Step 2: Boil the Linguine
While the chicken is cooking, bring a pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside.
Step 3: Make the Garlic Cream Sauce
In the same skillet (don’t wipe it — those brown bits add flavor!), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for another 1 minute, stirring constantly to form a golden roux. This thickens the sauce and gives it a rich base.
Gradually whisk in the milk and chicken broth, making sure there are no lumps. Bring to a gentle simmer, stirring frequently, until slightly thickened (about 3–5 minutes).
Step 4: Add the Cheese
Lower the heat and stir in the cream cheese until fully melted and smooth.
Then add:
1½ cups shredded mozzarella
½ cup Parmesan cheese
Stir until completely melted and combined. Taste and season with salt, pepper, and red pepper flakes (if using) for an extra kick.
Step 5: Combine Pasta & Chicken
Add the cooked linguine and Cajun chicken back into the skillet with the sauce. Toss everything together until the pasta is coated in that creamy, cheesy goodness.
Pro tip: If the sauce gets too thick, stir in a splash of milk or reserved pasta water to loosen it up.
Step 6: Broil with Cheese
Transfer the pasta to a broiler-safe serving dish or leave it in the skillet (if oven-safe). Sprinkle the remaining ½ cup of mozzarella evenly on top.
Place under the broiler for 2–3 minutes, watching carefully, until the cheese is melted and bubbling with golden-brown edges.
Time to Serve
Serve hot, garnished with a sprinkle of parsley or extra red pepper flakes. Pair it with:
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