Name: One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 2 large chicken breasts, thin-sliced; 2 tablespoons Cajun seasoning; 1 tablespoon olive oil; 2 tablespoons butter; 8 oz linguine (half a box); 4 cloves garlic, minced; 1 ½ cups heavy cream; 1 cup shredded mozzarella cheese; ¼ cup grated parmesan cheese; 1 ½ cups chicken broth; ⅓ cup sun-dried tomatoes, chopped (optional); 2 tablespoons fresh chopped parsley; Salt and pepper to taste

Description

This One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is a flavorful and comforting pasta dish that combines tender Cajun-spiced chicken with a rich, creamy garlic sauce loaded with mozzarella and Parmesan cheese. Perfect for a quick and satisfying weeknight dinner, this recipe uses a single pot to cook the linguine to al dente perfection while infusing it with delicious, savory flavors. Optional sun-dried tomatoes add a tangy burst, and fresh parsley enhances the dish with a pop of color and freshness.

Ingredients

Scale

Chicken

2 large chicken breasts, thin-sliced
2 tablespoons Cajun seasoning
1 tablespoon olive oil
2 tablespoons butter

Pasta and Sauce

8 oz linguine (half a box)
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 ½ cups chicken broth
⅓ cup sun-dried tomatoes, chopped (optional)
2 tablespoons fresh chopped parsley
Salt and pepper to taste

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Instructions

Season the Chicken: Season both sides of the thin-sliced chicken breasts evenly with Cajun seasoning to infuse them with bold, spicy flavors.
Heat the Oil and Butter: In a large pot or skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter until hot and shimmering.
Sear the Chicken: Add the chicken breasts and sear for 4 to 5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the pot and set aside to rest.
Sauté Garlic: Lower the heat to medium and add the remaining tablespoon of butter. Sauté the minced garlic for 30 to 60 seconds until fragrant but not browned to build the base flavor for the sauce.
Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer to start thickening the sauce.
Melt the Cheeses: Add the shredded mozzarella and grated Parmesan cheeses, stirring continuously until the cheeses melt completely and the sauce is smooth and creamy.
Cook the Linguine: Add the dry linguine into the simmering sauce. Stir frequently to prevent sticking and cook the pasta for 10 to 12 minutes until al dente. Add extra chicken broth if necessary to ensure the pasta cooks evenly and the sauce remains creamy.
Add Sun-Dried Tomatoes and Season: Stir in the chopped sun-dried tomatoes if using, and season the sauce with salt and freshly ground black pepper to taste.
Slice and Return Chicken: Slice the cooked chicken breasts into strips and either return them to the pot to warm through or serve them on top of the pasta.
Garnish and Serve: Sprinkle fresh chopped parsley over the dish for a bright finish and serve the creamy Cajun chicken linguine warm and enjoy!

Notes

To make this dish spicier, add extra Cajun seasoning or a pinch of cayenne pepper.
For a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.
The sun-dried tomatoes are optional but add a nice tangy contrast to the creamy sauce.
If the sauce becomes too thick while cooking the pasta, gradually add more chicken broth or water to loosen it.
Use a large enough pot to allow the pasta to cook evenly without clumping.