Creamy Cajun Chicken Linguine
Seared Cajun chicken tossed with linguine in a garlic mozzarella cream sauce.
Equipment
- Large skillet
- Large pot
- Instant read thermometer
- Colander
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts cut into bite size pieces
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 16 oz linguine dry
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese for serving
- 2 green onions sliced, for garnish
Instructions
Cooking
- Boil. Cook the linguine in salted water until al dente, then drain.
- Season. Toss the chicken pieces with the Cajun seasoning, smoked paprika, salt, pepper, and garlic powder.
- Sear. Heat the oil in a large skillet over medium heat and cook the chicken 5 to 7 minutes until browned and 165 degrees F in the center.
- Sauce. Lower the heat, pour in the cream, and stir in the mozzarella until melted and smooth.
- Toss. Add the pasta, toss to coat, and top with Parmesan and green onions.
Notes
Substitutions: Use half and half for a lighter sauce, or chicken thighs in place of breasts.
Tips: Do not rinse raw chicken and cook it to 165 degrees F. Wash hands and tools after handling it.
Storage: Refrigerate for up to three days and reheat gently with a splash of cream. Do not freeze.
Nutrition does not include the optional green onion garnish.