Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
This rich and flavorful pasta dish combines the bold spices of Cajun seasoning with a creamy, garlic-infused mozzarella sauce.
Equipment
- Large Skillet
- Pot
- Oven Broiler
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 pound linguine pasta
- 4 tablespoons butter
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 8 ounces cream cheese softened
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for extra heat
Instructions
- Place chicken pieces in a bowl, drizzle with olive oil, and sprinkle with Cajun seasoning and smoked paprika. Toss to coat.
- Heat a large skillet over medium-high heat. Cook the seasoned chicken for 6-8 minutes until golden brown. Remove and set aside.
- In a pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
- Sprinkle in flour, whisking constantly for 1 minute to form a roux.
- Slowly add milk and chicken broth, whisking until smooth. Bring to a simmer.
- Lower heat and add cream cheese, stirring until melted. Add mozzarella and Parmesan, stirring until thick and velvety.
- Season the sauce with salt, pepper, and optional red pepper flakes.
- Combine cooked pasta and chicken with the sauce, tossing to coat.
- Transfer to a baking dish, top with remaining mozzarella, and broil for 2-3 minutes until bubbly and golden.
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Notes
For a twist, add sautéed vegetables or substitute with different pasta shapes.