Description
If you love dishes that marry rich creaminess with a touch of heat, this Cajun Chicken with Creamy Parmesan Linguine Pasta is bound to become a staple in your kitchen. It’s the kind of meal that feels indulgent, yet it’s surprisingly easy to prepare. The Cajun-spiced chicken adds a smoky, spicy kick, while the Parmesan cream sauce delivers velvety smoothness that clings perfectly to each strand of linguine. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish checks all the boxes: bold flavor, satisfying texture, and a visually stunning presentation.
Let’s get started with the essentials.
Ingredients
For the Cajun Chicken:
-
2 boneless, skinless chicken breasts (about 1 lb or 450 g)
-
1 tablespoon olive oil
-
1 tablespoon Cajun seasoning (store-bought or homemade)
-
½ teaspoon paprika (optional, for extra color)
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
Salt and freshly cracked black pepper, to taste
For the Creamy Parmesan Linguine:
-
8 oz (225 g) linguine pasta
-
2 tablespoons unsalted butter
-
3 garlic cloves, minced
-
1 ½ cups heavy cream (or double cream)
-
¾ cup freshly grated Parmesan cheese (plus extra for garnish)
-
Salt and black pepper, to taste
-
1 teaspoon lemon juice (optional, for brightness)
-
¼ cup reserved pasta water (as needed for thinning)
Optional Garnishes:
-
Fresh chopped parsley
-
Red pepper flakes
-
Extra Parmesan
Instructions
1. Prepare the Chicken
-
Start by patting the chicken breasts dry using paper towels. This helps the seasoning stick and promotes a nice sear.
-
In a small bowl, mix the Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper.
-
Rub the seasoning mix evenly over both sides of the chicken breasts.
-
Heat olive oil in a large skillet over medium-high heat.
-
Once the oil is hot, add the chicken and sear for 5–6 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the exterior is golden with a nice crust.
-
Remove the chicken from the skillet, let it rest for 5 minutes, then slice into strips.
2. Cook the Linguine
-
While the chicken cooks, bring a large pot of salted water to a boil.
-
Add the linguine and cook according to package directions, until al dente (usually about 9–10 minutes).
-
Reserve ¼ cup of the pasta water before draining.
-
Drain the pasta and set aside.
3. Make the Creamy Parmesan Sauce
-
In the same skillet used for the chicken (don’t wipe it clean—you want those flavor bits!), reduce heat to medium and add the butter.
-
Once melted, add minced garlic and sauté for 30 seconds until fragrant.
-
Pour in the heavy cream and stir well, scraping up any browned bits from the pan.
-
Let the cream simmer for 2–3 minutes to thicken slightly.
-
Stir in the Parmesan cheese gradually, whisking until melted and smooth.
-
Season with salt, pepper, and lemon juice, adjusting to taste.
-
If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
4. Combine and Serve
-
Add the cooked linguine to the sauce and toss gently to coat each strand.
-
Return the sliced Cajun chicken to the skillet and nestle it on top of the pasta.
-
Let everything heat together for 1–2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American / Cajun Fusion
Nutrition
- Serving Size: 1 plate (¼ of the total recipe)
- Calories: ~650
- Sugar: 2g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg