Description
This Creamy Mozzarella Chicken Linguine is a deliciously flavorful dish that brings comfort and excitement to your dinner table.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 ½ teaspoons Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 10 ounces linguine pasta
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1 cup heavy cream
- ¾ cup chicken broth
- 1 ½ cups shredded mozzarella cheese
- ½ cup Parmesan cheese, grated
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly cracked black pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Begin by patting the chicken breasts dry with paper towels to ensure a perfect sear. Then, season the chicken on both sides with Cajun seasoning, paprika, garlic powder, and a sprinkle of salt and pepper. This step is crucial, as it will impart flavor directly into the chicken while it cooks.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the seasoned chicken breasts to the skillet. Sear the chicken for about 5–6 minutes on each side until it’s golden brown and fully cooked through. Use a meat thermometer to ensure the internal temperature has reached 165°F (75°C). Once done, remove the chicken from the pan and let it rest for a few minutes before slicing.
- Bring a large pot of salted water to a boil and add the linguine pasta. Cook the pasta according to the package instructions until it is al dente. Once cooked, reserve about ½ cup of the pasta water and drain the rest. This reserved water can be added later to loosen the sauce, making it easier to coat the pasta perfectly.
- In the same skillet where you seared the chicken, melt the unsalted butter over medium heat. Once melted, add the minced garlic and sauté it for about 1 minute until fragrant. To the garlic, stir in Cajun seasoning and the optional red pepper flakes for an extra kick. Slowly pour in the chicken broth and heavy cream, stirring continuously. Allow this mixture to simmer for about 3–4 minutes as it thickens, forming a rich sauce.
- Now it’s time to introduce the star ingredients: shredded mozzarella and grated Parmesan cheese. Stir both cheeses into the simmering sauce until completely melted and smooth. Season the sauce with salt and freshly cracked pepper to taste. The result should be a velvety, creamy sauce that clings beautifully to the pasta.
- Add the drained linguine to the skillet, tossing it gently to coat in the creamy sauce thoroughly. If the sauce is too thick, add a splash of the reserved pasta water as needed to achieve the desired consistency. Finally, slice the rested chicken into strips, place it on top of the pasta, and finish with a garnish of freshly chopped parsley for a pop of color and flavor.
Notes
For best results, always ensure the chicken reaches the proper internal temperature using a meat thermometer. If you want a richer sauce, feel free to increase the amount of cheese, but keep in mind it may thicken up the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 800 mg
- Protein: 40 g