Description

This One-Pot Creamy Cajun Chicken Linguine combines tender, seasoned chicken breasts with a rich and flavorful creamy sauce, perfectly melding Cajun spices, garlic, and two cheeses for an indulgent pasta experience. Made in a single pot, this dish is both convenient and satisfying, delivering a comforting meal with a spicy kick, ideal for a quick weeknight dinner or a cozy weekend treat.

Ingredients

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Chicken and Seasoning

2 pieces Chicken Breasts (juicy and tender when seasoned and seared)
2 tablespoons Cajun Seasoning (adjust to your spice tolerance)

Cooking Fats and Aromatics

1 tablespoon Olive Oil (for flavor base)
1 tablespoon Butter (for flavor base)
2 cloves Garlic (freshly minced)

Sauce Ingredients

1 cup Heavy Cream (for creamy texture)
1 cup Chicken Broth (for added flavor)
1 cup Mozzarella Cheese (shredded, melts beautifully)
½ cup Parmesan Cheese (freshly grated for better melting)

Pasta and Extras

8 ounces Linguine Pasta (cooks directly in the sauce)
¼ cup Bacon Bits (optional for a lighter option)
2 tablespoons Parsley (freshly chopped for garnish)

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Instructions

Season the Chicken: Rub Cajun seasoning evenly over both sides of the chicken breasts and let them sit for 10 minutes to absorb the flavors.
Sear the Chicken: Heat the olive oil and butter in a large pot over medium heat. Add the seasoned chicken breasts and sear for 4-5 minutes on each side until they turn golden brown. Remove the chicken from the pot and slice it into bite-sized pieces.
Sauté Garlic: In the same pot, add the freshly minced garlic and sauté for about 30 seconds until fragrant but not browned, ensuring the garlic infuses the base of the sauce.
Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring well to combine all ingredients and bring the mixture to a simmer.
Incorporate Cheeses: Once the sauce is simmering, gradually whisk in the shredded mozzarella and freshly grated parmesan until the cheese melts completely, creating a smooth and creamy sauce.
Cook the Linguine: Add the uncooked linguine pasta directly into the simmering sauce. Keep the pot uncovered and allow the pasta to cook for 10 to 12 minutes, stirring occasionally, until the linguine reaches al dente consistency and absorbs the flavors of the sauce.
Combine Chicken and Bacon: Stir in the bacon bits (if using) and the sliced chicken. Warm everything together in the pot for another 2-3 minutes to ensure all ingredients are heated through.
Garnish and Serve: Sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve the creamy Cajun chicken linguine hot for the best taste experience.

Notes

Adjust the amount of Cajun seasoning based on your preferred spice level.
Bacon bits are optional; omit for a lighter, cleaner flavor or replace with cooked fresh bacon for added texture.
Using freshly grated parmesan cheese enhances melting and flavor compared to pre-grated varieties.
If the sauce becomes too thick, add a splash of chicken broth or cream to loosen it during cooking.
Be careful not to overcook the linguine; check for al dente texture to avoid mushy pasta.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of cream or broth.