Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter
Creamy, juicy, and bursting with bold Cajun garlic flavor, this dish combines Southern spice with Italian comfort for a satisfying weeknight meal.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1.25 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided (1 tablespoon for searing, 2 tablespoons for sauce)
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 pinch red pepper flakes
- 1 teaspoon salt, divided (adjust to taste)
- 1/8 teaspoon black pepper
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 cup heavy cream, room temperature
- 1/2 cup chicken broth, low-sodium preferred
- 1 cup shredded mozzarella cheese, packed
- 1/2 cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened to room temperature
- 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 directions, usually 8 to 10 minutes. Drain and set aside. Reserve 1/2 cup of the pasta cooking water and keep it nearby in case you need to loosen the sauce.
- Season the sliced chicken breasts evenly with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss to coat each piece.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. When hot and shimmering, add the seasoned chicken in a single layer. Sear without moving for 5 to 7 minutes, then flip and cook an additional 5 to 7 minutes until golden brown and cooked through (internal temperature 165°F). Remove the chicken to a plate and tent with foil.
- Reduce heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add minced garlic and a pinch of red pepper flakes. Sauté for 1 to 2 minutes until fragrant and just starting to turn golden — do not burn the garlic.
- Pour in the chicken broth and bring to a gentle simmer, scraping up browned bits from the bottom of the pan for extra flavor.
- Stir in the heavy cream and combine. Add the mozzarella, Parmesan, and softened cream cheese in small handfuls, whisking or stirring constantly until the sauce is smooth and melty. If the sauce thickens too much, add a splash of the reserved pasta water to reach your desired consistency. Adjust salt and Cajun seasoning to taste.
- Add the cooked linguine to the skillet and toss thoroughly to coat every strand with the creamy sauce. Slice the seared chicken and arrange it on top or mix it into the pasta.
- Plate the saucy linguine and top with chopped fresh parsley and extra Parmesan if desired. Serve immediately.
Notes
Use room-temperature cream cheese so it melts smoothly into the sauce without lumps. Don’t overcook the pasta; al dente texture holds up best in the sauce.