Cajun Chicken Linguine Bake with Cream Cheese Sauce (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 2 tablespoons Cajun seasoning
04 - 1 teaspoon smoked paprika
05 - Up to 1 teaspoon salt, only if needed after tasting the sauce
06 - 1/4 teaspoon pepper
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 pound linguine pasta
10 - 4 tablespoons butter
11 - 5 cloves garlic, minced
12 - 1/4 cup all-purpose flour
13 - 3 cups whole milk
14 - 1 cup chicken broth
15 - 8 ounces cream cheese, softened
16 - 2 cups shredded mozzarella cheese, divided
17 - 1/2 cup grated Parmesan cheese
18 - Salt and freshly ground black pepper, to taste
19 - Red pepper flakes (optional)
# How to Make It:
01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
# Extra Suggestions:
01 - Measure two cups total: one and a half cups melt into the sauce and half a cup goes over the pasta.
02 - Whisk the first milk into the flour paste in small additions. Once smooth, add the remaining liquid more quickly while stirring.
03 - Combine sauce, chicken and linguine in the drained pasta pot before transferring to the baking dish.
04 - 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.