Creamy Cajun Chicken Linguine with Garlic Mozzarella Sauce

Instructions:

1. Cook the linguine in salted water according to package directions until al dente. Drain and set aside.
2. Toss the chicken with Cajun seasoning, paprika, garlic powder, salt, and black pepper.
3. Heat the olive oil or butter in a large skillet over medium-high heat. Cook the chicken until golden and fully cooked. Remove and set aside.
4. In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer.
6. Stir in the mozzarella and Parmesan cheeses, whisking until melted and smooth.
7. Add red pepper flakes if using.
8. Return the chicken to the skillet and stir to coat with the sauce.
9. Add the cooked linguine and toss until evenly coated.
10. Garnish with fresh parsley and serve hot.

Variations

• Add sautéed bell peppers or mushrooms for extra texture.
• Substitute shrimp for chicken for a seafood version.
• Use smoked mozzarella for deeper flavor.
• Finish with a squeeze of lemon for brightness.

Tips

• Cook the pasta just to al dente so it holds up in the sauce.
• Keep the sauce at a gentle simmer to prevent the cheese from separating.
• Shred mozzarella fresh for the smoothest melt.
• Taste before serving and adjust seasoning as needed for the perfect Cajun balance.