Instructions:
Step 1: Season chicken breasts on both sides with Cajun seasoning.
Step 2: Heat olive oil in a skillet over medium-high heat. Add chicken and cook 6–7 minutes per side until golden and cooked through. Remove from skillet and let rest.
Step 3: Cook linguine according to package directions. Drain and set aside.
Step 4: In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
Step 5: Whisk in flour and cook for 1 minute. Gradually add heavy cream and chicken broth, whisking constantly until smooth.
Step 6: Simmer the sauce for 2–3 minutes until slightly thickened. Stir in mozzarella cheese until melted and creamy. Season with salt and pepper.
Step 7: Toss the cooked linguine in the sauce. Slice the chicken and serve on top of the pasta. Garnish with chopped parsley.
Storage Information:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of cream or broth if needed to loosen the sauce. Best enjoyed fresh for optimal texture.
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