Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, sliced into strips
  • 2 tablespoons Cajun seasoning (store-bought or homemade)
  • 1 tablespoon (15ml) olive oil
  • 12 oz (340g) linguine pasta
  • 3 tablespoons (45g) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups (475ml) heavy cream (double cream)
  • 1 ½ cups (170g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water, and set aside.
  2. Toss chicken strips with Cajun seasoning, ensuring they are evenly coated.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until cooked through and slightly charred, about 5-7 minutes. Remove from skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Avoid browning the garlic.
  5. Pour in heavy cream and simmer gently for 3-4 minutes, stirring occasionally.
  6. Gradually add mozzarella and Parmesan cheeses, stirring until melted and smooth. Season with smoked paprika (if using), salt, and pepper.
  7. Add cooked linguine and chicken back to the skillet. Toss gently to coat everything in the sauce. Add a little of the reserved pasta water if the sauce is too thick. Cook for 2 minutes to heat through.
  8. Garnish with chopped parsley (if using). Serve immediately with extra Parmesan on the side.