Description
A flavorful and creamy Spicy Cajun Chicken Linguine, combining perfectly seasoned Cajun-spiced chicken breasts with tender linguine pasta enveloped in a rich garlic Parmesan cream sauce. This dish offers a delicious balance of spicy, savory, and creamy elements, ideal for a satisfying family meal ready in just 40 minutes.
Ingredients
Scale
For the Cajun Chicken:
- 4 boneless, skinless chicken breasts (≈ 6 oz each)
- 2 Tbsp Cajun seasoning
- Salt and freshly ground black pepper, to taste
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
For the Linguine & Sauce:
- 8 oz (≈ 225 g) linguine pasta
- 4 Tbsp unsalted butter
- 2–3 cloves garlic, minced
- ½ cup chicken broth (reserved pasta water may be used)
- 1–1¼ cups heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ¼ tsp crushed red pepper flakes (optional, for extra heat)
- Salt and black pepper, to taste
- 2 Tbsp chopped fresh basil or parsley, for garnish
Instructions
- Cook Pasta: Cook linguine in well-salted boiling water until al dente, about 8-10 minutes. Reserve ¼–½ cup of pasta water before draining the pasta and set aside.
- Season Chicken: While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides evenly with Cajun seasoning, salt, and freshly ground black pepper.
- Sear Chicken: Heat olive oil and unsalted butter in a large skillet over medium-high heat. Place chicken breasts in the skillet and sear for 5–7 minutes per side until golden brown and cooked through with an internal temperature of 165 °F (74 °C). Remove chicken from skillet and keep warm.
- Sauté Garlic: In the same skillet, melt the remaining butter and sauté minced garlic for about 30 seconds until fragrant, being careful not to brown the garlic.
- Make Sauce Base: Pour in chicken broth, scraping up any browned bits from the pan. Let it simmer for 1–2 minutes to reduce slightly, then reduce heat to low.
- Add Cream and Cheese: Stir in the heavy cream and let the sauce thicken slightly, about 3–5 minutes. Whisk in grated Parmesan cheese until smooth. Season the sauce with salt, black pepper, and crushed red pepper flakes if desired. If the sauce becomes too thick, loosen it by adding some of the reserved pasta water gradually.
- Combine Pasta and Sauce: Toss the cooked linguine into the creamy sauce in the skillet, ensuring the pasta is evenly coated with the sauce.
- Serve: Slice the rested Cajun chicken breasts and arrange them on top of or mixed into the linguine. Garnish with chopped fresh basil or parsley and extra Parmesan cheese. Serve immediately while hot.
Notes
- You can adjust the level of spiciness by adding more or less Cajun seasoning and crushed red pepper flakes.
- Use freshly grated Parmesan for the best flavor and smooth texture.
- Reserve pasta water is key for adjusting the sauce consistency without watering down the flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less thick and rich.
- Ensure chicken is cooked to an internal temperature of 165 °F to guarantee food safety.
