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Creamy Mozzarella Chicken Linguine in Garlic Cajun Butter
Ingredients:
1.25 lbs boneless, skinless chicken breasts
12 oz linguine pasta
2 tablespoons olive oil
3 tablespoons unsalted butter (divided)
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 pinch Red pepper flakes
1 teaspoon salt
1/8 teaspoon pepper
6 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 oz cream cheese
Fresh parsley, chopped (garnish)

Directions:
Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain and set aside.

Reserve 1/2 cup of pasta water in case you want to adjust the sauce later.

Season the chicken slices with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.

In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add the chicken and sear for 5-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and a pinch of red pepper flakes. Sauté for 1-2 minutes until fragrant and golden.

Stir in chicken broth and bring to a gentle simmer. Pour in the heavy cream and stir until combined. Add mozzarella, Parmesan, and cream cheese.

Whisk until the sauce becomes smooth, melty, and ultra creamy. Adjust salt and Cajun seasoning to taste.
Add the cooked linguine into the skillet and toss to coat in the sauce.

Slice the chicken and plate it along with the saucy linguine noodles. Garnish with chopped parsley.