Garlic Cajun Chicken with Cheesy Mozzarella Linguine
Garlic Cajun Chicken with Cheesy Mozzarella Linguine
Ingredients:
1.25 lbs boneless, skinless chicken breasts, thinly sliced
12 oz linguine pasta
2 tbsp olive oil
3 tbsp unsalted butter, divided
1 tbsp Cajun Legacy Creole Heat seasoning (plus more to taste)
½ tsp garlic powder
½ tsp smoked paprika
Cooking Instructions & Tips
Step-by-Step Method for Garlic Cajun Chicken with Cheesy Mozzarella Linguine
Once you’ve got your ingredients ready, this dish comes together in less than 40 minutes. Follow these steps, and you’ll have a creamy, Cajun-spiced masterpiece on the table in no time.
Step 1: Cook the Linguine
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 ¼ cup of pasta water in case you need to loosen the sauce later.
Step 2: Sear the Cajun Chicken
While the pasta cooks, season the thinly sliced chicken with Cajun seasoning, garlic powder, paprika, salt, and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Step 3: Build the Sauce
In the same skillet, lower the heat to medium and melt the remaining butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and chicken broth, scraping up the flavorful bits from the bottom. Stir in mozzarella, Parmesan, and optional cream cheese. Let it simmer until melted and smooth.
Step 4: Combine and Toss
Add the cooked pasta and chicken back into the skillet. Toss gently to coat everything in the sauce. If needed, add a splash of reserved pasta water to loosen the texture. Taste and adjust with more Cajun seasoning or salt.
Tips to Get It Just Right
· Thinly slice the chicken so it sears quickly and evenly.
· Don’t overcrowd the pan — sear in batches if needed.
· For extra heat, add red pepper flakes or a dash of cayenne with the Cajun spice.
· Let the cheese melt slowly to keep the sauce smooth — avoid high heat.
· If your sauce thickens too much, stir in pasta water or a splash of cream to loosen it.