One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

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This One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is the kind of dinner that makes everyone stop and stare—then dive in with pure joy. Imagine tender strips of Cajun-seasoned chicken seared to golden perfection, nestled in a silky, garlicky mozzarella sauce that clings to every strand of linguine. The rich, slightly spicy creaminess hugs the pasta just right, while the one-pot cooking method locks in all the bold, savory flavors.

Perfect for those busy weeknights when you crave comfort food but don’t want the cleanup. This easy dinner dish is a flavor-packed winner that combines the smoky heat of Cajun spices with the lusciousness of a cheesy garlic cream sauce. It’s a no-fuss recipe that delivers restaurant-quality results straight from your stovetop.

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Why You’ll Love This One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

• One-pot simplicity means fewer dishes, more flavor. Everything comes together in a single pan, which also lets the pasta absorb every bit of the creamy Cajun goodness.
• Perfect balance of spicy and creamy. The Cajun seasoning adds just the right kick, while the garlic mozzarella sauce mellows it out into something incredibly craveable.
• Quick and satisfying. This recipe comes together in under 40 minutes, making it ideal for a weeknight meal without sacrificing flavor or quality.
• Crowd-pleaser. Whether you’re feeding a family or impressing dinner guests, this dish is universally loved.
• Customizable. Toss in some shrimp or bell peppers, adjust the heat, or swap the linguine for fettuccine—this recipe plays well with variations.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

Getting everything prepped ahead of time will make this One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce a total breeze. Here’s what you’ll need to make the process smooth and efficient:

• Large Deep Skillet or Dutch Oven: This is where everything happens. A wide, deep pan allows the chicken to sear properly and gives the pasta space to cook evenly in the sauce without sticking.
• Sharp Chef’s Knife: For slicing the chicken breasts into thin strips. A clean cut ensures even cooking and helps the seasoning coat well.
• Wooden Spoon or Silicone Spatula: Perfect for stirring the sauce gently without scratching the pan. It helps you scrape up any flavorful browned bits stuck to the bottom after searing the chicken.
• Measuring Cups and Spoons: Precision matters, especially with spices and liquids. A well-balanced Cajun spice blend is key to getting the flavor just right.
• Tongs: Ideal for flipping and removing the chicken without tearing it, and for tossing the pasta through the sauce at the end.

All these tools work together to help you stay organized and efficient while layering flavor every step of the way.

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Preparation Tips

Before you turn on the heat, make sure you’ve handled these smart prep steps:

• Pat the chicken dry before seasoning to get a better sear and deeper flavor.
• Pre-measure your ingredients—especially the Cajun seasoning, broth, and cream—so you’re not scrambling mid-cook.
• Use freshly minced garlic for that rich, deep garlic flavor that’s essential to the sauce.
• Grate your own mozzarella if possible. Pre-shredded cheese often contains anti-caking agents that can prevent the sauce from becoming perfectly creamy.
• Warm your broth slightly before adding it to the pan to help maintain the temperature and reduce cooking time.

By prepping smart, you’ll cook smoother and bring out the best in every bite.

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Ingredients for One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

Here’s everything you’ll need to bring this creamy, spicy pasta dish to life:

• 2 large boneless skinless chicken breasts, thinly sliced
• 2 tablespoons Cajun seasoning (store-bought or homemade)
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 teaspoon smoked paprika (optional, for extra depth)
• 1/2 teaspoon chili flakes (adjust to taste)
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• 250g (about 9 oz) linguine, uncooked
• 1 ½ cups shredded mozzarella cheese (freshly grated is best)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan (optional, for topping)

Note: If you prefer less heat, reduce the Cajun seasoning to 1 tablespoon and skip the chili flakes.

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Step 1: Season and Sear the Chicken

Toss the thinly sliced chicken breasts with the Cajun seasoning until evenly coated. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Once hot, add the chicken in a single layer and sear for about 3–4 minutes per side, or until golden brown and cooked through. Remove and set aside on a plate.

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Step 2: Sauté the Garlic and Spices

Lower the heat to medium. In the same pan, add the butter and minced garlic. Sauté for 30–60 seconds until fragrant. Add smoked paprika and chili flakes, stirring for another 30 seconds to bloom the spices.

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Step 3: Deglaze and Build the Sauce Base

Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir to combine and bring to a gentle simmer.

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Step 4: Cook the Linguine in the Sauce

Add the uncooked linguine directly into the sauce, making sure it’s mostly submerged. Cover and cook for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and has absorbed much of the liquid.

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Step 5: Stir in Mozzarella and Chicken

Reduce the heat to low. Add shredded mozzarella to the pan and stir until melted and the sauce becomes creamy. Return the cooked chicken to the skillet and toss everything together until the chicken is coated and heated through.

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Step 6: Garnish and Serve

Taste and adjust with salt and black pepper as needed. Sprinkle with fresh parsley and optional grated Parmesan before serving hot.

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Notes

• Control the heat: Cajun seasoning blends vary in spice level. Taste yours first and adjust the amount to suit your preference.
• Use full-fat cream and cheese: For the creamiest sauce, avoid low-fat substitutions—they can separate or turn grainy.
• Let the pasta rest a minute before serving. This gives the sauce time to thicken and cling beautifully to every strand.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan while searing the chicken can lead to steaming instead of browning. Cook in batches if necessary for that golden crust.
• Skipping the deglazing step means losing out on rich flavor. Those browned bits at the bottom are culinary gold.
• Adding cheese too early can cause it to clump. Wait until the heat is reduced before stirring in the mozzarella.
• Overcooking the pasta makes it mushy. Check for doneness a minute before the suggested time—al dente is key in a creamy dish.
• Using pre-shredded mozzarella might result in a less smooth sauce due to anti-caking agents. Freshly grated is always better.
• Forgetting to stir during pasta cooking could lead to sticking. Gentle stirs every few minutes keep the texture just right.
• Seasoning too early with salt while using Cajun spice and broth might make the dish overly salty. Taste at the end before adjusting.
• Not letting the sauce rest can leave it too runny. Just a short rest helps everything settle into the perfect creamy consistency.

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What to Serve With One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce?

This rich and savory pasta dish pairs beautifully with sides that offer freshness, crunch, or a contrasting flavor profile. Here are some ideas to round out your meal:

8 Recommendations

1. Garlic Bread
   A classic choice. Crispy, buttery slices of garlic bread are perfect for soaking up every last bit of the creamy sauce.
2. Simple Green Salad
   A light, crisp salad with a lemon vinaigrette cuts through the richness of the pasta and balances the heat.
3. Roasted Broccoli or Asparagus
   Oven-roasted veggies with a bit of char bring a welcome earthy crunch and color to the plate.
4. Grilled Corn on the Cob
   Brush with butter, sprinkle with Cajun seasoning, and grill for a smoky, sweet side dish.
5. Parmesan Zucchini Chips
   Baked zucchini rounds with a crispy Parmesan crust are a low-carb, savory side with a bit of texture.
6. Cucumber and Tomato Salad
   Fresh, juicy, and chilled—a cool contrast to the hot, creamy linguine.
7. Crispy Brussels Sprouts
   Roasted until golden and finished with a touch of balsamic glaze, these are a bold and tasty addition.
8. Sparkling Citrus Mocktail or White Wine
   A zesty non-alcoholic drink or a chilled glass of white wine (like Sauvignon Blanc) refreshes the palate and complements the spice.

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Storage Instructions

Got leftovers? This pasta keeps well and makes a fantastic lunch the next day. Here’s how to store it properly:

• Refrigeration: Transfer cooled pasta to an airtight container and store in the fridge for up to 3–4 days.
• Reheating: Warm gently on the stovetop over low heat or in the microwave with a splash of broth or cream to loosen the sauce and revive the creaminess.
• Freezing: While you can freeze it, the texture of the cream sauce may change slightly. If freezing, place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Tip: Freeze individual portions for easy grab-and-reheat dinners.

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Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (based on 4 servings):

• Calories: 690 kcal
• Protein: 38g
• Fat: 38g
  • Saturated Fat: 18g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
• Carbohydrates: 48g
  • Fiber: 2g
  • Sugar: 3g
• Cholesterol: 155mg
• Sodium: 860mg

Note: Values are estimates and can vary based on specific ingredients used.

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Frequently Asked Questions

1. Can I make this dish less spicy?

Absolutely. Use only 1 tablespoon of Cajun seasoning, skip the chili flakes, and choose a mild blend to tone down the heat without sacrificing flavor.

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2. What pasta can I substitute for linguine?

Fettuccine, spaghetti, or penne all work well. Just make sure to adjust the cooking time if the pasta is thicker or shorter.

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3. Can I use milk instead of heavy cream?

Milk can be used, but the sauce won’t be as thick or creamy. For a lighter option, try half-and-half or a combination of milk and a tablespoon of cream cheese.

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4. Is there a dairy-free version of this recipe?

Yes, you can substitute coconut cream for heavy cream and use dairy-free cheese alternatives. The flavor will change slightly but still be rich and enjoyable.

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5. Can I add vegetables to this dish?

Definitely! Bell peppers, spinach, mushrooms, or sun-dried tomatoes all make delicious additions. Add them during the sauce phase or sauté with the chicken.

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6. What protein can I use instead of chicken?

Shrimp, sliced sausage, or even tofu are great swaps. Adjust cooking times accordingly—shrimp cooks faster, and tofu may need more seasoning.

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7. How do I prevent the cheese from clumping?

Reduce the heat before adding the mozzarella and stir continuously. Freshly grated cheese melts better than pre-shredded.

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8. Can I prepare this recipe ahead of time?

You can prep the chicken, chop the garlic, and measure your spices and liquids in advance. Cook it fresh for best results, but it reheats well if made a day ahead.

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Conclusion

One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is a celebration of bold flavors and kitchen efficiency. It’s indulgent, quick, and packed with just the right amount of heat balanced by creamy, garlicky goodness. Whether you’re cooking for family, a special date night, or just want a cozy bowl of comfort, this recipe is your new go-to.

And with minimal cleanup and major flavor, it’s a dish you’ll come back to again and again.

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