Name: Indulgent Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pieces Chicken Breasts (skinless and boneless); 1 tablespoon Cajun Seasoning (Adjust based on spice tolerance); 1/2 teaspoon Salt (Be cautious, Cajun seasoning often contains salt); 1/2 teaspoon Black Pepper (Freshly ground for better flavor); 1 tablespoon Olive Oil (Can swap with vegetable oil); 4 tablespoons Butter (Unsalted preferred); 3 cloves Garlic (Fresh minced for best flavor); 1 cup Heavy Cream (Or half-and-half for a lighter option); 1 cup Low-Moisture Mozzarella Cheese (Smooth melting goodness); 1/2 cup Grated Parmesan Cheese (Optional for additional flavor); 8 ounces Linguine Pasta (Gluten-free alternatives work as well); 1 cup Reserved Pasta Water (For adjusting sauce consistency)

Ingredients

2 pieces Chicken Breasts (skinless and boneless)

1 tablespoon Cajun Seasoning (adjust based on spice tolerance)

1/2 teaspoon Salt (be cautious, Cajun seasoning often contains salt)

1/2 teaspoon Black Pepper (freshly ground for better flavor)

1 tablespoon Olive Oil (can swap with vegetable oil)

4 tablespoons Butter (unsalted preferred)

3 cloves Garlic (fresh minced for best flavor)

1 cup Heavy Cream (or half-and-half for a lighter option)

1 cup Low-Moisture Mozzarella Cheese (smooth melting goodness)

1/2 cup Grated Parmesan Cheese (optional for additional flavor)

8 ounces Linguine Pasta (gluten-free alternatives work as well)

1 cup Reserved Pasta Water (for adjusting sauce consistency)

Instructions

Step 1: Pat the chicken breasts dry and season generously with Cajun seasoning, salt, and black pepper.

Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden and cooked through. Remove and let rest.

Step 3: Bring a pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.

Step 4: In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant without browning.

Step 5: Pour in heavy cream, stir, and let the mixture simmer for 2-3 minutes until slightly thickened.

Step 6: Gradually stir in the shredded mozzarella until completely melted and the sauce is smooth and silky.

Step 7: Toss the drained linguine with the sauce, adding reserved pasta water as needed to reach your desired sauce consistency.

Step 8: Slice the rested chicken and serve it on top of or mixed into the pasta.

Step 9: Garnish with chopped parsley and grated Parmesan cheese if desired, then serve hot.

Tips & Variations

Adjust the amount of Cajun seasoning to control the spice level to your preference.

For a lighter dish, substitute heavy cream with half-and-half or whole milk, but expect a less rich sauce.

Adding a handful of fresh spinach or sun-dried tomatoes can give a nice flavor and color boost.

Use gluten-free linguine or zucchini noodles for a gluten-free or lower-carb alternative.

To keep chicken juicy, let it rest for 5 minutes before slicing to allow the juices to redistribute.

FAQs

Can I use other types of cheese instead of mozzarella?

Yes, you can substitute with provolone, fontina, or even a mild cheddar for a different flavor profile. Just choose cheeses that melt smoothly.

How can I tell when the chicken is fully cooked?

The chicken is cooked through when its internal temperature reaches 165°F (75°C) and the juices run clear. Cooking for 4-5 minutes per side over medium-high heat usually achieves this, but using a meat thermometer is the most reliable method.