When my son’s school fair’s chaos finally died down and my hands were stained with face paint, I longedf or a warm, no-fuss dish that just felt good. I opened the fridge and saw chicken breasts and some heavy cream left over from taco night earlier. Inspiration hit: why not combine them with pasta and a bit of Cajun flair?

I sprayed the skillet with olive oil, tossed in seasoned chicken pieces, and let the spices sizzle over medium-high heat. The aroma filled the kitchen, and when I skimmed back inside from rinsing corn cob wrappers, my husband had already grabbed a spoon.

While the linguine boiled, I created a smooth, cheesy sauce—starting with garlic and butter, whisking in flour for a roux, then gradually stirring in milk, broth, and creamy cheeses. When I added shredded mozzarella and cream cheese, the sauce curled around the spoon like velvet. Tip the chicken and pasta into it, and you’ve got a bowl that’s creamy, spicy, and downright wholesome.

My daughter sighed contentedly with each forkful, and even my picky eater husband went for seconds. That night, this dish became our new weeknight favorite simple, homey, and full of flavor.

Main Courses
Creamy Cajun Chicken Linguine
by Edie
When my son’s school fair’s chaos finally died down and my hands were stained with face paint, I longedf or a warm, no-fuss dish that just felt good. I opened the fridge and saw chicken breasts and some heavy cream left over from taco night earlier. Inspiration hit: why not combine them with pasta and a bit of Cajun flair?

⁠
I sprayed the skillet with olive oil, tossed in seasoned chicken pieces, and let the spices sizzle over medium-high heat. The aroma filled the kitchen, and when I skimmed back inside from rinsing corn cob wrappers, my husband had already grabbed a spoon.

While the linguine boiled, I created a smooth, cheesy sauce—starting with garlic and butter, whisking in flour for a roux, then gradually stirring in milk, broth, and creamy cheeses. When I added shredded mozzarella and cream cheese, the sauce curled around the spoon like velvet. Tip the chicken and pasta into it, and you’ve got a bowl that’s creamy, spicy, and downright wholesome.

My daughter sighed contentedly with each forkful, and even my picky eater husband went for seconds. That night, this dish became our new weeknight favorite simple, homey, and full of flavor.

When my son’s school fair’s chaos finally died down and my hands were stained with face paint, I longedf or a warm, no-fuss dish that just felt good. I opened the fridge and saw chicken breasts and some heavy cream left over from taco night earlier. Inspiration hit: why not combine them with pasta and a bit of Cajun flair?

I sprayed the skillet with olive oil, tossed in seasoned chicken pieces, and let the spices sizzle over medium-high heat. The aroma filled the kitchen, and when I skimmed back inside from rinsing corn cob wrappers, my husband had already grabbed a spoon.

While the linguine boiled, I created a smooth, cheesy sauce—starting with garlic and butter, whisking in flour for a roux, then gradually stirring in milk, broth, and creamy cheeses. When I added shredded mozzarella and cream cheese, the sauce curled around the spoon like velvet. Tip the chicken and pasta into it, and you’ve got a bowl that’s creamy, spicy, and downright wholesome.

My daughter sighed contentedly with each forkful, and even my picky eater husband went for seconds. That night, this dish became our new weeknight favorite simple, homey, and full of flavor.

Main Courses
Creamy Cajun Chicken Linguine
by Edie
When my son’s school fair’s chaos finally died down and my hands were stained with face paint, I longedf or a warm, no-fuss dish that just felt good. I opened the fridge and saw chicken breasts and some heavy cream left over from taco night earlier. Inspiration hit: why not combine them with pasta and a bit of Cajun flair?

⁠
I sprayed the skillet with olive oil, tossed in seasoned chicken pieces, and let the spices sizzle over medium-high heat. The aroma filled the kitchen, and when I skimmed back inside from rinsing corn cob wrappers, my husband had already grabbed a spoon.

While the linguine boiled, I created a smooth, cheesy sauce—starting with garlic and butter, whisking in flour for a roux, then gradually stirring in milk, broth, and creamy cheeses. When I added shredded mozzarella and cream cheese, the sauce curled around the spoon like velvet. Tip the chicken and pasta into it, and you’ve got a bowl that’s creamy, spicy, and downright wholesome.

My daughter sighed contentedly with each forkful, and even my picky eater husband went for seconds. That night, this dish became our new weeknight favorite simple, homey, and full of flavor.