Creamy Cajun Chicken Linguine with Mushrooms Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready, as the cooking process moves quickly once the heat is applied.

Slice the mushrooms evenly to ensure they cook at the same rate, and have the chicken cut into consistent, bite-sized pieces to ensure they finish cooking simultaneously.

Have the pasta water boiling so that the linguine is ready exactly when the sauce base is prepared.

Instructions

Searing the chicken and mushrooms

1. 1Prepare the chicken and mushrooms
   Season the chicken pieces thoroughly with the Cajun spice blend. Heat a large skillet over medium-high heat with a splash of oil. Add the seasoned chicken and cook until browned and fully cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside. In the same skillet, add the sliced mushrooms and sauté until they are golden brown and tender.
   Look for Chicken is golden brown and mushrooms have released their moisture.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the skillet to ensure the chicken sears properly instead of steaming.

The chicken should have a beautiful, dark golden-brown crust from the Cajun spices, and the mushrooms should be soft and slightly browned, having released their moisture into the pan during the searing process.

Creating the creamy sauce

2. 2Cook the pasta and sauce
   While the mushrooms cook, bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente. Drain the pasta, reserving a small amount of the cooking water. Reduce the heat under the skillet to medium and pour in the heavy cream. Stir well to scrape up any browned bits from the bottom of the pan.
   Look for Sauce begins to simmer and thicken slightly.
   Tip Adding a splash of pasta water helps the sauce emulsify and cling to the noodles.

The heavy cream should be simmering gently, turning into a smooth, thickened sauce as it incorporates the flavor from the chicken and mushroom juices remaining in the skillet during the reduction process.

Tossing the pasta

3. 3Combine and serve
   Return the cooked chicken to the skillet with the mushrooms and cream. Toss in the cooked linguine and stir everything together until the pasta is thoroughly coated in the glossy Cajun sauce. Allow the mixture to heat through for one minute. Garnish with fresh chopped parsley before serving immediately on warm plates.
   Look for Sauce is glossy and coats the back of a spoon.
   Tip Serve immediately while the sauce is at its creamiest consistency.

The linguine should be fully coated in the glossy sauce, with the chicken and mushrooms distributed evenly throughout the dish, presenting a cohesive, appetizing, and perfectly seasoned appearance for the final serving.

Common mistakes

A common mistake is adding the cream while the pan is too hot, which can cause the sauce to break or curdle. Always reduce the heat to medium or medium-low before adding the cream.

Another error is overcooking the pasta; ensure it is removed from the boiling water while still slightly firm, as it will continue to cook slightly when tossed in the hot sauce.

How to tell it’s done

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). The sauce should be thick enough to coat the back of a spoon and cling to the pasta strands without pooling too much at the bottom of the serving dish.

If the sauce becomes too thick, stir in a tablespoon of reserved pasta water to restore the desired consistency.

• Poultry: 165°F (74°C) in the thickest part