Chicken Linguine in Creamy Cajun Mozzarella Garlic Alfredo Sauce
Ingredients:
1 pound linguine pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup milk
4 ounces cream cheese, softened
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Salt to taste
Optional: Chopped fresh cilantro for garnish
Directions:
1. Cook the linguine according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Season with Cajun seasoning, paprika, salt, and pepper. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it.
4. Reduce the heat to medium-low. Add the heavy cream, milk, and cream cheese to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
5. Add the mozzarella and Parmesan cheese to the sauce. Stir until the cheeses are melted and the sauce is thick and creamy.
6. Add the cooked linguine to the skillet with the cheese sauce. Toss to coat the pasta evenly in the sauce.
7. Add the cooked chicken back to the skillet with the pasta. Stir to combine and heat through.
8. Season with salt to taste.
9. Serve immediately, garnished with fresh cilantro, if desired.
Cooking Time: 25 minutes | Servings: 4-6 | Calories: 650-750 per serving