Can you make Cajun pasta with mozzarella cheese?

Yes, and it’s actually one of the best ways to make your Cajun pasta ultra-creamy. Mozzarella melts smoothly into the sauce, adding a stretchy, gooey texture that beautifully complements the spice from the Cajun chicken. While Parmesan adds a sharp, salty flavor, mozzarella brings richness and that classic cheese pull. It also balances out the heat, making the dish more comforting and indulgent. So if you’re aiming for a smooth, velvety finish, mozzarella is not just an option — it’s a must-try.

How do you thicken Cajun chicken pasta?

Thickening your Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is simple. You’ve got a few great options: Let the sauce simmer a few minutes longer to reduce and naturally thicken. Add more grated cheese — Parmesan or mozzarella — which melts and binds the sauce. Use less pasta water to avoid thinning out the cream too much. Mix in a bit of cream cheese or a spoonful of Greek yogurt (off heat) to add both body and tang. If your sauce is runny, don’t worry — it’s easy to rescue with one of these methods.

Can I make Cajun pasta with Greek yogurt?

You sure can. Greek yogurt is a smart, healthier substitute for heavy cream. It adds creaminess with fewer calories and more protein, making your Creamy Cajun Chicken Pasta a bit lighter. Just make sure to cool your sauce slightly before stirring it in to prevent curdling. Add it slowly, off the heat, and whisk until smooth. It’ll give your pasta a slightly tangy edge, which actually pairs wonderfully with the Cajun spice.

Does Cajun chicken go with pasta?

Absolutely — it’s one of the best pairings out there. Cajun chicken, with its bold spice and juicy texture, brings excitement to every bite of pasta. Combined with a creamy garlic Parmesan or mozzarella sauce, the heat of the seasoning is balanced out by the richness of the sauce. This perfect contrast is what makes dishes like Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce so memorable. It’s comforting, spicy, and creamy — all at once.

How to Make Irresistibly Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce at Home

Name: How to Make Irresistibly Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce at Home
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tablespoons Cajun seasoning; 1 tablespoon olive oil; 1 tablespoon butter; 1 pound linguine pasta; 1/2 cup chicken broth; 1 1/4 cups heavy cream (divided); 1/2 cup grated Parmesan cheese (plus extra for serving); 1/4 cup reserved pasta water; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon chopped fresh parsley (for garnish); 1/4 cup chopped fresh basil (for garnish); 4 tablespoons butter; 2 cloves garlic, minced

Description

A creamy, comforting pasta dish featuring Cajun-seasoned chicken and a decadent garlic parmesan sauce. Perfectly cooked linguine is tossed in a velvety garlic cream sauce, topped with juicy, spicy chicken breast and fresh herbs.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 oz each)
2 tablespoons Cajun seasoning
1 tablespoon olive oil
1 tablespoon butter
1 pound linguine pasta
1/2 cup chicken broth
1 1/4 cups heavy cream (divided)
1/2 cup grated Parmesan cheese (plus extra for serving)
1/4 cup reserved pasta water
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (for garnish)
1/4 cup chopped fresh basil (for garnish)
4 tablespoons butter
2 cloves garlic, minced

Cook Mode Prevent your screen from going dark

Instructions

Pat chicken breasts dry with paper towels. Season both sides with Cajun seasoning, pressing the spices in for extra flavor.
In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter. Add chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and tent with foil to keep warm.
Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
In the same skillet used for the chicken, melt 4 tablespoons butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in chicken broth, scraping up browned bits from the pan. Add 1 cup heavy cream and bring to a simmer. Reduce heat to low.
Gradually whisk in 1/2 cup grated Parmesan cheese until melted and smooth. Season with salt and pepper. Add reserved pasta water if sauce needs thinning.
Add cooked linguine to the sauce and toss until well coated.
Slice the rested chicken into strips. Serve over creamy linguine. Drizzle with any remaining sauce from the skillet and garnish with parsley, basil, and additional Parmesan cheese.

Notes

Leftovers keep well in an airtight container for up to 3 days in the refrigerator.
Reheat gently in a skillet over medium-low heat with a splash of cream or milk to keep the sauce smooth.
Adjust spice level by adding more or less Cajun seasoning to taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 820
Sugar: 3g
Sodium: 720mg
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 65g
Fiber: 3g
Protein: 45g
Cholesterol: 190mg