Instructions
Step 1: Cook the linguine according to package instructions. Drain and set aside.
Step 2: Season chicken breasts with Cajun seasoning. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side, or until fully cooked and nicely seared. Remove from pan and let rest.
Step 3: In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
Step 4: Add heavy cream and chicken broth, bring to a simmer. Stir in mozzarella and Parmesan cheeses until melted and smooth. Season with salt and pepper to taste.
Step 5: Add cooked linguine to the sauce, tossing to coat well.
Step 6: Slice the chicken and place on top of the pasta. Garnish with chopped parsley and serve hot.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce if needed. Not ideal for freezing due to the cheese sauce consistency.
Continue on the next page