Description: This Creamy Cajun Chicken Linguine is a flavorful and satisfying dish that combines the rich, creamy texture of a garlic mozzarella sauce with the spicy kick of Cajun-seasoned chicken. It’s an easy-to-make, restaurant-quality meal that’s perfect for a weeknight dinner or a special occasion. The dish features perfectly cooked linguine coated in a luscious sauce, tender chicken pieces bursting with Cajun flavor, and a generous topping of melted mozzarella that adds a delightful cheesy finish.
Why you will love this recipe: This recipe is a winner for several reasons. Firstly, it’s incredibly flavorful, offering a delightful balance of creamy, spicy, and savory notes. The Cajun seasoning adds a wonderful depth and warmth to the chicken, while the garlic mozzarella sauce provides a rich and comforting base. Secondly, it’s relatively quick and easy to make, requiring minimal prep time and simple cooking techniques. Thirdly, it’s a versatile dish that can be easily customized to suit your preferences. You can adjust the amount of Cajun seasoning to control the spice level, add other vegetables to the sauce for extra nutrients, or substitute the chicken with shrimp or sausage for a different protein option. Finally, it’s a crowd-pleaser that’s sure to impress your family and friends. This Creamy Cajun Chicken Linguine is the perfect comfort food that satisfies both your taste buds and your craving for something special.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound linguine pasta
- 4 tablespoons butter
- 5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 8 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional)
Preparation:
Step 1: Prepare the chicken. In a medium-sized bowl, combine the bite-sized chicken pieces, olive oil, Cajun seasoning, smoked paprika, salt, pepper, garlic powder, and onion powder. Toss the mixture well until the chicken is evenly coated with the spices and oil. This ensures that each piece of chicken is packed with flavor when cooked. Set aside to marinate for at least 15 minutes, or longer if time allows. Marinating the chicken will enhance the flavor and tenderize the meat.
Step 2: Cook the linguine. Bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to the package directions until al dente, which means “to the tooth” in Italian. This indicates that the pasta should be firm and slightly chewy, not mushy. Once cooked, drain the pasta thoroughly and set it aside. Reserve about 1/2 cup of the pasta water, as it can be added to the sauce later if needed to adjust the consistency.
Step 3: Cook the chicken. While the pasta is cooking, heat a large skillet or sauté pan over medium-high heat. Add the seasoned chicken pieces to the hot skillet, ensuring they are spread out in a single layer. Cook the chicken for about 6-8 minutes, flipping occasionally, until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside in a separate bowl.
Step 4: Prepare the garlic roux. In the same skillet, melt the butter over medium heat. Once the butter is melted and shimmering, add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic, as this can make it bitter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. A roux is a mixture of fat and flour that is used as a thickening agent for sauces and soups.
Step 5: Make the garlic mozzarella sauce. Gradually whisk in the milk and chicken broth into the roux until the mixture is smooth and free of lumps. Bring the sauce to a simmer, stirring occasionally to prevent sticking. Reduce the heat to low and stir in the softened cream cheese until it is completely melted and the sauce is smooth and creamy. This adds richness and tanginess to the sauce. Add 1 1/2 cups of the shredded mozzarella cheese and the grated Parmesan cheese. Stir until the cheeses are melted and the sauce is creamy and smooth. Season the sauce with salt and freshly ground black pepper to taste. If desired, add a pinch of red pepper flakes for extra heat.
Step 6: Combine the pasta, chicken, and sauce. Add the cooked linguine and cooked chicken to the garlic mozzarella sauce. Toss gently to coat the pasta and chicken evenly with the sauce. Ensure that every strand of linguine is coated in the creamy, flavorful sauce.
Step 7: Finish and serve. Transfer the Creamy Cajun Chicken Linguine to a large serving dish or individual plates. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Broil in the oven for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned. Alternatively, you can place the dish under a broiler in a toaster oven or use a kitchen torch to melt the cheese. Garnish with fresh parsley or basil, if desired. Serve immediately and enjoy!
COOKING Rating:
- Ease of Preparation: Intermediate
- Flavor Intensity: Medium-High
- Overall Appeal: High
Serving Suggestions:
- Serve as a main course with a side salad or steamed vegetables.
- Pair with garlic bread or crusty rolls for soaking up the delicious sauce.
- Garnish with fresh parsley, basil, or a sprinkle of red pepper flakes.
Tips:
- For a spicier dish, add more Cajun seasoning or red pepper flakes.
- To make the sauce even richer, use heavy cream instead of milk.
- If the sauce is too thick, add a little pasta water to thin it out.
- You can substitute the chicken with shrimp, sausage, or vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information: (Estimated, per serving)
- Calories: 650-750
- Protein: 40-50 grams
- Sodium: 800-1000 mg (depending on Cajun seasoning)
Conclusion:
This Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce is a delightful and flavorful dish that’s perfect for any occasion. With its creamy texture, spicy kick, and cheesy goodness, it’s sure to become a family favorite. Whether you’re looking for a quick and easy weeknight dinner or a crowd-pleasing meal for a special gathering, this recipe is a winner. So, gather your ingredients, follow the simple steps, and get ready to enjoy a truly unforgettable culinary experience!
5 Questions and Answers about this recipe:
Q1: Can I use a different type of pasta?
A: Absolutely! While linguine is the traditional choice for this dish, you can easily substitute it with other types of pasta, such as fettuccine, spaghetti, penne, or rotini. Just make sure to cook the pasta according to the package directions until al dente.
Q2: Can I make this dish vegetarian?
A: Yes, you can easily adapt this recipe to be vegetarian. Simply omit the chicken and add your favorite vegetables, such as bell peppers, onions, mushrooms, zucchini, or spinach. You can also add some tofu or tempeh for extra protein.
Q3: Can I prepare this dish ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time. Cook the chicken and store it in an airtight container in the refrigerator for up to 2 days. Prepare the sauce and store it in a separate container in the refrigerator for up to 2 days. When you’re ready to serve, cook the pasta, reheat the chicken and sauce, and combine everything together.
Q4: How can I adjust the spice level?
A: If you prefer a milder dish, use less Cajun seasoning or omit the red pepper flakes. If you like it spicier, add more Cajun seasoning, red pepper flakes, or a dash of hot sauce.
Q5: Can I freeze this dish?
A: While it’s possible to freeze this dish, the texture of the sauce may change slightly after thawing. If you do freeze it, allow it to thaw completely in the refrigerator before reheating. It’s best to add the mozzarella topping after reheating, as it may become rubbery if frozen and thawed.
