09/07/2025
Cheesy Cajun Garlic Chicken Linguine in Creamy Alfredo Sauce
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
2 tbsp Cajun seasoning
1 tsp smoked paprika
½ tsp black pepper
1 lb linguine pasta
4 tbsp butter (for the sauce)
4 tbsp all-purpose flour
3 cups milk
2 cups heavy cream
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
½ tsp garlic powder
Salt, to taste
Directions:
1. Set a large pot of salted water on the stove and bring it to a boil. Cook the linguine until just tender, then drain and set aside.
2. Place the chicken in a bowl and drizzle with olive oil. Add Cajun seasoning, smoked paprika, black pepper, and the minced garlic. Mix well so the chicken is evenly coated.
3. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden on the outside and fully cooked inside, about 6–8 minutes. Transfer the chicken to a plate.
4. Lower the heat to medium and melt the remaining 4 tablespoons of butter in the same skillet. Sprinkle in the flour and whisk continuously for about a minute until smooth.
5. Gradually pour in the milk followed by the heavy cream, whisking constantly so the mixture stays smooth. Simmer for 3–4 minutes until the sauce thickens slightly.
6. Add the mozzarella, Parmesan, garlic powder, and a little salt. Stir until all the cheese melts and the sauce becomes creamy and rich.
7. Add the cooked linguine to the skillet, tossing gently to coat every strand. Return the chicken to the pan and stir until everything is well combined and heated through.
8. Serve immediately, topping with extra Parmesan or fresh chives if you’d like.
Cooking Time:30 minutes
Servings:6
Calories:750 per serving
