Cajun Chicken & Creamy Parmesan Linguine Recipe

Introduction

Cajun Chicken & Creamy Parmesan Linguine is a flavorful pasta dish that blends spicy, seared chicken with a rich, cheesy cream sauce. This comforting meal offers a perfect balance of bold Southern spices and smooth Italian flavors, making it ideal for any weeknight dinner or special occasion.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 teaspoons Cajun seasoning
• 2 tablespoons olive oil
• 8 oz linguine pasta
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Chopped parsley (optional, for garnish)

Instructions

1. Step 1: Season both sides of the chicken breasts with Cajun seasoning, ensuring a flavorful crust.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side until golden and cooked through. Remove and let rest, then slice into strips.
3. Step 3: Cook linguine according to package instructions in salted boiling water. Drain and set aside, reserving some pasta water.
4. Step 4: In the same skillet, melt butter over medium heat and sauté minced garlic for about 1 minute until fragrant.
5. Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of reserved pasta water.
6. Step 6: Season the sauce with salt and pepper to taste. Add the cooked linguine and toss well to coat.
7. Step 7: Place the sliced Cajun chicken on top of the pasta. Garnish with chopped parsley if desired and serve immediately.

Tips & Variations

• Use a meat thermometer to avoid overcooking chicken; target an internal temperature of 165°F for juicy results.
• Freshly grate Parmesan cheese for smoother melting and better flavor.
• For extra veggies, add sautéed bell peppers, mushrooms, or spinach with the garlic.
• If you want more heat, sprinkle crushed red pepper flakes or add a dash of hot sauce to the cream sauce.
• Substitute half-and-half for heavy cream to lighten the sauce.
• If using pre-cooked chicken, warm it in the sauce instead of searing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Since creamy sauces don’t freeze well, it’s best to consume fresh. When reheating, warm gently over low heat and add a splash of milk or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought Cajun seasoning?

Yes! Any quality Cajun seasoning blend works well. You can also make your own using paprika, garlic powder, onion powder, cayenne, and thyme for a custom flavor.

What kind of pasta can I substitute for linguine?

Fettuccine, spaghetti, or penne are excellent alternatives and will pair nicely with the creamy Parmesan sauce.

Cajun Chicken & Creamy Parmesan Linguine Recipe

Print Recipe

★★★★★

4.4 from 63 reviews

Cajun Chicken & Creamy Parmesan Linguine is a flavorful pasta dish that combines spicy seared chicken with a rich, cheesy cream sauce tossed with tender linguine. A comforting meal with a kick, perfect for those who love a blend of Southern spices and Italian creaminess.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken & Seasoning

• 2 boneless, skinless chicken breasts
• 2 teaspoons Cajun seasoning
• 2 tablespoons olive oil
• Salt and pepper, to taste

Pasta

• 8 oz linguine pasta

Sauce

• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Garnish

• Chopped parsley (optional)

Instructions

1. Season the Chicken: Rub both sides of the chicken breasts evenly with Cajun seasoning to create a flavorful crust.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5 to 7 minutes per side until golden brown and fully cooked through. Remove from skillet and let rest before slicing.
3. Cook the Linguine: Boil a large pot of salted water. Cook linguine according to package instructions until al dente. Drain and set aside.
4. Make the Sauce: In the same skillet, melt butter and sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
5. Add Parmesan: Stir in the grated Parmesan cheese until melted and sauce is smooth. Season with salt and pepper to taste. If sauce is too thick, add reserved pasta water to adjust consistency.
6. Combine Pasta and Sauce: Add the cooked linguine to the skillet and toss well to coat the pasta evenly with the creamy sauce.
7. Slice the Chicken: Slice the rested chicken breasts into strips or bite-sized pieces.
8. Serve: Plate the pasta with the creamy sauce and top with sliced Cajun chicken. Garnish with chopped parsley if desired. Serve immediately and enjoy!

Notes

• Adjust the quantity of Cajun seasoning according to your preferred level of spice.
• For extra veggies, sauté bell peppers or spinach with the garlic.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Reserve some pasta water to loosen the sauce if it becomes too thick.
• Don’t overcook the chicken; use a meat thermometer aiming for 165°F internal temperature for juicy results.
• Grate Parmesan fresh for better melting and improved flavor.
• To increase heat, add crushed red pepper flakes or a dash of hot sauce to the cream sauce.
• If using pre-cooked chicken, warm it briefly in the sauce instead of searing.

Keywords: Cajun chicken pasta, creamy linguine, parmesan pasta, spicy chicken pasta, quick dinner