Description

A rich, spicy, and comforting pasta dish featuring Cajun-spiced chicken in a creamy garlic mozzarella sauce, perfect for weeknight dinners or special occasions.

Ingredients

1 lb (450 g) linguine pasta

1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp Cajun seasoning

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1 tbsp olive oil

4 tbsp unsalted butter

5 cloves garlic, minced

1/4 cup all-purpose flour

3 cups whole milk

1 cup chicken broth

8 oz (225 g) cream cheese, softened

2 cups shredded mozzarella cheese (divided)

1/2 cup grated Parmesan cheese

Salt and black pepper, to taste

Optional: red pepper flakes for extra heat

Fresh parsley or basil, chopped (for garnish)

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Instructions

Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain and set aside.
In a bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, onion powder, garlic powder, salt, and pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes until golden and fully cooked. Remove the chicken and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about a minute. Sprinkle in the flour and stir constantly for another minute to form a roux.
Slowly whisk in the milk and chicken broth until smooth. Bring to a gentle simmer, stirring often until thickened.
Lower the heat and stir in the cream cheese until melted. Mix in 1 1/2 cups of mozzarella and all of the Parmesan cheese. Stir until the sauce is rich and creamy. Season with salt, pepper, and optional red pepper flakes.
Add the cooked linguine and chicken to the sauce. Toss to coat everything evenly.
Optional: Transfer to a baking dish, sprinkle remaining mozzarella on top, and broil for 2–3 minutes until bubbly and slightly browned.
Garnish with chopped parsley or basil and serve hot.

Notes

Swap linguine with fettuccine or penne for variation.

Use light cream cheese and reduced-fat mozzarella for a lighter version.

Increase Cajun seasoning or add jalapeños for extra heat.

Add bell peppers or spinach for more nutrients and color.

Substitute chicken with shrimp for a seafood twist.

Store leftovers in the fridge for up to 3 days. Reheat with a splash of milk or broth.

Use gluten-free pasta and flour to make it gluten-free.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 730
Sugar: 5g
Sodium: 620mg
Fat: 39g
Saturated Fat: 20g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 55g
Fiber: 2g
Protein: 42g
Cholesterol: 145mg