Description
Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is a flavorful and comforting pasta dish featuring tender Cajun-seasoned chicken breast served over linguine coated in a rich and creamy garlic mozzarella sauce. Perfect for a quick and satisfying dinner, this recipe balances spicy, cheesy, and garlicky flavors in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon Cajun seasoning
Sauce
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. Generously season both sides of the chicken with Cajun seasoning to ensure full flavor throughout.
- Sear the Chicken: Heat a skillet over medium-high heat with a small amount of oil. Place the chicken breasts in the skillet and sear them for 5 to 6 minutes per side, or until the chicken is cooked through and has a nice char on the outside. Once cooked, set the chicken aside to rest, allowing the juices to redistribute.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Prepare the Garlic Butter: In a separate large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned, releasing its aroma into the dish.
- Make the Creamy Sauce: Pour the heavy cream into the skillet with the garlic butter and bring it to a gentle simmer over medium heat. Gradually stir in the shredded mozzarella cheese, allowing it to melt slowly and create a smooth, creamy sauce.
- Season the Sauce: Add salt, black pepper, and if desired, an extra pinch of Cajun seasoning to enhance the flavor and add a kick to the sauce. Stir well to combine.
- Toss Linguine in Sauce: Add the cooked linguine to the skillet and toss thoroughly to coat each strand in the garlic mozzarella sauce. Let it simmer together for 1 minute to meld the flavors.
- Slice the Chicken: Slice the rested chicken breasts into strips for easy serving and portion control.
- Plate and Garnish: Serve the sauced linguine on plates and top with the sliced Cajun chicken. Garnish with chopped parsley for a fresh touch and a pop of color. Serve hot and enjoy!
Notes
- Use freshly minced garlic for the best sauce flavor.
- Adjust Cajun seasoning to taste if you prefer more or less spice.
- Let the chicken rest after cooking to keep it juicy.
- Reserve some pasta water if the sauce needs thinning.
- Fresh parsley not only adds color but also a fresh herbal contrast.
