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Creamy Cajun Chicken Linguine

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Creamy Cajun Chicken Linguine is a flavorful and comforting pasta dish featuring tender Cajun-spiced chicken served over linguine tossed in a rich, creamy Parmesan sauce with a hint of heat. Perfect for a quick weeknight dinner or a cozy meal any time.

Ingredients

2 boneless, skinless chicken breasts

2 tbsp Cajun seasoning (adjust for heat preference)

1 tsp smoked paprika

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

1 tbsp olive oil

12 oz linguine (or thick spaghetti)

4 cloves garlic, finely minced

1 tbsp butter

1 cup heavy cream

½ cup chicken broth

¾ cup finely grated Parmesan cheese

½ tsp Cajun seasoning (for the sauce)

½ tsp chili flakes (optional for extra heat)

Salt & pepper, to taste

Fresh chopped parsley (for garnish)

Extra Parmesan, for topping

Instructions

  1. In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Rub the mixture evenly over both sides of the chicken breasts.
  2. Heat olive oil in a skillet over medium-high heat. Add chicken and sear for 6–7 minutes per side, until cooked through and golden brown. Remove and rest for 5 minutes, then slice thinly on a bias.
  3. Boil linguine in salted water until al dente. Reserve ½ cup of pasta water, drain the pasta, and set aside.
  4. In the same skillet, wipe out excess oil if necessary. Melt butter over medium heat, then add minced garlic and cook for about 1 minute until fragrant.
  5. Pour in chicken broth and heavy cream, stirring to deglaze the pan. Add Parmesan cheese, Cajun seasoning, chili flakes (if using), salt, and pepper. Simmer for 3–4 minutes until sauce thickens.
  6. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water to reach a smooth, silky consistency.
  7. Twirl the pasta into nests on plates or bowls. Top with sliced Cajun chicken, sprinkle with extra Parmesan and chopped parsley.

Notes

  • Use shrimp or smoked sausage instead of chicken for a different protein twist.
  • Swap linguine for fettuccine or penne depending on your preference.
  • For a lighter version, substitute heavy cream with half-and-half or coconut milk.
  • Add sautéed bell peppers and onions to the sauce for extra veggies.
  • Adjust the Cajun seasoning to make the dish milder or spicier.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or broth to restore creaminess.
  • Do not microwave directly to avoid sauce separation.

Nutrition

Find it online: https://bitezly.com/creamy-cajun-chicken-linguine/