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Creamy Cajun Chicken Linguine

Get ready for a big, warm hug in a bowl! This Creamy Cajun Chicken Linguine is a rich, comforting, and flavorful dish that's surprisingly easy to whip up in under 30-40 minutes. Perfect for a cozy night in or sharing with loved ones, it features tender chicken coated in Cajun spice, combined with linguine pasta in a luscious sauce made with butter, garlic, milk, broth, cream cheese, mozzarella, and Parmesan.
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Equipment

  • Largest skillet or Dutch oven, for cooking chicken and sauce
  • big pot for cooking pasta
  • Whisk for making the sauce
  • Wooden spoon for scraping up bits and stirring

Ingredients
  

Ingredients

  • 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces.
  • 2 tablespoons olive oil For searing chicken.
  • 2 tablespoons Cajun seasoning Use your favorite blend.
  • 1 teaspoon smoked paprika
  • 1 pound linguine pasta Or your favorite long pasta shape.
  • 4 tablespoons butter Base of the sauce.
  • 4 cloves garlic minced
  • 0.25 cup all-purpose flour Helps thicken the sauce.
  • 3 cups whole milk For creaminess.
  • 1 cup chicken broth
  • 8 ounces cream cheese softened, for velvety sauce.
  • 2 cups shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese
  • Salt To taste.
  • freshly ground black pepper To taste.
  • Red pepper flakes Optional, for extra heat.

Instructions
 

  • Grab those chicken pieces and toss them in a bowl with the Cajun seasoning and smoked paprika. Make sure every piece is coated nicely.
  • Heat the olive oil in your largest skillet or a Dutch oven over medium-high heat. Add the seasoned chicken and cook it until it's beautifully browned on all sides and cooked all the way through, probably about 6-8 minutes depending on the size of your pieces. Once it's done, take the chicken out of the skillet and set it aside for a moment.
  • While your chicken is cooking, get your linguine going! Cook it in a big pot of boiling, salted water according to the package directions until it's al dente. Before you drain it, make sure you scoop out about a cup of that starchy pasta water. Then, drain the rest of the pasta.
  • Now, let's build that amazing sauce in the same skillet you used for the chicken. Don't wipe it clean – those little browned bits add flavor! Melt the butter over medium heat. Once it's melted and bubbly, add the minced garlic and cook it for just about 60 seconds until you can smell that wonderful aroma. Be careful not to burn it!
  • Sprinkle the flour into the skillet with the garlic and butter. Whisk it constantly for 1-2 minutes. You're making a roux, which will help thicken the sauce. It should form a thick paste.
  • Gradually, start whisking in the milk and chicken broth, a little at a time, making sure to whisk constantly to keep it smooth and lump-free. Keep stirring as you bring the sauce to a gentle simmer.
  • Once it's simmering, reduce the heat to low. Add your softened cream cheese and stir, stir, stir until it's completely melted and the sauce is silky smooth.
  • Now for the cheesy goodness! Stir in 1 cup of the shredded mozzarella cheese and all of the grated Parmesan cheese. Keep stirring until both cheeses are fully melted and the sauce is wonderfully creamy and coats the back of a spoon.
  • Bring the cooked chicken back to the skillet with the sauce, and add the drained linguine too. Toss everything together gently until every strand of pasta and every piece of chicken is coated in that glorious creamy sauce. If the sauce seems a little too thick for your liking, add a splash of that reserved pasta water, a little at a time, until it reaches your desired consistency.
  • Finally, stir in the remaining 1 cup of shredded mozzarella cheese. Cook for just another minute or two, stirring gently, until that last bit of mozzarella is melted and stringy.
  • Give it a taste and season with salt and black pepper as needed. Serve it up right away, maybe with a sprinkle of fresh parsley (optional) or those optional red pepper flakes if you like things spicy! Enjoy every single bite!

Notes

Tips for Success: Don't overcrowd the pan when cooking chicken; scrape up browned bits in the skillet for flavor; soften cream cheese before adding; whisk liquids gradually into the roux; reserve pasta water to adjust sauce consistency. Storage: Let cool completely, store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of milk or broth, or microwave individual portions.