Ingredients

Method

1. 1

   Toss the chicken pieces with olive oil, Cajun seasoning, and smoked paprika in a bowl until fully coated.

2. 2

   Cook the linguine in salted boiling water until al dente. Drain and set aside.

3. 3

   In a large skillet over medium-high heat, cook the seasoned chicken for 6–8 minutes, stirring occasionally, until it’s golden and cooked through. Remove and set aside.

4. 4

   In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about a minute, just until fragrant.

5. 5

   Whisk in the flour and cook for another minute, stirring constantly to form a light roux.

6. 6

   Slowly pour in the milk and chicken broth, whisking until the mixture is smooth. Let it come to a simmer and thicken slightly.

7. 7

   Lower the heat and stir in the softened cream cheese until fully melted and smooth.

8. 8

   Add 1½ cups of mozzarella along with the Parmesan cheese. Stir until everything is melted and the sauce turns creamy. Season with salt, pepper, and red pepper flakes if you want a little kick.

9. 9

   Add the cooked linguine and chicken back into the skillet and toss everything together until fully coated in the sauce.

10. 10

    Transfer to a serving dish and sprinkle the remaining ½ cup of mozzarella on top.

11. 11

    Place under the broiler for 2–3 minutes, just until the cheese on top is melted and bubbly.

12. 12

    Serve hot and enjoy that cheesy, creamy Cajun goodness!