Description
This Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is a flavorful and indulgent dinner recipe featuring tender blackened chicken breast slices smothered in a rich, creamy garlic sauce loaded with mozzarella and Parmesan cheese, tossed with perfectly cooked linguine pasta. It delivers a perfect blend of spicy Cajun seasoning and cheesy comfort, ready in 40 minutes for a satisfying meal.
Ingredients
Scale
Pasta
- 8 oz linguine pasta
Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning (divided)
- 1 tablespoon olive oil
Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Chopped parsley
- Extra Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine pasta and cook until al dente according to package instructions. Drain the pasta and set it aside.
- Prepare the Chicken: Slice each chicken breast horizontally to create thin cutlets. Rub both sides of the chicken cutlets with 1 tablespoon of the Cajun seasoning to infuse them with flavor.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken cutlets and cook for 4 to 5 minutes on each side until the chicken is fully cooked through and blackened slightly from the spices. Remove the chicken from the pan and slice it into strips.
- Make the Garlic Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Melt the Cheeses: Stir in the shredded mozzarella and grated Parmesan cheeses until they melt completely and the sauce becomes smooth and creamy. Season the sauce with the remaining tablespoon of Cajun seasoning, salt, pepper, and red pepper flakes if using, to balance the heat and flavor.
- Toss Pasta and Chicken: Add the cooked linguine to the skillet and toss it gently to coat in the creamy sauce. Add the sliced chicken strips back into the pan and stir to combine everything evenly.
- Garnish and Serve: Remove the skillet from heat. Garnish the linguine with chopped parsley for a fresh pop of color and flavor. Serve immediately, offering extra Parmesan cheese on the side for guests who want an additional cheesy kick.
Notes
- For an extra spicy kick, increase the red pepper flakes or add hot sauce to the sauce.
- Use freshly grated Parmesan for better melting and flavor.
- To make the dish lighter, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Leftover pasta and chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to slice the chicken thinly for even cooking and better texture.
