One-Pot Cajun Chicken Linguine with Garlic Mozzarella Sauce

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I’ve always loved meals that manage to pack bold flavor, creamy texture, and hearty comfort into one single pan. That’s exactly what this One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is all about. It’s rich, a little spicy, and the garlic-mozzarella combo brings the whole dish together with that irresistible stretchy-cheesy finish.

This is the kind of recipe I turn to when I want something satisfying but don’t want to stand over the stove juggling three different pans. The linguine cooks right in the pot, soaking up all the Cajun spice and garlicky goodness from the chicken and sauce. It’s got weeknight ease with restaurant-quality flavor, and yes—leftovers are even better the next day.

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

• Minimal cleanup – everything cooks in a single pot, making cleanup a breeze.
• Loaded with flavor – the Cajun seasoning adds a smoky, spicy punch that balances beautifully with the creamy mozzarella sauce.
• Perfectly satisfying – between the tender chicken, al dente linguine, and gooey cheese, every bite hits the spot.
• Great for guests or weeknights – it looks impressive but comes together quickly with pantry staples.
• Customizable – you can adjust the spice level, swap proteins, or toss in veggies for extra nutrition.

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What Kind of Pasta Works Best for One-Pot Cajun Chicken?

Linguine is my go-to for this dish because it holds the creamy sauce beautifully and gives that perfect forkful every time. It’s got just enough surface area to cling onto the rich garlic mozzarella sauce without getting soggy or overwhelmed. However, if you don’t have linguine, fettuccine or spaghetti are both great substitutes. Even penne or rigatoni work if you’re looking for something a bit more fork-friendly and less twirl-focused.

Just keep in mind that different pasta shapes absorb liquid differently, so you may need to adjust your cooking time or add a splash of extra broth if things start to dry out.

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Options for Substitutions

You can definitely tweak this recipe depending on what you have on hand or dietary preferences. Here are some of my favorite swaps:

• Protein: Not feeling chicken? Shrimp works incredibly well, especially with the Cajun seasoning. You can also go with sliced sausage or even a plant-based meat alternative.
• Cheese: Mozzarella melts like a dream, but you could mix in a bit of parmesan for a sharper bite or use a dairy-free mozzarella if you’re avoiding dairy.
• Cream: Heavy cream gives the sauce that thick, silky texture, but half-and-half or even evaporated milk can work in a pinch.
• Pasta: As mentioned above, linguine is ideal, but feel free to use what you’ve got—just monitor liquid and cook time.
• Spice Level: If you’re cooking for kids or spice-sensitive eaters, dial back the Cajun seasoning or use a mild version. A dash of smoked paprika can replace some of the heat while keeping that deep flavor.

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

Chicken breast
The star protein of the dish—sliced into strips or cubes, it absorbs the Cajun spices and browns beautifully, adding savory depth to the entire pot.

Cajun seasoning
This is where the magic begins. A smoky, spicy blend that gives the dish its bold Southern personality. Adjust the amount to control the heat.

Olive oil
Used to sear the chicken and sauté the aromatics. It builds the flavorful base of the dish.

Garlic
A must for this sauce. Minced garlic infuses the dish with rich, pungent warmth that complements both the cream and the cheese.

Chicken broth
Provides the liquid for cooking the pasta and adds extra savory depth to the sauce. It’s the hidden layer of flavor behind the cream.

Heavy cream
This turns the broth into a silky, decadent sauce. It balances the spice and makes the whole dish feel indulgent.

Mozzarella cheese
The cheese that binds everything together. It melts into the sauce, giving that signature stretch and creamy finish.

Linguine
Cooks directly in the pot, absorbing all the Cajun flavor. It thickens the sauce naturally as it cooks.

Salt & black pepper
Essential for balancing and enhancing the seasoning. Add to taste as you go.

Parsley (optional)
A sprinkle of fresh parsley at the end adds color and a hint of freshness to balance the richness.

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Step 1: Season and Sear the Chicken

Start by slicing your chicken breasts into bite-sized strips or cubes. Toss them with Cajun seasoning until well-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 4–5 minutes, flipping halfway, until golden brown and cooked through. Remove and set aside.

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Step 2: Sauté Garlic

In the same pot, reduce heat to medium and add a bit more oil if needed. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it—this step sets the foundation for your sauce.

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Step 3: Add Broth and Cream

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

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Step 4: Cook the Pasta

Add the dry linguine straight into the pot. Make sure the pasta is submerged as much as possible. Let it simmer uncovered, stirring occasionally to prevent sticking. Cook for 10–12 minutes or until the pasta is al dente and the sauce has thickened. Add a splash of extra broth if the liquid reduces too quickly.

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Step 5: Stir in Mozzarella and Return Chicken

Lower the heat and stir in the shredded mozzarella until melted and silky. Return the cooked chicken to the pot and mix everything together so it’s evenly coated in the creamy garlic mozzarella sauce.

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Step 6: Taste and Finish

Season with salt and black pepper to taste. If desired, sprinkle chopped fresh parsley over the top before serving for a fresh contrast to the rich flavors.

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How Long to Cook One-Pot Creamy Cajun Chicken Linguine

From start to finish, this dish takes about 30–35 minutes to pull together:

• Prep time: 10 minutes
• Searing chicken and sautéing garlic: 5–7 minutes
• Simmering pasta and building the sauce: 12–15 minutes
• Finishing touches and cheese melting: 2–3 minutes

The key is to keep an eye on the pasta—once it’s al dente and the sauce is creamy, you’re good to go.

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Tips for Perfect One-Pot Creamy Cajun Chicken Linguine

• Don’t overcook the pasta: Since it cooks in the sauce, it continues to soften after you remove it from heat. Stop at just al dente.
• Add broth gradually if needed: If the pasta absorbs liquid too fast or starts to stick, add more warm broth or water, a little at a time.
• Use freshly shredded mozzarella: It melts better and gives that perfect, gooey stretch. Pre-shredded versions often have anti-caking agents that affect texture.
• Balance the spice: Cajun seasoning can vary in heat. Taste and adjust as you go. You can always add more, but you can’t take it out.
• Let the chicken rest briefly: After searing, giving the chicken a few minutes to rest before adding it back helps keep it juicy.
• Scrape the pan after searing: All those little browned bits at the bottom? That’s where the flavor lives. The broth will lift them into the sauce.

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Watch Out for These Mistakes While Cooking

1. Overcooking the chicken
Dry, rubbery chicken ruins the dish’s texture. Sear it just until cooked through, then set it aside. It finishes warming up when added back to the sauce.

2. Letting the garlic burn
Garlic cooks fast—just 30 seconds or so. Burnt garlic turns bitter and can overpower the creamy sauce. Keep the heat moderate and stir constantly.

3. Using too much Cajun seasoning
Cajun blends vary in intensity. Start with less if you’re unsure and build the heat gradually to suit your taste.

4. Not stirring the pasta
Because the pasta cooks in the same pot, stirring occasionally is essential to keep it from clumping or sticking to the bottom.

5. Adding cheese at high heat
Mozzarella can turn stringy or separate if added when the sauce is boiling. Lower the heat before mixing it in for a smooth, melty finish.

6. Skipping the seasoning check
Don’t forget to taste the sauce before serving. Adjust salt and pepper at the end, especially since broth and Cajun seasoning already add salt.

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What to Serve With One-Pot Creamy Cajun Chicken Linguine?

This dish is rich and comforting, so a lighter or fresh side balances it perfectly. Here are some great pairings:

Simple Green Salad

A crisp salad with a lemony vinaigrette cuts through the richness of the pasta and adds a refreshing crunch.

Garlic Bread

Because extra garlic and buttery bread are always a good idea with creamy pasta.

Roasted Broccoli

The slight char and natural sweetness of roasted broccoli complements the Cajun spices beautifully.

Tomato Cucumber Salad

Fresh, juicy tomatoes and cool cucumbers with olive oil and herbs keep things light and vibrant.

Sautéed Spinach

A quick side of spinach sautéed in olive oil and garlic adds a nutritious green element to your plate.

A Glass of White Wine

Something crisp like Sauvignon Blanc or Pinot Grigio balances the creaminess and spice.

Lemon-Parmesan Asparagus

Roasted asparagus with a squeeze of lemon and a touch of parm is bright, elegant, and flavorful.

Pickled Vegetables

The acidity and crunch of pickled veggies contrast the creamy sauce in the best way.

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Storage Instructions

This pasta dish stores surprisingly well, which makes it a great option for meal prep or leftovers.

• Refrigerator: Transfer the cooled pasta to an airtight container and store it in the fridge for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen up the sauce.
• Freezer: While you can freeze it, the cream and mozzarella may separate slightly when thawed. If you do freeze, use a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating Tip: Reheat over low heat to avoid curdling the cream. Stir continuously and add a little liquid if it looks too thick.

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Estimated Nutrition

Please note this is an estimate and can vary based on specific ingredients and portion size:

• Serving size: 1 generous bowl (approx. 1/4 of the total recipe)
• Calories: ~610 kcal
• Protein: 34g
• Carbohydrates: 48g
• Fat: 32g
• Saturated Fat: 17g
• Cholesterol: 120mg
• Sodium: 740mg
• Fiber: 3g
• Sugar: 3g

This dish is high in protein and rich in flavor, making it satisfying and filling. It’s definitely a comfort meal, but still offers solid nutrition thanks to the lean chicken and homemade ingredients.

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Frequently Asked Questions

Can I use pre-cooked chicken for this recipe?

Yes! If you have leftover cooked chicken or rotisserie chicken, just add it during the last few minutes of cooking to warm it through. Skip the searing step.

What if I don’t have Cajun seasoning?

You can make a quick blend with paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and pepper. Adjust the heat to your liking.

Can I make this dish gluten-free?

Absolutely. Use your favorite gluten-free pasta and make sure your Cajun seasoning is gluten-free too. You may need to adjust the liquid since GF pasta can behave differently.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. If you use milk, consider adding a bit of cornstarch slurry to thicken it slightly.

How spicy is this recipe?

It’s mildly to moderately spicy, depending on your Cajun blend. For a milder version, reduce the amount or use a mild Cajun seasoning. Add cayenne separately if you want more heat.

Will this work with other types of cheese?

Mozzarella is ideal for melting and creaminess, but you can mix in parmesan, Monterey Jack, or even a bit of cheddar for extra flavor. Just be sure to add cheese off-heat to avoid curdling.

Can I add vegetables to the dish?

Definitely! Bell peppers, mushrooms, spinach, or even cherry tomatoes work well. Sauté them after the chicken or stir in delicate greens right at the end.

Can I double the recipe?

Yes, but make sure your pot is large enough to hold the extra liquid and pasta. You might need to slightly extend the cooking time and stir more frequently.

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Conclusion

This One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce hits all the right notes—creamy, spicy, cheesy, and incredibly satisfying. It’s the kind of recipe that makes dinner feel special without requiring hours in the kitchen or a sink full of dishes. Whether you’re cooking for the family on a weeknight or impressing friends over the weekend, this one’s a guaranteed crowd-pleaser. And once you try it, don’t be surprised if it earns a permanent spot in your meal rotation.

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