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Chicken Linguine in Three-Cheese Alfredo
Isabella

Spicy Cajun Garlic Butter Chicken Linguine in Three-Cheese Alfredo

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Ingredients Method

Ingredients
  

  • 1½ lbs chicken breast cut into thick uneven pieces
  • 12 oz linguine
  • ½ cup reserved pasta water
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 6 garlic cloves minced
  • 2 tbsp Cajun seasoning divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • Salt and black pepper to taste
  • 2 cups heavy cream
  • 4 oz cream cheese softened
  • 1 cup grated Parmesan plus ¼ cup for sprinkling
  • 1 cup shredded mozzarella ½ cup reserved for topping
  • ½ tsp red pepper flakes
  • Fresh parsley chopped

Method
 

  1. Cook linguine until al dente. Reserve pasta water before draining.
  2. Season chicken with 1 tbsp Cajun seasoning, paprika, garlic powder, oregano, salt, and pepper.
  3. Heat oil and 2 tbsp butter in a skillet. Sear chicken until golden-brown with crispy edges. Remove.
  4. Melt remaining butter, add garlic and remaining Cajun seasoning, cook until fragrant.
  5. Pour in heavy cream, whisk in cream cheese until smooth and pale orange.
  6. Stir in 1 cup Parmesan and ½ cup mozzarella off the boil until thick and glossy. Loosen with pasta water.
  7. Toss linguine through the sauce until fully coated.
  8. Top with reserved mozzarella, cover 2 minutes until melted and stretchy.
  9. Plate chicken beside the pasta, sprinkle remaining Parmesan, red pepper flakes, and parsley.