Description

This One-Pot Creamy Cajun Chicken Linguine is a deliciously rich and flavorful dinner featuring tender chicken breasts seasoned with bold Cajun spices, cooked in a creamy sauce with garlic, mozzarella, and Parmesan cheeses. Combined with linguine pasta and smoky bacon bits, this comforting and easy-to-make meal comes together quickly and is perfect for a satisfying weeknight dinner.

Ingredients

Scale

Protein & Seasoning

2 pieces Chicken Breasts
2 tablespoons Cajun Seasoning
1/2 cup Bacon Bits

Oils & Fats

2 tablespoons Olive Oil
1 tablespoon Butter

Dairy

1 cup Heavy Cream
1 cup Mozzarella Cheese, freshly grated
1/2 cup Parmesan Cheese

Vegetables & Aromatics

3 cloves Garlic, minced
Parsley, fresh, for garnish

Other

8 ounces Linguine Pasta (can be broken in half)
2 cups Chicken Broth

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Instructions

Season the Chicken: Pat the chicken breasts dry and coat both sides evenly with the Cajun seasoning to infuse the chicken with bold Southern heat.
Sear the Chicken: Heat olive oil in a large deep skillet or pot over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, approximately 3-4 minutes per side. Remove the chicken and set aside.
Sauté Garlic and Add Butter: In the same pan, reduce heat to medium, add butter and minced garlic. Sauté until fragrant, about 1 minute, stirring constantly to avoid burning.
Add Liquids and Pasta: Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Add the linguine pasta, pushing it down gently to submerge in the liquid fully.
Cook Pasta and Return Chicken: Nestle the seared chicken breasts back into the pot on top of the pasta. Cover and simmer on medium-low heat for about 12-15 minutes, or until the pasta is cooked al dente and the chicken reaches an internal temperature of 165°F (74°C).
Add Cheeses and Bacon Bits: Remove the chicken breasts temporarily; stir in the mozzarella and Parmesan cheeses until melted and sauce is creamy. Return the chicken breasts to the pot. Sprinkle bacon bits over the top.
Garnish and Serve: Turn off the heat and sprinkle freshly chopped parsley as garnish. Serve hot, ensuring each plate includes a generous portion of creamy linguine and a piece of juicy Cajun chicken.

Notes

If you prefer extra heat, add a pinch of cayenne pepper along with the Cajun seasoning.
You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
Use fresh parsley for garnish to add a bright, herbal note to cut through the richness.
For a gluten-free version, substitute linguine with gluten-free pasta.
Ensure the chicken is cooked thoroughly; use a meat thermometer to check doneness.