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Garlic Cajun Chicken with Cheesy Mozzarella Linguine – A Bold & Comforting One-Skillet Dinner
I still remember the first time I made this Garlic Cajun Chicken with Cheesy Mozzarella Linguine in my tiny Manhattan kitchen. It was a chilly Tuesday night, and I was craving the bold, smoky heat of North African spices I grew up with in Morocco — but I wanted something that would also satisfy my husband’s love for a big, cheesy bowl of pasta. So I grabbed a jar of Cajun seasoning (a spice blend that always reminds me of the souks back home), seared some chicken until it was golden and fragrant, and tossed it all with buttery linguine and a mountain of shredded mozzarella. The result? A creamy, spicy, utterly irresistible Cajun chicken pasta that my whole family devoured in minutes. This cheesy linguine recipe has been on heavy rotation ever since.
Imagine this: tender slices of chicken breast, coated in a punchy blend of garlic, smoked paprika, and warm Cajun spices, seared to a perfect golden crust in olive oil and butter. The linguine is cooked until al dente, then tossed in the same skillet to soak up all those flavorful browned bits — what the French call the fond. Then comes the pièce de résistance: a generous handful of shredded mozzarella that melts into every twist and turn of the pasta, creating a silky, gooey, absolutely decadent finish. The heat from the spicy chicken pasta cuts right through the richness of the cheese, while the smoked paprika adds a subtle, earthy depth that lingers on your tongue.
What sets this mozzarella pasta dinner apart from the countless other chicken-and-pasta dishes out there is the technique I learned during my classical training in Paris: building layers of flavor in a single pan. You season the chicken generously, sear it hard to develop a deep crust, then finish everything in the same pan so the pasta drinks up all that spicy, buttery goodness. No separate sauce pot, no complicated steps — just honest, bold, comforting food. 💡 Sara’s Pro Tip: Don’t skip the smoked paprika. It adds a subtle smokiness that ties the Cajun spices to the creamy mozzarella in a way that will make you wonder why you haven’t been doing this your whole life.
Why This Garlic Cajun Chicken with Cheesy Mozzarella Linguine Recipe Is the Best
The Flavor Secret: My Moroccan roots taught me that spice blends are the soul of any dish. In this Garlic Cajun Chicken with Cheesy Mozzarella Linguine, the Cajun seasoning does more than just add heat — it brings warmth, complexity, and a little bit of mystery. Combined with smoked paprika and fresh garlic, it creates a crust on the chicken that is nothing short of spectacular. And because I finish the pasta in the same pan, every strand of linguine gets kissed by those spices. This is Cajun chicken pasta the way it was meant to taste: bold, layered, and deeply satisfying.
Perfected Texture: Texture is everything in a great pasta dish. The chicken is sliced thin and cooked fast over medium-high heat, so it stays juicy and tender on the inside with a beautifully browned exterior. The linguine is cooked just until al dente — never mushy — and then tossed in the skillet with butter and a splash of pasta water to create a light, silky coating. The shredded mozzarella is added at the very end, off the heat, so it melts into creamy ribbons without turning into a gluey mess. Every bite has that perfect contrast of tender chicken, firm pasta, and gooey cheese.
Foolproof & Fast: This cheesy linguine recipe comes together in just 35 minutes from start to finish, and it requires exactly one skillet (plus a pot for pasta). It’s the kind of dinner you can make on a busy weeknight without breaking a sweat, yet it feels special enough to serve to guests. The ingredient list is short and uses pantry staples, and the technique is forgiving enough for beginner cooks. Even if you’ve never made spicy chicken pasta before, you’ll nail this one on the first try. 💡 Sara’s Pro Tip: Reserve about ½ cup of pasta water before draining. Adding a splash when you toss the pasta with the butter helps create a silky sauce that clings to every strand.
Cajun Chicken Pasta Ingredients
I picked up most of these ingredients at the Union Square Greenmarket last weekend — the chicken from a local farm stand, the garlic from a stall run by a lovely couple from upstate New York. The Cajun seasoning I actually mixed myself using a blend I learned from a spice merchant in Marrakech, but a good store-bought brand works beautifully too. Every ingredient in this Garlic Cajun Chicken with Cheesy Mozzarella Linguine plays a specific role, and I want you to feel confident choosing and using each one.
Ingredients List
- 1.25 lbs boneless, skinless chicken breasts, thinly sliced
- 12 oz linguine pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1 tbsp Cajun seasoning (plus more to taste)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 4 cloves garlic, minced (fresh, not jarred!)
- 6 oz shredded mozzarella cheese (about 1½ cups)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish, optional)
Ingredient Spotlight
Chicken Breasts: I use thinly sliced chicken breasts because they cook quickly and stay tender. Look for slices that are about ½-inch thick — if your chicken breasts are thick, butterfly them or pound them to an even thickness. Substitution: Boneless, skinless chicken thighs work beautifully too; they’re juicier and more forgiving, just add an extra minute or two per side.
Cajun Seasoning: This spice blend is the backbone of the dish. A good Cajun seasoning typically includes paprika, cayenne, garlic powder, onion powder, oregano, and thyme. I love the kind from the Spice House, but you can easily make your own. Substitution: Use blackening seasoning or a mix of smoked paprika, cayenne, garlic powder, and dried oregano — adjust the cayenne to your heat preference.
Mozzarella Cheese: Freshly shredded mozzarella from a block melts so much better than pre-shredded bagged cheese, which contains anti-caking agents that prevent smooth melting. For this mozzarella pasta dinner, use whole-milk low-moisture mozzarella for the best creamy, stretchy texture. Substitution: Provolone or mild provolone adds a similar melt with a slightly tangier edge; fontina gives an even creamier result.
Smoked Paprika: This is my secret weapon. It adds a deep, smoky sweetness that bridges the Cajun spices and the rich cheese. Spanish smoked paprika (pimentón) is my go-to. Substitution: Regular sweet paprika plus a tiny pinch of liquid smoke, or chipotle powder for an extra smoky kick (use sparingly!).
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Boneless skinless chicken breasts | Boneless skinless chicken thighs | Juicier, more forgiving, slightly richer flavor |
| Cajun seasoning | Blackening seasoning or homemade blend (smoked paprika + cayenne + garlic powder + oregano) | Slightly different herb profile; adjust heat to taste |
| Mozzarella cheese | Provolone, fontina, or Monterey Jack | Provolone adds tang; fontina is creamier; Jack is milder |
| Smoked paprika | Regular sweet paprika + tiny pinch of liquid smoke | Less smoky depth but still very good |
How to Make Garlic Cajun Chicken with Cheesy Mozzarella Linguine — Step-by-Step
Trust me when I say this is one of those recipes where the whole truly is greater than the sum of its parts. Follow these steps, and you’ll have a restaurant-quality Cajun chicken pasta on the table in well under an hour.
Step 1: Cook the Linguine
Bring a large pot of generously salted water to a rolling boil. Add the 12 oz of linguine and cook according to the package directions until al dente — typically about 8-10 minutes. Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set it aside. Do not rinse it; you want that starch on the surface to help the sauce cling.
⚠️ Common Mistake to Avoid: Overcooking the pasta. Since the linguine will get a brief second cook in the skillet, pull it a full minute before the recommended time on the package. It will finish cooking in the pan and stay perfectly al dente.
Step 2: Season the Chicken
Place the thinly sliced chicken breasts in a medium bowl. Add 1 tablespoon Cajun seasoning, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and a pinch of salt and pepper. Toss well with your hands to coat every piece evenly. Let the chicken rest for 5 minutes at room temperature — this allows the spices to penetrate the meat.
💡 Sara’s Pro Tip: Use your hands to massage the seasoning into the chicken. The heat from your hands helps the spices adhere better and creates a more even crust when you sear.
Step 3: Sear the Chicken
Heat a large skillet (12-inch works best) over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon of the butter. Once the butter is melted and shimmering, add the chicken slices in a single layer — work in batches if needed to avoid crowding. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a clean plate and set aside.
⚠️ Common Mistake to Avoid: Crowding the pan. If you add too many chicken slices at once, they’ll steam instead of sear, and you’ll lose that beautiful golden crust. Cook in two batches if necessary.
Step 4: Build the Sauce
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon — that’s pure flavor. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t burn. Pour in about ¼ cup of the reserved pasta water and let it bubble for 30 seconds, scraping up every last bit of fond.
💡 Sara’s Pro Tip: The pasta water is liquid gold. The starch in it helps emulsify the butter and creates a silky, cohesive sauce that coats the pasta beautifully. Don’t skip this step!
Step 5: Toss the Pasta
Add the drained linguine to the skillet and toss it well with tongs to coat every strand in the buttery, garlicky pan sauce. If the pasta seems dry, add a splash more of the reserved pasta water. Let it cook for 1 minute, tossing occasionally, so the pasta absorbs the flavors.
⚠️ Common Mistake to Avoid: Adding the cheese too early. If you add the mozzarella while the pasta is still over high heat, it will seize up and turn rubbery. Always add it off the heat or on very low heat.
Step 6: Finish and Serve
Return the cooked chicken to the skillet and toss everything together. Taste and add more Cajun seasoning if you want an extra kick. Remove the skillet from the heat and immediately scatter the shredded mozzarella over the top. Toss gently until the cheese is melted and stringy. Divide among warm bowls, garnish with fresh parsley, and serve right away.
💡 Sara’s Pro Tip: For the ultimate cheesy finish, cover the skillet with a lid for 30 seconds after adding the mozzarella. The steam melts the cheese into a creamy blanket without needing extra heat.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Cook linguine in salted water | 8-10 min | Al dente — firm to the bite |
| 2 | Season chicken with Cajun spices | 5 min rest | Spices evenly coating each slice |
| 3 | Sear chicken in olive oil + butter | 3-4 min per side | Golden brown crust, cooked through |
| 4 | Melt butter, add garlic + pasta water | 1 min | Garlic fragrant, fond scraped up |
| 5 | Toss linguine in pan sauce | 1 min | Pasta evenly coated and glistening |
| 6 | Add chicken, cheese, toss off heat | 30 sec | Cheese melted, creamy and stringy |
Serving & Presentation
When I serve this Garlic Cajun Chicken with Cheesy Mozzarella Linguine at home, I like to pile it high in wide, shallow bowls — the kind that let the steam rise and the cheese stretch with every forkful. I scatter a generous handful of fresh parsley over the top for a pop of green that cuts through all that rich, spicy goodness. A final crack of black pepper and a light dusting of extra Cajun seasoning on the chicken slices makes the dish look as bold as it tastes. My husband likes to add a drizzle of hot honey on his serving — the sweetness against the heat is incredible.
For a complete weeknight dinner, I pair this spicy chicken pasta with a simple side salad dressed in a bright lemon vinaigrette — the acidity balances the richness of the cheese and the warmth of the Cajun spices. A loaf of crusty garlic bread on the side is never a bad idea either, especially for sopping up any leftover buttery sauce in the bottom of the bowl. When I’m feeling fancy (or when I’m reminiscing about my Paris days), I’ll open a bottle of crisp Sauvignon Blanc or a light Zinfandel — either one stands up beautifully to the heat and creaminess.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Simple green salad, roasted asparagus, garlic bread | Acidity and crunch balance the rich, creamy pasta |
| Sauce / Dip | Hot honey, ranch dressing, extra Cajun butter sauce | Adds sweetness, coolness, or extra heat |
| Beverage | Sauvignon Blanc, light Zinfandel, iced tea with lemon | Crispness and acidity cut through the spice and cheese |
| Garnish | Fresh parsley, extra Cajun seasoning, red pepper flakes | Adds color, freshness, and a final layer of heat |
Make-Ahead, Storage & Reheating
As a busy NYC mom and blogger, I am the queen of meal prep. This cheesy linguine recipe actually holds up quite well for leftovers — though I will say it’s best enjoyed the day it’s made. If you want to get ahead, here’s my strategy: cook the chicken and the pasta separately, then combine and add the cheese just before serving. This keeps everything from getting too soft during reheating.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | 3-4 days | Reheat in a skillet over medium-low with a splash of milk or pasta water to restore creaminess |
| Freezer | Freezer-safe container or bag | Up to 2 months | Thaw overnight in the fridge, then reheat in a skillet with a splash of cream |
| Make-Ahead | Separate containers for pasta and chicken | 1-2 days in advance | Reheat pasta in boiling water for 30 sec, reheat chicken in a skillet, then combine with fresh cheese |
When reheating leftovers, the key is to go low and slow. I add a splash of milk or a little reserved pasta water to the skillet, then warm the pasta over medium-low heat, tossing frequently. The liquid helps rehydrate the pasta and re-melt the cheese into a creamy sauce again. Avoid the microwave at all costs — it makes the chicken rubbery and the cheese turn tough. 💡 Sara’s Pro Tip: If you’re reheating just a single serving, try the stovetop method with a lid on for 2-3 minutes. The steam will bring the mozzarella back to life beautifully.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Creamier Cajun | Add ½ cup heavy cream with the pasta water | Extra indulgent, restaurant-style | Easy — no extra steps |
| Vegetarian | Replace chicken with roasted cauliflower or chickpeas | Meatless Monday, plant-based | Easy — roast cauliflower while pasta cooks |
| Extra Veggie | Add bell peppers, onions, and mushrooms with the garlic | Adding nutrients and color | Easy — just sauté with the aromatics |
Creamy Cajun Linguine
If you want to turn this into an ultra-decadent creamy pasta, stir in ½ cup of heavy cream along with the reserved pasta water in Step 4. This is a trick I picked up in a Paris bistro kitchen — the cream softens the heat of the Cajun seasoning and makes the whole dish taste luxuriously smooth. It also helps the mozzarella melt even more evenly, creating a sauce that clings to every strand of linguine like a dream. A pinch of nutmeg (yes, really) takes it over the top.
Vegetarian Cajun Pasta
For a meatless version that still delivers tons of flavor, swap the chicken for 2 cups of roasted cauliflower florets or a can of drained and rinsed chickpeas. Toss them with the same Cajun seasoning and smoked paprika, then roast at 425°F for 20 minutes while the pasta cooks. The cauliflower gets caramelized and smoky, and the chickpeas turn wonderfully crispy. This version has become a Friday night favorite in my house — even my husband, a devoted carnivore, asks for it.
Extra Veggie Cajun Pasta
One of my favorite ways to stretch this spicy chicken pasta into a complete one-dish meal is to add thinly sliced bell peppers (red and yellow), a handful of cremini mushrooms, and half a red onion, sliced into half-moons. Cook them right after the chicken comes out of the pan, in the same butter, until they’re softened and starting to caramelize. The sweetness of the peppers and onions plays beautifully against the heat of the Cajun seasoning, and the mushrooms soak up all that pan flavor like little sponges. I pick up my peppers at the NYC farmers market in Union Square — they’re always so sweet this time of year.
What is the best type of pasta to use for garlic Cajun chicken with cheesy mozzarella linguine?
Linguine is my top choice for this Cajun chicken pasta because its long, flat shape catches every bit of the buttery, spicy sauce and the melted mozzarella clings beautifully to each strand. That said, fettuccine, pappardelle, or even bucatini work wonderfully — anything with enough surface area to hold onto the cheese. Avoid tiny shapes like orzo or ditalini, as they tend to clump together with all that gooey cheese. If you’re gluten-free, a good-quality brown rice linguine or chickpea pasta holds up well; just cook it a minute less than the package directs so it doesn’t turn mushy when you toss it in the pan.
Can I substitute the mozzarella with another cheese in this Cajun chicken and linguine recipe?
Absolutely! While mozzarella gives this cheesy linguine recipe its signature stretchy, gooey texture, there are several excellent substitutes. Provolone (mild or sharp) melts beautifully and adds a slightly tangier edge that plays nicely with the Cajun spices. Fontina is my personal favorite for an even creamier result — it melts like a dream and has a nutty, buttery flavor that elevates the whole dish. Monterey Jack is another great option, especially if you want a milder cheese that lets the garlic and Cajun seasoning shine. For a more assertive flavor, try smoked Gouda — it brings an extra layer of smokiness that echoes the smoked paprika beautifully. Just avoid pre-shredded bagged cheese, as the anti-caking agents prevent smooth melting.
How do I keep the garlic Cajun chicken moist while cooking for the pasta dish?
The secret to moist, juicy chicken in this Garlic Cajun Chicken with Cheesy Mozzarella Linguine is threefold. First, slice your chicken breasts to an even ½-inch thickness — this ensures they cook through at the same rate without drying out. Second, don’t skimp on the fat: the combination of olive oil and butter in the skillet creates a moist cooking environment and helps the spices form a flavorful crust that locks in juices. Third, and most important, use a thermometer! Cook the chicken to exactly 165°F internal temperature, and remove it from the pan immediately. Let it rest on a plate while you prepare the pasta — this allows the juices to redistribute. 💡 Sara’s Pro Tip: If you’re worried about dry chicken, brine the slices in a mixture of 1 cup warm water and 1 tablespoon salt for 15 minutes before seasoning. It makes a world of difference.
How long should I cook the linguine to achieve the perfect texture for this cheesy Cajun recipe?
For this cheesy linguine recipe, cook the pasta for 1 minute less than the lowest number on the package’s recommended time range. Most linguine packages say 8-10 minutes, so I aim for 7 minutes. The pasta will finish cooking in the skillet when you toss it with the hot butter, garlic, and chicken juices — that extra minute in the pan brings it to perfect al dente. You want the linguine to have a slight firmness in the center when you bite into it, because it will continue to soften as it sits in the warm sauce. Always taste a strand before draining: it should be tender on the outside but still offer a little resistance at the core. And don’t forget to reserve that starchy pasta water before draining — it’s essential for creating the silky sauce that makes this mozzarella pasta dinner so special.
Can I use pre-shredded mozzarella for this Cajun chicken pasta?
I strongly recommend shredding your mozzarella from a block for this Cajun chicken pasta. Pre-shredded bagged cheese is coated with potato starch and anti-caking agents to keep it from clumping in the bag, which also prevents it from melting smoothly. When you add it to the pasta, you’ll end up with a grainy, clumpy texture instead of the silky, creamy ribbons you want. Block mozzarella (look for whole-milk, low-moisture) shreds easily and melts into a dreamy, stretchy sauce that clings to every strand of linguine. If you’re short on time, you can shred a block of mozzarella in under 30 seconds using a food processor with the grating disc — I do this all the time when I’m filming my recipe videos for cheerychop.com.
What can I serve with garlic Cajun chicken with cheesy mozzarella linguine to make it a complete meal?
This Garlic Cajun Chicken with Cheesy Mozzarella Linguine is already a hearty one-dish meal, but a few simple sides can elevate it into a full dinner spread. I love starting with a crisp green salad dressed with lemon vinaigrette — the acidity cuts through the richness of the cheese and the heat of the Cajun seasoning. Roasted asparagus or sautéed green beans add a nice crunchy contrast. Garlic bread or crusty sourdough is perfect for sopping up any leftover buttery sauce in the bowl. For drinks, a chilled Sauvignon Blanc or a light Zinfandel complements the spice and creaminess beautifully. If you’re feeding a crowd, add a platter of roasted cherry tomatoes and a bowl of marinated olives on the side for a little Mediterranean flair that reminds me of the mezze spreads I grew up with in Morocco.
Is this garlic Cajun chicken with cheesy mozzarella linguine very spicy?
This spicy chicken pasta has a medium heat level — it’s bold and warming without being overwhelming. The Cajun seasoning typically includes cayenne pepper, which provides the heat, but it’s balanced by the smoked paprika (which adds sweetness), the garlic powder, and the rich, creamy mozzarella. If you’re sensitive to spice, start with 2 teaspoons of Cajun seasoning instead of a full tablespoon, and choose a mild brand. If you love heat, add an extra teaspoon of Cajun seasoning and finish with a sprinkle of red pepper flakes or a drizzle of hot honey. My husband, who grew up eating spicy food in Louisiana, adds extra cayenne — and he still says the cheese tames it beautifully. 💡 Sara’s Pro Tip: If the dish turns out spicier than you’d like, a squeeze of fresh lemon juice or a dollop of sour cream cools it down instantly.
Can I make this Cajun chicken linguine recipe dairy-free?
Yes, you can make a delicious dairy-free version of this cheesy linguine recipe with a few thoughtful swaps. Replace the butter with a good-quality vegan butter or olive oil — I like the one from Miyoko’s Creamery for its rich, buttery flavor. For the mozzarella, use a plant-based mozzarella shred that melts well; brands like Violife or Follow Your Heart perform beautifully in this application. Just be sure to add the vegan cheese off the heat and let it melt gently, as many plant-based cheeses can seize if overheated. The Cajun seasoning and smoked paprika are naturally dairy-free, so the flavor backbone remains intact. The texture will be slightly less stretchy than the original, but the bold, warming Cajun flavors still shine through beautifully.
How do I prevent the mozzarella from turning rubbery in this pasta dish?
The golden rule for keeping mozzarella silky and tender in this Garlic Cajun Chicken with Cheesy Mozzarella Linguine is to add it off the heat. Once you’ve tossed the pasta and chicken together, remove the skillet from the stovetop, then scatter the shredded mozzarella over the top and toss gently for about 30 seconds. The residual heat from the pasta and the pan is enough to melt the cheese into creamy ribbons without overcooking it. If you add mozzarella over direct heat — especially high heat — the proteins tighten up and the cheese turns tough and rubbery. Another tip: shred the mozzarella yourself from a block (as I mentioned before) and let it come to room temperature for 10 minutes before using — it melts more evenly that way. 💡 Sara’s Pro Tip: For an ultra-creamy finish, cover the skillet with a lid for 30 seconds after adding the cheese. The gentle steam creates a perfectly melted blanket of mozzarella every time.
What is the difference between Cajun seasoning and blackening seasoning in this recipe?
Great question! Both Cajun seasoning and blackening seasoning are built on a similar base of paprika, garlic, onion, and cayenne, but they have distinct differences that matter in this Cajun chicken pasta. Cajun seasoning typically includes dried herbs like oregano and thyme, and has a more balanced, all-purpose flavor profile that works beautifully in pasta dishes, soups, and rice. Blackening seasoning tends to have more paprika (often smoked) and less herb content, with a coarser texture designed to create that dark, charred crust on fish or chicken when cooked in a screaming-hot cast-iron skillet. For this cheesy linguine recipe, I recommend Cajun seasoning for its herbal complexity and balanced heat. If all you have is blackening seasoning, use 2 teaspoons instead of 1 tablespoon and add an extra ½ teaspoon of dried oregano — that will bring it closer to the right flavor balance.
Share Your Version!
This Garlic Cajun Chicken with Cheesy Mozzarella Linguine has become such a staple in my little NYC kitchen, and I absolutely love hearing how you make it your own. Did you add extra veggies? Swap in a different cheese? Turn up the heat with more Cajun seasoning? Drop a comment below and let me know how it turned out — your feedback helps other home cooks discover new twists and tricks. And if you snapped a photo of your beautiful bowl of spicy chicken pasta, tag me @cheerychop on Instagram or Pinterest — I love seeing your creations and sharing them with our growing community of food lovers!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Garlic Cajun Chicken with Cheesy Mozzarella Linguine
A spicy and cheesy pasta dish featuring Cajun-seasoned chicken and mozzarella linguine.
Ingredients
- 1.25 lbs boneless, skinless chicken breasts, thinly sliced
- 12 oz linguine pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 1 tbsp Cajun seasoning (plus more to taste)
- ½ tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Cook linguine according to package directions. Drain and set aside.
- Season chicken slices with Cajun seasoning, garlic powder, and smoked paprika.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Remove and set aside.
- Reduce heat to medium. Add remaining butter to the skillet. Stir in cooked pasta and toss to coat.
- Add chicken back to the skillet and toss everything together. Add more Cajun seasoning to taste.
- Serve immediately with shredded mozzarella on top.
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