Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
why make this recipe
Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is a delightful dish that combines bold flavors and creamy textures. This recipe is perfect for anyone who loves a bit of spice in their meal but also enjoys the comforting taste of a cheesy pasta dish. It’s a great choice for quick weeknight dinners or special occasions when you want to impress your family or friends. With its rich, creamy sauce, tender chicken, and perfectly cooked linguine, this dish brings a taste of Cajun cuisine right to your table.
how to make Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
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
- 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
- Red pepper flakes (optional)
Directions
- In a bowl, toss the chicken pieces with olive oil, Cajun seasoning, and smoked paprika until evenly coated.
- Cook the linguine according to package directions until al dente. Drain and set aside.
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, until golden brown and fully cooked. Remove the chicken and set it aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
- Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring occasionally.
- 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 the cheese is melted and the sauce is creamy. Season with salt and pepper to taste. If you like it spicy, add red pepper flakes.
- Add the cooked linguine and chicken to the sauce. Toss everything to coat evenly.
- Transfer the pasta to a serving dish and sprinkle the remaining 1/2 cup of mozzarella cheese on top.
- Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly. Enjoy!
how to serve Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
Serve the creamy Cajun chicken linguine hot, straight from the oven. You can garnish it with fresh parsley or more red pepper flakes for added flavor. This dish pairs well with a simple green salad or garlic bread for a complete meal.
how to store Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
You can store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When ready to eat, reheat in the microwave or on the stovetop, adding a splash of milk to help loosen the sauce if needed.
tips to make Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
- Make sure to not overcook the chicken; it should be juicy and tender.
- Feel free to adjust the amount of Cajun seasoning based on your spice preference.
- If you want to add more veggies, consider adding bell peppers, spinach, or mushrooms to the dish.
- Use freshly grated cheese for a smoother sauce; pre-shredded cheese may contain anti-caking agents that can affect texture.
variation (if any)
If you’re looking for a vegetarian version, you can replace the chicken with sautéed mushrooms or a mix of your favorite veggies. You can also substitute the chicken broth with vegetable broth for a similar depth of flavor.
FAQs
Can I use other types of pasta?
Yes! While linguine is great, you can use any pasta shape you like, such as penne or fettuccine.
Is this dish spicy?
The spiciness depends on the Cajun seasoning and red pepper flakes you use. You can adjust those according to your taste.
Can I make this dish in advance?
Yes, you can prepare the sauce and store it separately from the pasta. Combine them when you’re ready to serve, and finish with cheese and broiling as directed.
Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
A delightful dish combining bold flavors and creamy textures, perfect for quick dinners or special occasions with a touch of Cajun cuisine.
Ingredients
For the Chicken
- 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
For the Pasta and Sauce
- 1 pound linguine pasta
- 4 tablespoons butter
- 5 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
- to taste seasoning Salt and freshly ground black pepper
- to taste optional Red pepper flakes Add for spice
Instructions
Preparation
- In a bowl, toss the chicken pieces with olive oil, Cajun seasoning, and smoked paprika until evenly coated.
- Cook the linguine according to package directions until al dente. Drain and set aside.
Cooking
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, until golden brown and fully cooked. Remove the chicken and set it aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
- Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring occasionally.
- 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 the cheese is melted and the sauce is creamy. Season with salt and pepper to taste. If you like it spicy, add red pepper flakes.
- Add the cooked linguine and chicken to the sauce. Toss everything to coat evenly.
- Transfer the pasta to a serving dish and sprinkle the remaining 1/2 cup of mozzarella cheese on top.
- Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
Notes
Serve the creamy Cajun chicken linguine hot, garnished with fresh parsley or more red pepper flakes. Pairs well with salad or garlic bread. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk if needed.
Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce
A delightful dish combining bold flavors and creamy textures, perfect for quick dinners or special occasions with a touch of Cajun cuisine.
Ingredients
For the Chicken
- 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
For the Pasta and Sauce
- 1 pound linguine pasta
- 4 tablespoons butter
- 5 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
- to taste seasoning Salt and freshly ground black pepper
- optional Red pepper flakes Add for spice
Instructions
Preparation
- In a bowl, toss the chicken pieces with olive oil, Cajun seasoning, and smoked paprika until evenly coated.
- Cook the linguine according to package directions until al dente. Drain and set aside.
Cooking
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, until golden brown and fully cooked. Remove the chicken and set it aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
- Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring occasionally.
- 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 the cheese is melted and the sauce is creamy. Season with salt and pepper to taste. If you like it spicy, add red pepper flakes.
- Add the cooked linguine and chicken to the sauce. Toss everything to coat evenly.
- Transfer the pasta to a serving dish and sprinkle the remaining 1/2 cup of mozzarella cheese on top.
- Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
Notes
Serve the creamy Cajun chicken linguine hot, garnished with fresh parsley or more red pepper flakes. Pairs well with salad or garlic bread. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk if needed.
