One-Pot Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
Tender Cajun-seasoned chicken and linguine simmer together in one pot, then get swirled in a silky garlic–mozzarella cream sauce. Big flavor, minimal dishes, and ready in well under an hour.
Toss thinly sliced chicken with Cajun seasoning until evenly coated.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side until golden and cooked through. Transfer to a plate.
Reduce heat to medium. Add butter and minced garlic to the same pan; cook 30–60 seconds until fragrant. Stir in smoked paprika and chili flakes and cook 30 seconds to bloom the spices.
Pour in chicken broth and heavy cream, scraping up browned bits. Bring to a gentle simmer.
Add uncooked linguine, nestling it into the liquid so it’s mostly submerged. Cover and cook 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
Lower heat to low. Sprinkle in mozzarella a handful at a time, stirring until melted and the sauce becomes creamy and glossy.
Return cooked chicken (and any accumulated juices) to the pan; toss until coated and heated through. Season to taste with salt and black pepper.
Remove from heat and let rest 1–2 minutes so the sauce thickens and clings. Garnish with chopped parsley and optional Parmesan; serve hot.