Cajun Chicken and Garlic Parmesan Linguine Recipe

Introduction

This Cajun Chicken and Garlic Parmesan Linguine is a flavorful and creamy pasta dish that combines spicy, tender chicken with a rich garlic Parmesan sauce. It’s perfect for a satisfying weeknight dinner that feels special but comes together quickly.

Ingredients

• 2 Chicken breasts
• 1 tablespoon Cajun seasoning
• 1 tablespoon Olive oil
• 8 ounces Linguine
• 2 tablespoons Butter
• 4 cloves Garlic, minced
• 1 cup Heavy cream
• 1 cup Parmesan cheese, freshly grated
• 2 tablespoons Parsley, chopped
• 1 teaspoon Salt (to taste)
• 1 teaspoon Black pepper (to taste)
• 1 pinch Red pepper flakes (optional)
• 1/2 cup Reserved pasta water

Instructions

1. Step 1: Pat the chicken breasts dry and rub both sides evenly with Cajun seasoning.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side until golden brown and cooked through. Remove from heat and let rest before slicing.
3. Step 3: Cook the linguine in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
4. Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
5. Step 5: Pour in the heavy cream and let it simmer gently for 3 to 4 minutes to thicken slightly.
6. Step 6: Whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
7. Step 7: Toss the cooked linguine in the sauce until it is fully coated and heated through.
8. Step 8: Serve the pasta topped with sliced Cajun chicken. Garnish with chopped parsley and a pinch of red pepper flakes if desired for some extra heat.

Tips & Variations

• For extra flavor, marinate the chicken with Cajun seasoning and a little olive oil for 30 minutes before cooking.
• Use freshly grated Parmesan for the best melt and richest taste.
• Swap linguine for fettuccine or penne if you prefer a different pasta shape.
• Add sautéed mushrooms or bell peppers to the sauce for added texture and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken?

Yes, boneless, skinless chicken thighs can be used instead of breasts for a juicier result. Adjust cooking time accordingly to ensure they are fully cooked.

Is there a substitute for heavy cream?

You can use half-and-half or whole milk mixed with a tablespoon of flour to help thicken the sauce, but the texture may be slightly less rich and creamy.

Cajun Chicken and Garlic Parmesan Linguine Recipe

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★★★★★

4.9 from 142 reviews

This flavorful Cajun Chicken and Garlic Parmesan Linguine combines perfectly seasoned, seared chicken breasts with a creamy garlic parmesan sauce tossed with linguine. A delicious and comforting dish with a hint of Cajun spice balanced by rich cream and cheese, garnished with fresh parsley and optional red pepper flakes for a subtle kick.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 Chicken breasts
• 1 tablespoon Cajun seasoning
• 1 tablespoon Olive oil

Pasta

• 8 ounces Linguine

Sauce

• 2 tablespoons Butter
• 4 cloves Garlic, minced
• 1 cup Heavy cream
• 1 cup Parmesan cheese, freshly grated
• 1/2 cup Reserved pasta water
• 1 teaspoon Salt (to taste)
• 1 teaspoon Black pepper (to taste)
• 1 pinch Red pepper flakes (optional)
• 2 tablespoons Parsley, chopped

Instructions

1. Prepare the chicken: Pat the chicken breasts dry with paper towels, then evenly rub the Cajun seasoning over both sides of the chicken to ensure full flavor penetration.
2. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Place the seasoned chicken breasts into the skillet and cook for 5 to 6 minutes per side until they are golden brown on the outside and cooked through internally. Remove from heat and let rest for a few minutes before slicing into strips.
3. Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions, usually about 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
4. Make the sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
5. Add cream and simmer: Pour the heavy cream into the skillet with the garlic and bring to a simmer. Let it cook for 3 to 4 minutes to slightly thicken the sauce.
6. Add Parmesan cheese: Whisk in the freshly grated Parmesan cheese until it melts completely into the sauce. If the sauce seems too thick, add some reserved pasta water gradually to loosen it to your desired consistency.
7. Toss pasta in sauce: Add the drained linguine to the skillet and toss thoroughly to coat every strand with the creamy garlic Parmesan sauce.
8. Serve: Plate the coated linguine and top with the sliced Cajun chicken. Garnish with chopped parsley and a pinch of red pepper flakes if desired, then season with salt and black pepper to taste.

Notes

• For more heat, increase the amount of red pepper flakes or add Cajun seasoning to taste.
• Use freshly grated Parmesan cheese for the creamiest sauce and best flavor.
• Letting the chicken rest after cooking helps retain juices and keeps it tender.
• Reserve pasta water is key to adjusting sauce consistency and helps it cling to the pasta better.
• Serve immediately for best texture; the sauce thickens as it cools.

Keywords: Cajun chicken linguine, garlic parmesan pasta, creamy pasta recipe, easy chicken pasta dinner