Description

A savory and creamy Garlic Butter Cheesy Linguine loaded with hearty ground beef, flavorful Italian sausage, and fresh spinach. This comforting pasta dish is coated in a rich sauce made with chicken broth, heavy cream, and melted Parmesan and mozzarella cheeses, finished with a touch of Cajun seasoning for a delicious kick. Perfect for a family dinner, this easy recipe combines robust flavors with a creamy texture that everyone will love.

Ingredients

Scale

Pasta

1 pound linguine pasta

Meat

1 pound ground beef
1 pound Italian sausage, casings removed

Sauce

1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons Cajun seasoning

Vegetables

2 cups fresh spinach

Garnish

Chopped parsley (for serving)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.
Brown the meats: In a large skillet over medium heat, add the ground beef and Italian sausage. Cook and crumble the meat for 5 to 7 minutes until browned and fully cooked.
Add the spinach and seasonings: Stir in the fresh spinach and cook until wilted, about 2 minutes. Then add the Cajun seasoning and Italian seasoning, mixing well to combine flavors.
Prepare the sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Gradually add the grated Parmesan cheese, stirring until the cheese melts completely, creating a creamy sauce.
Combine pasta and sauce: Add the cooked linguine to the skillet and toss well to coat all the noodles evenly with the cheesy sauce.
Serve: Plate the cheesy linguine and garnish with chopped parsley for a fresh finish. Serve immediately while hot.

Notes

Use freshly grated Parmesan for best flavor and smooth melting.
Remove casings from the Italian sausage to ensure it breaks up easily during cooking.
Adjust the Cajun seasoning amount based on your spice preference.
Add garlic or onion powder for extra depth of flavor if desired.
For a lighter dish, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
Spinach can be substituted with kale or Swiss chard.
This dish pairs well with crusty garlic bread and a simple green salad.