Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
A deliciously rich and comforting pasta dish featuring Cajun-seasoned chicken and a creamy garlic-mozzarella sauce.
Servings: 4 servings
Equipment
- Mixing Bowl
- Large Skillet
- Oven-safe Serving Dish
Ingredients
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 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 pound Linguine pasta
- 4 tablespoons Butter
- 5 cloves Garlic, minced
- 1/4 cup All-purpose flour
- 3 cups Whole milk, room temperature
- 1 cup Chicken broth, low-sodium preferred
- 8 ounces Cream cheese, softened to room temperature
- 2 cups Shredded mozzarella cheese, divided Use part for sauce, part for topping
- 1/2 cup Grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Red pepper flakes – optional, for extra heat
Instructions
- In a bowl, toss the chicken pieces with olive oil, Cajun seasoning, smoked paprika, salt, pepper, garlic powder, and onion powder until evenly coated.
- Cook the linguine according to package directions until al dente. Reserve a 1/2 cup of pasta water, then drain and set the pasta aside.
- In a large skillet over medium-high heat, add the seasoned chicken and cook until golden brown and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
- Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the milk and chicken broth until smooth. Increase heat to bring the mixture to a gentle simmer.
- Reduce the heat to low and stir in the softened cream cheese until melted and smooth.
- Add 1 1/2 cups of the mozzarella cheese and the Parmesan cheese. Stir until all the cheese is melted and the sauce is creamy.
- Add the cooked linguine and cooked chicken to the sauce. Toss thoroughly to coat.
- Transfer the pasta to an oven-safe serving dish and sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
- Broil in the oven for 2 to 3 minutes, or until the cheese is melted and bubbly.
Notes
Store leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop with a splash of milk or chicken broth.