Cajun Chicken and Garlic Parmesan Linguine Recipe
A flavorful Cajun Chicken and Garlic Parmesan Linguine recipe that combines tender, spicy chicken breasts with a creamy garlic Parmesan sauce tossed with perfectly cooked linguine. This Cajun-Italian fusion dish is quick to prepare and perfect for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
Ingredients
Scale
Chicken
- 2 Chicken breasts
- 1 tablespoon Cajun seasoning
- 1 tablespoon Olive oil
- 1 teaspoon Salt (to taste)
- 1 teaspoon Black pepper (to taste)
- 1 pinch Red pepper flakes (optional)
Pasta and Sauce
- 8 ounces Linguine
- 2 tablespoons Butter
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons Parsley, chopped
- 1/2 cup Reserved pasta water
Instructions
- Season the chicken: Pat chicken breasts dry and rub them evenly with Cajun seasoning, salt, and black pepper to ensure a flavorful crust when cooked.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 5–6 minutes on each side until they develop a golden crust and are cooked through. Remove from heat and let rest before slicing.
- Cook linguine: Boil linguine in salted water until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining the pasta.
- Prepare the sauce base: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Make the creamy sauce: Pour in the heavy cream and allow it to simmer gently for 3–4 minutes to thicken slightly.
- Add cheese and adjust sauce consistency: Whisk in freshly grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, stir in reserved pasta water a little at a time to loosen it.
- Toss pasta with sauce: Add the cooked linguine to the skillet and toss thoroughly until each strand is coated in the creamy garlic Parmesan sauce.
- Serve: Plate the linguine and top with sliced Cajun chicken. Garnish with chopped parsley and a pinch of red pepper flakes if desired for added heat.
Notes
- Don’t overcook the chicken—internal temperature should reach 165°F for juicy, tender results.
- Use freshly grated Parmesan cheese to ensure a smooth and creamy sauce without graininess.
- If reheating leftovers, add a splash of milk or cream when warming to loosen the sauce and maintain its creamy texture.
Keywords: Cajun chicken, garlic Parmesan linguine, creamy pasta, Cajun seasoning, easy dinner, Cajun-Italian fusion
