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A milk-and-flour sauce coats a pound of linguine and Cajun chicken, with reserved mozzarella melted over the top. A broiler-safe dish is essential for the finishing step.
Measure two cups total: one and a half cups melt into the sauce and half a cup goes over the pasta.
Ingredients and measurements
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- Up to 1 teaspoon salt, only if needed after tasting the sauce
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound linguine pasta; 4 tablespoons butter
- 5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 8 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste; Red pepper flakes (optional)
Preparation and baking
- Stage 1
Toss the chicken pieces with olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder and pepper. Reserve the listed salt until you know how salty the seasoning is.
- Stage 2
Cook linguine according to its package until al dente and drain. Meanwhile cook chicken in a large skillet, turning until the thick centers reach 165°F; move to a clean plate.
- Stage 3
Lower heat, melt butter and briefly stir in garlic. Whisk in flour and cook for about a minute without darkening it. Gradually whisk in milk, then broth, scraping the corners so no flour remains dry.
- Stage 4
Simmer gently while stirring until the sauce coats a spoon. Lower heat and melt in softened cream cheese, one and a half cups mozzarella and the Parmesan. Taste before adding salt or optional pepper flakes.
- Stage 5
Fold cooked pasta and chicken into the sauce. Transfer to a broiler-safe baking dish and scatter the reserved half cup mozzarella over the top.
- Stage 6
Broil only until the topping melts, watching continuously and following the dish manufacturer’s broiler instructions. Do not put an ordinary serving dish under the broiler. Serve when the center is hot throughout.
Whisk the first milk into the flour paste in small additions. Once smooth, add the remaining liquid more quickly while stirring.
What does divided mozzarella mean?
Combine sauce, chicken and linguine in the drained pasta pot before transferring to the baking dish.
How do I prevent lumps?
Yes. Fold the reserved mozzarella into the hot pasta or let it melt on top under a lid; the finished surface will not be browned.
What if the pan is too small?
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.
Can I skip broiling?
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
- What does divided mozzarella mean?
Measure two cups total: one and a half cups melt into the sauce and half a cup goes over the pasta.
- How do I prevent lumps?
Whisk the first milk into the flour paste in small additions. Once smooth, add the remaining liquid more quickly while stirring.
- What if the pan is too small?
Combine sauce, chicken and linguine in the drained pasta pot before transferring to the baking dish.
- Can I skip broiling?
Yes. Fold the reserved mozzarella into the hot pasta or let it melt on top under a lid; the finished surface will not be browned.