Use freshly grated cheeses for best melt and texture
Reserve ¼ cup pasta water to thin sauce if needed
Let the sauce simmer gently—don’t rush the cheese melt
Add sautéed mushrooms or bell peppers for extra veggies
Garnish with herbs or lemon zest for brightness
Recipe Variations
1. Shrimp Swap:
Use 1 lb peeled shrimp—season and cook similarly, adding them at Step 6. Finish with lemon zest.Soup recipes
2. Veggie Boost:
Stir in sautéed bell peppers, spinach, or broccoli in the final toss step.
3. Smoky Bacon Twist:
Add ½ cup crisp bacon bits into sauce at Step 5 for crunchy, smoky bites.
4. Light Edition:
Use half-and-half, low-fat cream cheese, and whole wheat linguine for a lighter option.
5. Tomato Cajun:
Stir ½ cup diced tomatoes or roasted red peppers into sauce before adding pasta.
Final Thoughts
Sitting around the table tonight, the warm glow of that bubbly cheese topping brought back memories of laughter after the school fair. This dish brings the same kind of cozy comfort—rich sauce, tender chicken, and that little spicy zing that keeps things interesting.
It’s personal and simple, but still special enough for nights when you want to throw together something that feels like a hug. My kids keep asking for it, and I’m right there stirring the pot, happy to serve another family favorite.
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)
Instructions
Instructions
1. Boil linguine in salted water until al dente (10–12 min). Drain and set aside.
2. Toss chicken with olive oil and all seasonings. Sear in a hot skillet for 6–8 min until golden and cooked through. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Sauté garlic for 1 min, then stir in flour for 1 min.
4. Whisk in milk and broth. Simmer 3–4 min. Add cream cheese and stir until smooth.
5. Stir in 1½ cups mozzarella and Parmesan. Season with salt, pepper, and red pepper flakes.
6. Add chicken and linguine to the sauce. Toss well to coat.
7. Transfer to oven-safe dish, top with remaining ½ cup mozzarella, and broil 2–3 min until bubbly. Serve hot.
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