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Creamy Mozzarella Chicken Linguine with Cajun Garlic Butter

Creamy Mozzarella Chicken Linguine with Cajun Garlic Butter

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Indulge in the delightful Creamy Mozzarella Chicken Linguine with Cajun Garlic Butter, a dish that masterfully marries rich flavors and creamy textures. This comforting pasta meal is perfect for family dinners or when entertaining guests. Featuring succulent chicken seasoned with bold Cajun spices, and enveloped in a smooth cheese sauce, this recipe guarantees satisfaction with every bite. Plus, it’s ready in just 35 minutes, making it an excellent choice for busy weeknights. Elevate your dining experience with this impressive yet easy-to-make dish that pasta lovers will adore.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 12 oz linguine pasta
  • 1 cup heavy cream
  • 1 cup Velveeta cheese, cubed
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes, optional
  • 1 tablespoon chopped parsley, optional, for garnish
  • ½ cup reserved pasta water, if needed

Instructions

  1. Season chicken strips with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat; sear chicken until golden brown, about 4–5 minutes per side. Sprinkle Parmesan over chicken during the last minute to melt.
  3. Boil linguine in salted water until al dente; reserve ½ cup of pasta water before draining.
  4. In the same skillet, melt remaining butter over medium heat; sauté minced garlic and red pepper flakes until fragrant.
  5. Stir in heavy cream and Velveeta until melted and smooth. Add mozzarella and Parmesan; mix until thickened.
  6. Combine cooked linguine with the sauce; toss to coat evenly and simmer for about 12 minutes.
  7. Serve by plating linguine and arranging seared chicken on top.

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