When my son’s school fair’s chaos finally died down and my hands were stained with face paint, I longedf or a warm, no-fuss dish that just felt good. I opened the fridge and saw chicken breasts and some heavy cream left over from taco night earlier. Inspiration hit: why not combine them with pasta and a bit of Cajun flair?
I sprayed the skillet with olive oil, tossed in seasoned chicken pieces, and let the spices sizzle over medium-high heat. The aroma filled the kitchen, and when I skimmed back inside from rinsing corn cob wrappers, my husband had already grabbed a spoon.
While the linguine boiled, I created a smooth, cheesy sauce—starting with garlic and butter, whisking in flour for a roux, then gradually stirring in milk, broth, and creamy cheeses. When I added shredded mozzarella and cream cheese, the sauce curled around the spoon like velvet. Tip the chicken and pasta into it, and you’ve got a bowl that’s creamy, spicy, and downright wholesome.
My daughter sighed contentedly with each forkful, and even my picky eater husband went for seconds. That night, this dish became our new weeknight favorite simple, homey, and full of flavor.
Short Description
A creamy linguine tossed with spicy Cajun-seasoned chicken in a rich garlic-cheese sauce—comforting, flavorful, and easy enough for cozy weeknights.
Key Ingredients
. For the Chicken
1 lb boneless chicken breasts, cut bite-sized
2 Tbsp olive oil
2 Tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp salt
¼ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
. For the Pasta & Sauce
1 lb linguine
4 Tbsp unsalted butter
5 cloves garlic, minced
¼ cup all-purpose flour
3 cups whole milk
1 cup chicken broth
8 oz cream cheese, softened
2 cups shredded mozzarella (divided)
½ cup grated Parmesan
. Salt, black pepper, red pepper flakes (optional)
. Tools Needed
. Large pot
. Large skillet
. Whisk & wooden spoon
. Knife & cutting board
. Cheese grater
Cooking Instructions
see next page
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