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A skillet sauce of cream, broth, mozzarella and Parmesan coats twelve ounces of linguine. This version has no flour roux and is finished on the stove.
Ingredients and measurements
- 12 ounces linguine pasta
- 2 boneless skinless chicken breasts, sliced into strips
- 1 tablespoon Cajun seasoning
- Up to 1/2 teaspoon salt, only as needed
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low sodium chicken broth
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
Preparation and baking
- Stage 1
Cook linguine according to its package. Reserve half a cup of pasta water before draining. Cut chicken into similarly sized strips and coat with Cajun seasoning and pepper; use the listed salt only as needed for your seasoning blend.
- Stage 2
Heat olive oil in a large skillet. Cook chicken in batches if necessary until the thickest pieces reach 165°F. Transfer to a clean plate.
- Stage 3
Lower heat and melt butter in the skillet. Stir in garlic briefly, then add cream and broth. Bring to a gentle simmer while loosening the browned bits.
- Stage 4
Reduce heat to low. Add mozzarella in small handfuls, stirring between additions, then stir in Parmesan. Avoid a rolling boil after adding cheese.
- Stage 5
Toss in cooked pasta and chicken. Add reserved water a spoonful at a time only if the sauce needs loosening. Taste for salt and finish with optional parsley.
Mozzarella gives this sauce a stretchy texture rather than a completely fluid finish. Grate it finely and stir in gradually over low heat.
Why does mozzarella stretch?
Brands differ. Start with the blend alone on the chicken and taste the completed sauce before using the optional half teaspoon of salt.
How salty is Cajun seasoning?
Have the sauce ingredients measured first, then aim to drain when the sauce is nearly ready so the noodles do not sit in a clump.
When should pasta be drained?
No. The separate linguine bake uses a milk-and-flour sauce and cream cheese; its quantities do not substitute directly here.
Is this the baked version?
Refrigerate leftovers promptly in shallow containers within two hours, or within one hour above 90°F. Keep at 40°F or below and reheat leftovers to 165°F.
Storage and serving
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Why does mozzarella stretch?
Mozzarella gives this sauce a stretchy texture rather than a completely fluid finish. Grate it finely and stir in gradually over low heat.
- How salty is Cajun seasoning?
Brands differ. Start with the blend alone on the chicken and taste the completed sauce before using the optional half teaspoon of salt.
- When should pasta be drained?
Have the sauce ingredients measured first, then aim to drain when the sauce is nearly ready so the noodles do not sit in a clump.
- Is this the baked version?
No. The separate linguine bake uses a milk-and-flour sauce and cream cheese; its quantities do not substitute directly here.