Creamy, spicy, cheesy—this One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is a pasta lover’s dream. Juicy Cajun-seasoned chicken meets silky linguine noodles and a rich, garlicky cream sauce that’s finished with melty mozzarella. It’s bold, comforting, and surprisingly simple for a dish with this much flavor.

The best part? You only need one pot to make it happen. Perfect for weeknight dinners, date nights at home, or whenever you’re craving that cozy mix of spice and cream. The Cajun spices give it a southern kick, while the garlic and mozzarella make it pure comfort food heaven.

What Kind of Linguine Should I Use?

Standard semolina linguine works beautifully, but fresh pasta can elevate the dish even more with its softer bite. If you’re looking for gluten-free options, go with a brown rice linguine or similar—just reduce cooking time slightly and keep an eye on water absorption.

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

Linguine Pasta: Forms the base of the dish, cooked right in the pot to soak up all the flavor.
Chicken Breast: Sliced and seasoned with Cajun spice for juicy, blackened edges.
Cajun Seasoning: Adds heat and bold southern flavor.
Olive Oil & Butter: Used to sear the chicken and build the sauce.
Garlic: Essential for depth and aromatic warmth.
Heavy Cream: Creates the rich, silky sauce that clings to every strand.
Chicken Broth: Adds savory base flavor and helps cook the pasta.
Mozzarella Cheese: Melts into the sauce for stretchy, gooey goodness.
Parmesan Cheese: For a sharp, salty finish.
Parsley & Red Pepper Flakes (optional): For garnish and a touch of color and spice.

How To Make the One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

Step 1: Season and Sear the Chicken

Rub the chicken breasts with Cajun seasoning on both sides. In a large, deep skillet or Dutch oven, heat olive oil and butter over medium-high heat. Sear the chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, add a bit more butter if needed. Sauté minced garlic for 30 seconds until fragrant. Pour in chicken broth and heavy cream, stirring to combine.

Step 3: Cook the Pasta

Add dry linguine directly into the pot. Bring the mixture to a boil, then reduce to a simmer. Stir frequently to prevent sticking. Cook until the pasta is tender and the liquid has mostly reduced, about 10–12 minutes.

Step 4: Add Cheeses

Lower the heat and stir in shredded mozzarella and grated Parmesan until melted and smooth. Add a splash of broth or cream if the sauce is too thick.

Step 5: Slice Chicken and Finish

Slice the cooked chicken into strips and return to the pot, or lay it over the top for a plated look. Sprinkle with chopped parsley and red pepper flakes if using.

Step 6: Serve It Up

Serve immediately while everything is hot and creamy. Spoon extra sauce over the top for added indulgence.

Serving and Storing One-Pot Cajun Chicken Linguine

This dish is best enjoyed fresh, when the cheese is gooey and the sauce is thick and creamy. Serve it straight from the pot or plate it with the chicken fanned out for an impressive look.

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to bring the sauce back to life.