Description

This Indulgent Savory Cajun Chicken and Creamy Garlic Parmesan Linguine is a flavorful and comforting dish combining perfectly seasoned chicken with a rich, creamy garlic parmesan sauce served over tender linguine. The Cajun-spiced chicken adds a spicy kick that balances wonderfully with the smooth, cheesy pasta, making it a delicious meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken

2 pieces Chicken Breasts (Boneless, skinless)
2 tablespoons Cajun Seasoning (Use low-sodium or homemade for healthier choices)
2 tablespoons Olive Oil (For searing the chicken)
Salt, to taste
Pepper, to taste

Sauce

2 tablespoons Butter (Creates a rich base for the sauce)
4 cloves Garlic (Minced)
1 cup Heavy Cream (Essential for sauce consistency)
1 cup Parmesan Cheese (Freshly grated)
Salt, to taste
Pepper, to taste

Pasta and Garnish

12 ounces Linguine Pasta (Can substitute with other pasta types)
1/4 cup Parsley (Chopped, optional for garnish)

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Instructions

Season and Sear Chicken: Pat the chicken breasts dry and evenly coat them with the Cajun seasoning. Heat the olive oil over medium-high heat in a large skillet. Add the chicken breasts and sear for about 5-6 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest.
Cook Linguine: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain the pasta and set aside.
Make Garlic Parmesan Sauce: In the same skillet used for the chicken, reduce heat to medium, melt the butter, and sauté the minced garlic until fragrant—about 1 minute without browning. Slowly pour in the heavy cream, stirring constantly to combine. Bring the mixture to a gentle simmer.
Add Cheese and Season: Gradually add the grated Parmesan cheese to the sauce, stirring until melted and smooth. Season the sauce with salt and pepper to taste, adjusting as needed.
Combine Pasta and Sauce: Add the cooked linguine into the skillet with the creamy garlic Parmesan sauce. Toss gently to coat the pasta evenly in the sauce.
Slice and Reintroduce Chicken: Slice the rested Cajun chicken breasts into strips and arrange them on top of the creamy linguine or gently toss together, depending on preference.
Garnish and Serve: Sprinkle chopped parsley over the dish for freshness and a pop of color. Serve immediately while hot for the best flavor and texture.

Notes

For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
Using freshly grated Parmesan cheese instead of pre-grated ensures better melting and flavor.
Adjust Cajun seasoning quantity based on preferred spice level.
Resting the chicken after cooking helps retain juices and ensures tender meat.
Garnish with parsley or even a squeeze of fresh lemon juice for added brightness.