Short Description
A creamy linguine tossed with spicy Cajun-seasoned chicken in a rich garlic-cheese sauce—comforting, flavorful, and easy enough for cozy weeknights.
Key Ingredients
For the Chicken
- 1 lb boneless chicken breasts, cut bite-sized
- 2 Tbsp olive oil
- 2 Tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
For the Pasta & Sauce
- 1 lb linguine
- 4 Tbsp unsalted butter
- 5 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella (divided)
- ½ cup grated Parmesan
- Salt, black pepper, red pepper flakes (optional)
Tools Needed
- Large pot
- Large skillet
- Whisk & wooden spoon
- Knife & cutting board
- Cheese grater
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook linguine per package (10–12 min) until al dente. Drain and set aside.
Step 2: Season and Sear the Chicken
Toss chicken with olive oil, Cajun seasoning, smoked paprika, salt, pepper, garlic and onion powders. Heat skillet over medium-high heat and cook chicken 6–8 minutes until golden and done. Transfer to a plate.
Step 3: Make the Sauce
Reduce heat to medium and melt butter in the same skillet. Add garlic and sauté 1 minute until fragrant. Stir in flour for 1 minute to make a roux.
Step 4: Build the Creamy Base
Slowly whisk in milk and broth, stirring until smooth. Simmer gently for 3–4 minutes. Add softened cream cheese, whisk until melted and silky.
Step 5: Cheese It Up
Mix in 1½ cups mozzarella and Parmesan until melted and smooth. Season with salt, pepper, and red pepper flakes if desired.
Step 6: Combine Everything
Return chicken to the skillet. Add linguine and toss to coat in the creamy sauce.
Step 7: Broil for Finish
Transfer pasta to an oven-safe dish. Sprinkle remaining ½ cup mozzarella on top. Place under high broiler 2–3 minutes until cheese bubbles and browns lightly. Serve hot.
Why You’ll Love This Recipe
Flavor Explosion: Smoky Cajun chicken meets rich, creamy garlic-cheese sauce
Family-Friendly Comfort: Hearty and cheesy with a mild kick that everyone will enjoy
One-Pot Prep (with a quick broil): Easy cleanup, big payoff
Customizable: Spice it up or tone it down depending on your mood
Crowd-Pleaser: Perfect for weekly dinners or impromptu gatherings
Mistakes to Avoid & Solutions
Sauce too thick:
Add small splashes of milk or broth and whisk until creamy-tossable.
Chicken dry or under-seasoned:
Ensure spices coat fully and chicken reaches 165°F internal temp. Rest briefly before slicing.
Gritty sauce:
Keep heat moderate and whisk constantly; avoid rapid boiling.
Pasta clumps:
Toss with sauce immediately after draining, using reserved pasta water as needed for shine.
Serving and Pairing Suggestions
Plate in a shallow bowl with a sprinkle of fresh parsley
Serve with crusty garlic bread or steamed broccoli
Pair with crisp white wine or iced tea
Storage and Reheating Tips
Store: In airtight containers, separate chicken-pasta mixture and store in fridge up to 3 days.
Reheat: Gently warm in a skillet with a splash of milk until creamy. Avoid microwave, which may separate sauce.
Freeze: Portion into freezer-safe containers and thaw overnight before reheating.
Short Description
A creamy linguine tossed with spicy Cajun-seasoned chicken in a rich garlic-cheese sauce—comforting, flavorful, and easy enough for cozy weeknights.
Key Ingredients
For the Chicken
- 1 lb boneless chicken breasts, cut bite-sized
- 2 Tbsp olive oil
- 2 Tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
For the Pasta & Sauce
- 1 lb linguine
- 4 Tbsp unsalted butter
- 5 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella (divided)
- ½ cup grated Parmesan
- Salt, black pepper, red pepper flakes (optional)
Tools Needed
- Large pot
- Large skillet
- Whisk & wooden spoon
- Knife & cutting board
- Cheese grater
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook linguine per package (10–12 min) until al dente. Drain and set aside.
Step 2: Season and Sear the Chicken
Toss chicken with olive oil, Cajun seasoning, smoked paprika, salt, pepper, garlic and onion powders. Heat skillet over medium-high heat and cook chicken 6–8 minutes until golden and done. Transfer to a plate.
Step 3: Make the Sauce
Reduce heat to medium and melt butter in the same skillet. Add garlic and sauté 1 minute until fragrant. Stir in flour for 1 minute to make a roux.
Step 4: Build the Creamy Base
Slowly whisk in milk and broth, stirring until smooth. Simmer gently for 3–4 minutes. Add softened cream cheese, whisk until melted and silky.
Step 5: Cheese It Up
Mix in 1½ cups mozzarella and Parmesan until melted and smooth. Season with salt, pepper, and red pepper flakes if desired.
Step 6: Combine Everything
Return chicken to the skillet. Add linguine and toss to coat in the creamy sauce.
Step 7: Broil for Finish
Transfer pasta to an oven-safe dish. Sprinkle remaining ½ cup mozzarella on top. Place under high broiler 2–3 minutes until cheese bubbles and browns lightly. Serve hot.
Why You’ll Love This Recipe
Flavor Explosion: Smoky Cajun chicken meets rich, creamy garlic-cheese sauce
Family-Friendly Comfort: Hearty and cheesy with a mild kick that everyone will enjoy
One-Pot Prep (with a quick broil): Easy cleanup, big payoff
Customizable: Spice it up or tone it down depending on your mood
Crowd-Pleaser: Perfect for weekly dinners or impromptu gatherings
Mistakes to Avoid & Solutions
Sauce too thick:
Add small splashes of milk or broth and whisk until creamy-tossable.
Chicken dry or under-seasoned:
Ensure spices coat fully and chicken reaches 165°F internal temp. Rest briefly before slicing.
Gritty sauce:
Keep heat moderate and whisk constantly; avoid rapid boiling.
Pasta clumps:
Toss with sauce immediately after draining, using reserved pasta water as needed for shine.
Serving and Pairing Suggestions
Plate in a shallow bowl with a sprinkle of fresh parsley
Serve with crusty garlic bread or steamed broccoli
Pair with crisp white wine or iced tea
Storage and Reheating Tips
Store: In airtight containers, separate chicken-pasta mixture and store in fridge up to 3 days.
Reheat: Gently warm in a skillet with a splash of milk until creamy. Avoid microwave, which may separate sauce.
Freeze: Portion into freezer-safe containers and thaw overnight before reheating.
