Description
This Indulgent Creamy Cajun Chicken Linguine with Garlic Mozzarella is a rich and flavorful pasta dish combining tender Cajun-seasoned chicken, a velvety cheese sauce made from mozzarella and Parmesan, and a touch of smoky bacon. Perfectly cooked linguine pasta simmers in this luscious sauce infused with garlic and cream, garnished with fresh parsley for a burst of color and freshness. A delightful meal that balances spicy, creamy, and savory notes in just 40 minutes.
Ingredients
Scale
Protein
- 2 pieces Chicken Breasts (Substitution: Chicken thighs can be used for more moisture)
- 1/2 cup Bacon Bits (Substitution: Use turkey bacon for a healthier alternative)
Seasonings & Oils
- 2 tablespoons Cajun Seasoning (Adjust according to spice preference)
- 1 tablespoon Olive Oil (Substitution: Use just olive oil for a lighter option)
- 1 tablespoon Butter
- 3 cloves Garlic (Freshly minced; do not burn while sautéing for best flavor)
Dairy
- 1 cup Heavy Cream (Can substitute with half-and-half for a lighter sauce)
- 1 cup Mozzarella Cheese (Use freshly grated for better meltability)
- 1/2 cup Parmesan Cheese (Substitution: Pecorino Romano for a sharper taste)
Dry Goods & Broth
- 8 ounces Linguine Pasta (Can be replaced with fettuccine or penne)
- 2 cups Chicken Broth (Substitution: Vegetable broth for a vegetarian option)
Herbs
- 1/4 cup Parsley (Can use basil for different flavor notes)
Instructions
- Season the chicken: Rub Cajun seasoning over both sides of the chicken breasts evenly and let it infuse for about 10 minutes to enhance the flavor.
- Sear the chicken: Heat the olive oil and butter in a large pot over medium-high heat. Add the seasoned chicken breasts and sear for 4-5 minutes per side until they achieve a golden brown crust and the chicken is cooked through. Remove from the pot and set aside.
- Sauté garlic: In the same pot, add the freshly minced garlic and sauté for about 30 seconds, being careful not to let it burn to maintain the best flavor.
- Create the sauce base: Pour in the heavy cream and chicken broth. Stir well and bring the mixture to a gentle simmer, allowing it to blend for 2-3 minutes to develop richness.
- Melt the cheeses: Gradually whisk in the mozzarella and Parmesan cheese until fully melted and the sauce is smooth and creamy.
- Cook the pasta in the sauce: Add the linguine directly into the creamy sauce, stirring frequently, and let it simmer uncovered for 10-12 minutes. This allows the pasta to absorb the flavorful sauce perfectly.
- Combine chicken and bacon: Slice the seared chicken breasts and stir them into the linguine and sauce along with the bacon bits. Cook everything together for an additional 2-3 minutes to meld the flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the top for a fresh herbal note and serve the dish hot.
Notes
- You can substitute chicken thighs instead of breasts for juicier meat.
- For a lighter sauce, replace heavy cream with half-and-half.
- Use freshly grated mozzarella and Parmesan for optimal melt and flavor.
- Adjust Cajun seasoning quantity to control the spiciness of the dish.
- Vegetarian option: substitute chicken broth with vegetable broth and omit bacon bits.
- This dish is best served immediately to enjoy the creamy texture.
