Creamy Cajun Chicken Linguine with Mozzarella (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 12 ounces linguine pasta
02 - 2 boneless skinless chicken breasts, sliced into strips
03 - 1 tablespoon Cajun seasoning
04 - Up to 1/2 teaspoon salt, only as needed
05 - 1/2 teaspoon ground black pepper
06 - 2 tablespoons olive oil
07 - 2 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1/2 cup low sodium chicken broth
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese
13 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - 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.
02 - 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.
03 - 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.
04 - Reduce heat to low. Add mozzarella in small handfuls, stirring between additions, then stir in Parmesan. Avoid a rolling boil after adding cheese.
05 - 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.
# Extra Suggestions:
01 - Mozzarella gives this sauce a stretchy texture rather than a completely fluid finish. Grate it finely and stir in gradually over low heat.
02 - Brands differ. Start with the blend alone on the chicken and taste the completed sauce before using the optional half teaspoon of salt.
03 - 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.
04 - No. The separate linguine bake uses a milk-and-flour sauce and cream cheese; its quantities do not substitute directly here.