Creamy Cajun Chicken Linguine with Garlic Alfredo Sauce
Ingredients:
1 pound linguine pasta
2 boneless, skinless chicken breasts (about 1.5 pounds)
2 tablespoons olive oil
4 tablespoons butter, divided
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt, or more to taste
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Directions:
Cook the linguine according to package directions in salted water until al dente. Drain, reserving about 1 cup of pasta water.
While the pasta is cooking, prepare the chicken. Slice the chicken breasts into bite-sized pieces. In a large bowl, toss the chicken with olive oil, Cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce the heat to low.
Add the softened cream cheese, Parmesan cheese, mozzarella cheese, and cheddar cheese to the skillet. Stir until the cheeses are melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Add the cooked linguine to the skillet with the cheese sauce. Toss to coat the pasta evenly. Add the cooked chicken to the pasta and sauce. Stir to combine.
Serve immediately, garnished with extra Parmesan cheese, if desired.
Cooking Time: 25 minutes | Servings: 6 | Calories: 650