Creamy Cajun Chicken Fettuccine with Garlic Mozzarella Cheese Sauce

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I still remember the first time I made this Creamy Cajun Chicken Fettuccine with Garlic Mozzarella Cheese Sauce — the aroma alone had the whole house wandering into the kitchen. It’s one of those dishes that feels like comfort food but delivers on flavor in a way that’s bold, spicy, creamy, and downright irresistible. The perfectly blackened Cajun-seasoned chicken lays proudly atop a luscious bed of fettuccine drenched in velvety garlic mozzarella sauce. It’s indulgent, yes, but it also feels surprisingly easy to pull together for a midweek dinner or even a laid-back dinner party.

What I love most about this dish is the balance. The Cajun seasoning brings that smoky heat, while the cream and cheese mellow everything out just right. The pasta catches all that saucy goodness in every ribbon, and the chicken brings that perfect bite of protein to tie everything together. If you’re someone who enjoys big flavors and comforting textures, this one’s a guaranteed winner in your rotation.

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Why You’ll Love This Creamy Cajun Chicken Fettuccine

This dish brings restaurant-quality flavors straight into your kitchen. From the crispy char on the Cajun chicken to the silky, cheesy garlic sauce coating every strand of fettuccine, it’s a full sensory experience. The spice level is easily adjustable, the ingredients are simple, and the end result is always impressive.

Whether you’re trying to upgrade your dinner game or you just want to treat yourself to a rich, cozy bowl of something special, this recipe checks every box.

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What Kind of Fettuccine Should I Use?

For this Creamy Cajun Chicken Fettuccine, I prefer using classic egg-based fettuccine. It has the perfect texture and bite to stand up against the creamy mozzarella garlic sauce and the bold Cajun chicken. If you’re in a pinch, dried fettuccine works just fine—but if you can get your hands on fresh pasta, it’ll take the whole dish up a notch.

Fettuccine is wide enough to catch the thick sauce but still flexible enough to twirl effortlessly with every forkful. Avoid thinner noodles like angel hair—they tend to get overwhelmed by the heaviness of the sauce.

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Options for Substitutions

This recipe is flexible enough to work with a few smart swaps if needed:

• Pasta: Swap fettuccine with linguine, tagliatelle, or even penne if that’s what you have. Gluten-free pasta also works well here.
• Chicken: If you’re not into chicken, blackened shrimp is a fantastic alternative. For a vegetarian version, try grilled portobello mushrooms or roasted cauliflower steaks.
• Mozzarella Cheese: If mozzarella isn’t available, you can use Monterey Jack or a blend of Italian cheeses like provolone and fontina for similar creaminess.
• Cream: Half-and-half or even evaporated milk can work in place of heavy cream if you want something lighter.
• Cajun Seasoning: You can substitute with Creole seasoning, or even make your own blend using paprika, garlic powder, onion powder, thyme, cayenne, and oregano.

These substitutions keep the dish just as flavorful while fitting your personal preferences or pantry limitations.

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Ingredients for this Creamy Cajun Chicken Fettuccine with Garlic Mozzarella Cheese Sauce

• Fettuccine Pasta
  This wide, ribbon-like pasta holds onto the creamy sauce beautifully, giving you a rich bite in every forkful.
• Chicken Breasts
  Lean, protein-packed, and ideal for soaking up all that bold Cajun seasoning. When seared properly, they add a juicy, charred bite that’s irresistible.
• Cajun Seasoning
  The heart of this dish. Smoky, spicy, and slightly herby—it transforms plain chicken into a blackened flavor bomb.
• Olive Oil & Butter
  A mix of these two fats helps the chicken sear beautifully while adding richness to the sauce.
• Fresh Garlic
  Essential for depth and aroma in the creamy cheese sauce. Garlic and mozzarella are simply meant to be together.
• Heavy Cream
  Creates that luxuriously thick, silky base for the sauce. It also balances the heat from the Cajun spice.
• Mozzarella Cheese
  The star of the sauce—melts into gooey perfection and coats the pasta like a dream.
• Parmesan Cheese
  Adds a salty, nutty sharpness that cuts through the cream and enhances flavor complexity.
• Fresh Parsley
  A sprinkle of chopped parsley at the end brightens the whole dish and adds a touch of freshness and color.
• Salt & Black Pepper
  To taste—these bring out the best in every single ingredient without overwhelming them.

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Step 1: Season and Prep the Chicken

Start by patting the chicken breasts dry, then coat them generously with Cajun seasoning on both sides. Let them rest for 10 minutes at room temperature to absorb the flavors while you prep your other ingredients.

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Step 2: Sear the Chicken

In a large skillet, heat olive oil and a small knob of butter over medium-high heat. Add the seasoned chicken and cook for about 5–6 minutes per side until a nice blackened crust forms and the chicken is fully cooked. Remove and let it rest while you make the sauce.

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Step 3: Cook the Fettuccine

Boil a pot of salted water and cook the fettuccine until al dente, following package instructions. Reserve about 1 cup of pasta water, then drain the rest.

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Step 4: Make the Garlic Mozzarella Cheese Sauce

In the same skillet used for the chicken, reduce heat to medium and add butter. Toss in the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and stir gently. Once it simmers, add shredded mozzarella and grated Parmesan. Stir until the cheese is melted and the sauce is creamy and smooth.

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Step 5: Combine Pasta and Sauce

Add the cooked fettuccine into the sauce and toss until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

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Step 6: Slice and Serve the Chicken

Slice the rested Cajun chicken into strips and place them on top of the creamy pasta. Sprinkle with fresh parsley and a bit more Parmesan, if you like.

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How Long to Cook the Creamy Cajun Chicken Fettuccine

Here’s a simple breakdown of the cooking times:

• Chicken: 5–6 minutes per side (about 12 minutes total)
• Pasta: 8–10 minutes, depending on the type
• Sauce: Around 5–7 minutes to thicken and fully melt the cheese

Altogether, the recipe comes together in about 30–35 minutes, making it a great option for a flavorful weeknight dinner that doesn’t take all evening.

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Tips for Perfect Creamy Cajun Chicken Fettuccine

• Pound the chicken breasts to an even thickness before cooking to ensure they cook evenly and stay juicy.
• Use freshly grated cheeses—they melt more smoothly and avoid that grainy texture pre-shredded cheese can cause.
• Don’t overcook the pasta—go for al dente so it holds up well once tossed in the rich sauce.
• Let the chicken rest before slicing so the juices stay locked in.
• Adjust spice to taste—Cajun seasoning blends vary in heat, so start light and add more if you like a stronger kick.
• Add a splash of pasta water to loosen the sauce if it thickens too much—it’s starchy and helps everything bind together better than plain water.
• Stir the sauce continuously while adding cheese to avoid clumping or burning.

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Watch Out for These Mistakes While Cooking

• Using too much Cajun seasoning can overpower the dish or make it too salty. Taste and adjust as needed.
• Cooking the chicken on high heat the whole time can burn the spices before the chicken cooks through. Start with medium-high and adjust.
• Adding cheese to boiling cream will cause it to separate. Lower the heat before melting in the cheese.
• Skipping the pasta water can lead to a sauce that’s too thick or clumpy. Reserve some and use it as needed to bring everything together.
• Overcooking the pasta can make it mushy once tossed in the hot sauce. Always cook to al dente.
• Crowding the pan when searing chicken will steam it instead of giving that blackened crust. Use a large skillet or work in batches.
• Using pre-shredded cheese often results in a grainy sauce due to anti-caking agents. Always shred fresh if you can.

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What to Serve With Creamy Cajun Chicken Fettuccine?

Garlic Bread

Perfect for sopping up every last bit of the creamy, cheesy sauce.

Caesar Salad

A crisp, cool contrast to the richness of the pasta—with creamy dressing to echo the sauce.

Roasted Corn on the Cob

Slightly sweet and smoky, roasted corn pairs beautifully with Cajun flavors.

Steamed or Roasted Broccoli

Adds a pop of green and a mild crunch to balance the creamy texture.

Sautéed Greens

Think spinach, kale, or collard greens sautéed with a bit of garlic and olive oil.

Caprese Skewers

Fresh mozzarella, basil, and cherry tomatoes offer a refreshing, acidic bite.

Lemon Wedges

Squeezing a bit of lemon over the dish can help cut through the richness and brighten everything up.

A Glass of Chardonnay or Sparkling Water

Creamy pasta loves a crisp drink—either alcoholic or non-alcoholic to cleanse the palate.

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Storage Instructions

If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to loosen up the sauce—it tends to thicken in the fridge. Gently reheat on the stovetop over low heat or in the microwave in 30-second intervals, stirring between each to ensure even warming.

This dish isn’t ideal for freezing because the creamy sauce may separate when thawed, but if you must, store in a freezer-safe container for up to 1 month and reheat slowly to try to bring the sauce back together.

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Estimated Nutrition (per serving, assuming 4 servings)

• Calories: ~710
• Protein: 39g
• Carbohydrates: 48g
• Fat: 41g
• Saturated Fat: 22g
• Unsaturated Fat: 16g
• Trans Fat: 0.5g
• Cholesterol: 165mg
• Fiber: 3g
• Sugar: 3g
• Sodium: 880mg

Note: These numbers are approximate and may vary depending on specific ingredients and portion sizes used.

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Frequently Asked Questions

What if I don’t have Cajun seasoning?

You can make your own by combining paprika, garlic powder, onion powder, dried oregano, thyme, cayenne pepper, black pepper, and a pinch of salt. Adjust the heat level to your preference.

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Can I use pre-cooked chicken?

Yes, you can use rotisserie chicken or leftover grilled chicken. Just slice and warm it up before adding to the pasta. Though you’ll miss the Cajun crust, it still works in a pinch.

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What type of mozzarella is best?

Low-moisture, whole milk mozzarella is ideal. It melts smoothly into the sauce without making it too watery, unlike fresh mozzarella which tends to be better for topping, not melting.

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Can I make this dish ahead of time?

You can prep the components ahead—cook the chicken, make the sauce, and boil the pasta separately. When you’re ready to eat, combine everything and warm it through gently to keep the sauce creamy.

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How spicy is this dish?

Mild to medium depending on the Cajun seasoning used. You can tone it down by using less seasoning or omit cayenne from homemade blends.

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Is this recipe gluten-free?

Not as written, but it can be! Just swap the pasta for a gluten-free version and make sure your Cajun seasoning is gluten-free (some store-bought blends contain flour or other binders).

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Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. For a closer result, use half-and-half or add a small amount of cream cheese for extra body.

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How do I keep the cheese sauce from turning grainy?

Use freshly grated cheese and melt it in slowly over low heat. Also, avoid letting the cream boil after adding the cheese—keep it at a gentle simmer.

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Conclusion

Creamy Cajun Chicken Fettuccine with Garlic Mozzarella Cheese Sauce is one of those dishes that delivers bold flavor, comforting texture, and that special-occasion feel—without requiring hours in the kitchen. It’s hearty enough for a dinner party and easy enough for a weeknight indulgence. With juicy Cajun-spiced chicken, perfectly al dente fettuccine, and a sauce that’s pure cheesy, garlicky bliss, this is a recipe worth saving and making on repeat.

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