Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter
A creamy and flavorful pasta dish featuring tender chicken, Cajun spices, and a rich mozzarella sauce.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1.25 lbs boneless, skinless chicken breasts
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 oz cream cheese
- to taste fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water if you want to adjust the sauce’s consistency later.
- While the pasta cooks, slice the chicken breasts into even strips. In a small bowl, toss the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper until well coated.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned chicken strips in a single layer. Sear for 5-7 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.
- In the same skillet (don’t wipe out those flavorful bits!), melt the remaining 2 tablespoons of butter over medium heat. Add in the minced garlic and a pinch of red pepper flakes. Sauté for 1-2 minutes, just until fragrant and golden.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan for extra flavor.
- Reduce heat to medium-low. Stir in the heavy cream, then add the shredded mozzarella, grated Parmesan, and cream cheese. Whisk constantly until the sauce becomes smooth, melts together, and turns ultra creamy, about 2-3 minutes. Taste and adjust salt and Cajun seasoning if needed.
- Add the cooked linguine to the skillet and toss thoroughly to coat each strand in the sauce. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired creaminess.
- Slice the cooked chicken into thin strips and either stir it back into the skillet or serve it on top of the linguine.
- Transfer to serving plates, garnish generously with fresh parsley, and enjoy your creamy masterpiece!
Notes
Leftovers will keep covered in the refrigerator for up to three days. To reheat, add a splash of milk or chicken broth before warming on the stovetop or in the microwave.