Cajun Garlic Chicken Linguine with Three-Cheese Parmesan Cream
Ingredients:
2 large boneless, skinless chicken breasts, sliced into strips
12 oz linguine pasta
1 tbsp olive oil
4 tbsp unsalted butter, divided
4 cloves garlic, minced
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt and black pepper, to taste
½ cup grated Parmesan (for coating chicken)
1½ cups heavy cream
¾ cup low-sodium chicken broth
1 cup shredded mozzarella
1 cup shredded cheddar
¾ cup grated Parmesan (for sauce)
2 oz cream cheese, softened
½ tsp Italian seasoning
½ tsp dried basil
¼ tsp crushed red pepper flakes (optional)
Chopped parsley or herbs, for garnish
Directions:
1. Cook the pasta in salted boiling water until al dente, then drain and set aside.
2. Pat chicken dry and season with Cajun seasoning, paprika, salt, and pepper. Press Parmesan onto the strips for a light crust.
3. Heat olive oil and 2 tbsp butter in a skillet over med-high. Add chicken and cook 4–6 min, turning once, until golden and cooked through.
4. Add 1 tbsp butter and half the garlic to the pan in the last minute of cooking. Stir chicken through the garlic butter, then remove and keep warm.
5. Melt the last tbsp butter in the same skillet. Add remaining garlic and sauté about 30 sec.
6. Pour in cream and broth. Bring to a gentle simmer, whisking now and then.
7. Add cream cheese and stir until smooth. Slowly mix in mozzarella, cheddar, and Parmesan until the sauce is thick and creamy.
8. Season with Italian seasoning, basil, and red pepper flakes if using. Let the sauce cook 2–3 more min to deepen flavor.
9. Toss linguine into the sauce and coat well. Add a splash of pasta water if needed to loosen.
10. Serve the creamy pasta topped with garlic-Parmesan chicken. Garnish with fresh parsley or herbs.
Cooking Time: 30–35 minutes
Servings: 4
Calories: 830 per serving