Description
Indulge in this One-Pot Creamy Cajun Chicken Linguine Bliss, a rich and flavorful pasta dish that combines tender Cajun-spiced chicken, creamy cheeses, and perfectly cooked linguine in a seamless one-pot meal. Made with a luscious blend of heavy cream, mozzarella, and parmesan, this comforting dish is perfect for a weeknight dinner with a touch of gourmet flair.
Ingredients
Scale
Protein
- 2 pieces Chicken Breasts (or thighs for more flavor)
- 1/2 cup Bacon Bits (or turkey bacon)
Pasta
- 8 ounces Linguine Pasta (or fettuccine, gluten-free alternatives also work)
Seasonings and Oils
- 2 tablespoons Cajun Seasoning (adjust to taste)
- 1 tablespoon Olive Oil
- 1 tablespoon Butter (coconut oil for dairy-free)
- 4 cloves Garlic (minced)
Dairy and Broth
- 1 cup Heavy Cream (or half-and-half)
- 1 cup Mozzarella Cheese (freshly grated)
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 cups Chicken Broth (or vegetable broth)
Garnish
- 1/4 cup Parsley (fresh, chopped for garnish)
Instructions
- Prepare the Chicken: Begin by seasoning the chicken breasts or thighs with the Cajun seasoning evenly on all sides to infuse the meat with spicy flavor. This step ensures the chicken will be flavorful when cooked.
- Sauté the Chicken and Bacon Bits: Heat olive oil and butter in a large skillet or deep pan over medium heat. Add the seasoned chicken and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside. In the same pan, add the bacon bits and sauté until crisp to add a smoky richness to the dish.
- Sauté Garlic: Add the minced garlic to the pan with the bacon drippings and cook for about 1 minute until fragrant, being careful not to burn it. This step builds the aromatic base for your sauce.
- Add Broth and Pasta: Pour in the chicken broth and bring it to a gentle boil. Add the linguine pasta, submerging it fully in the broth, and cook uncovered according to package instructions, usually about 8-10 minutes, stirring occasionally to prevent sticking. The pasta will absorb flavors as it cooks.
- Create the Cream Sauce: Lower the heat to medium-low. Stir in the heavy cream, mozzarella, and parmesan cheeses. Continue stirring until the cheeses melt and the sauce becomes creamy and smooth, coating the pasta beautifully.
- Combine Chicken Back In: Slice the cooked chicken into strips or bite-sized pieces and return to the pan. Toss everything together, allowing the chicken to warm through and blend with the creamy sauce.
- Garnish and Serve: Remove from heat, sprinkle chopped fresh parsley over the top for a fresh herbal note, and serve immediately while hot and indulgent.
Notes
- For a dairy-free version, substitute butter with coconut oil and use a non-dairy cheese alternative or omit cheeses.
- Adjust the amount of Cajun seasoning to your preferred spice level for mild or extra heat.
- Using chicken thighs instead of breasts will add extra flavor and juiciness.
- Gluten-free pasta alternatives can be used to accommodate dietary restrictions.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop with a splash of broth or cream.
