can I freeze the leftovers?
Freezing is not recommended because cream sauces separate when thawed.
What can I serve with this pasta?
A green salad, roasted vegetables, or garlic bread all balance the rich sauce.
Creamy Cajun Chicken Linguine
Equipment
- Large skillet
- Large pot
- Instant read thermometer
- Colander
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts cut into bite size pieces
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 16 oz linguine dry
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese for serving
- 2 green onions sliced, for garnish
Instructions
Cooking
- Boil. Cook the linguine in salted water until al dente, then drain.
- Season. Toss the chicken pieces with the Cajun seasoning, smoked paprika, salt, pepper, and garlic powder.
- Sear. Heat the oil in a large skillet over medium heat and cook the chicken 5 to 7 minutes until browned and 165 degrees F in the center.
- Sauce. Lower the heat, pour in the cream, and stir in the mozzarella until melted and smooth.
- Toss. Add the pasta, toss to coat, and top with Parmesan and green onions.
