Cajun Chicken and Garlic Parmesan Linguine Recipe
This Cajun Chicken and Garlic Parmesan Linguine is a vibrant and flavorful pasta dish that combines the spicy kick of Cajun-seasoned chicken with a creamy garlic Parmesan sauce. Ready in just 40 minutes, this recipe delivers a perfectly balanced meal that is comforting yet packed with bold flavors, making it a go-to classic for any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 2 boneless chicken breasts
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
Pasta and Sauce
- 8 oz linguine
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the linguine until al dente as per package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta.
- Prepare chicken: Season the chicken breasts evenly with Cajun seasoning. Heat olive oil in a skillet over medium-high heat, then sear the chicken until fully cooked through and browned on both sides, about 5-7 minutes per side depending on thickness. Remove from heat, let rest for a few minutes, and slice into strips.
- Sauté garlic: In the same skillet over medium heat, add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn it.
- Make sauce: Pour in the heavy cream and bring it to a gentle simmer. Whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Adjust the sauce consistency by slowly adding some of the reserved pasta water if needed.
- Toss pasta: Add the cooked linguine to the sauce and toss thoroughly to ensure every strand is well coated with the creamy garlic Parmesan sauce.
- Serve: Plate the coated linguine and top it with the sliced Cajun chicken. Garnish with freshly chopped parsley for a fresh, vibrant finish.
Notes
- For a lighter sauce, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Adjust Cajun seasoning according to your preferred spice level.
- Reserve pasta water carefully, as it helps to emulsify and thicken the sauce.
- Resting the chicken after cooking ensures the juices redistribute for a tender bite.
- Freshly grated Parmesan melts better and enhances the sauce’s texture compared to pre-grated Parmesan.
Keywords: Cajun chicken linguine, garlic parmesan pasta, creamy Cajun chicken pasta, spicy chicken pasta, easy Cajun recipe
