I love making this Cajun Chicken & Creamy Parmesan Linguine when I want something comforting, flavorful, and just a little bit bold. The smoky Cajun spices combined with a rich, silky Parmesan cream sauce create a perfect balance of heat and creaminess. It feels like a restaurant-quality meal, but I can easily prepare it right in my own kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
2 large chicken breasts, sliced into strips
1½ tablespoons Cajun seasoning
1 tablespoon olive oil
Salt & pepper, to taste
For the Pasta:
12 oz linguine (or fettuccine)
2 tablespoons butter
3–4 cloves garlic, minced
1 cup heavy cream
¾ cup grated Parmesan cheese
½ cup reserved pasta water (as needed)
½ teaspoon smoked paprika (optional)
Salt & pepper, to taste
Fresh parsley or basil, for garnish
Directions
Cook the Pasta:
I boil the linguine in salted water until al dente. Before draining, I reserve ½ cup of pasta water, then set the pasta aside.
Cook the Chicken:
I toss the chicken strips with Cajun seasoning, salt, and pepper until evenly coated.
I heat olive oil in a skillet over medium-high heat and cook the chicken for about 3–4 minutes per side, until golden and fully cooked. Then I remove it from the pan and set it aside.
Make the Creamy Sauce:
Using the same pan, I reduce the heat to medium and add butter and minced garlic. I sauté for about a minute until fragrant.
I pour in the heavy cream and stir in the grated Parmesan cheese. I let the sauce simmer gently for 3–5 minutes until it thickens.
If the sauce becomes too thick, I gradually stir in the reserved pasta water until I reach the consistency I like.
Combine:
I return the cooked pasta and Cajun chicken to the pan and toss everything together until evenly coated in the sauce.
I taste and adjust with more salt, pepper, or Cajun seasoning if needed.
Serve:
I plate the pasta and garnish it with fresh herbs and extra Parmesan. I like serving it with garlic bread or a crisp green salad to complete the meal.
Servings and timing
This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
When I want extra heat, I add a pinch of cayenne pepper or red pepper flakes to the sauce.
If I feel like adding vegetables, I sauté bell peppers, spinach, or mushrooms before making the sauce and mix them in at the end.
Sometimes I swap the chicken for shrimp to create a Cajun seafood version. I also like using fettuccine instead of linguine when I want a slightly thicker pasta.
For a lighter version, I reduce the cream slightly and add a splash of chicken broth to maintain a smooth texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm the pasta gently on the stovetop over low heat. I usually add a splash of milk, cream, or water to loosen the sauce as it reheats. If I use a microwave, I heat it in short intervals, stirring in between to keep the sauce smooth and creamy.
I do not recommend freezing this dish because cream-based sauces can separate after thawing.
FAQs
Can I make this dish less spicy?
Yes, I simply reduce the amount of Cajun seasoning or choose a mild blend. I can also skip the smoked paprika or any extra heat additions.
What can I use instead of heavy cream?
If I need a substitute, I use half-and-half for a lighter sauce. The texture will be slightly less rich, but still creamy.
How do I know when the chicken is fully cooked?
I cook the chicken until it is golden on the outside and no longer pink in the center. I make sure the internal temperature reaches 165°F (74°C).
Can I use pre-cooked chicken?
Yes, I can use pre-cooked chicken. I simply season it lightly and add it to the sauce at the end to heat through without overcooking.
Why is my sauce too thick or too thin?
If the sauce is too thick, I stir in a little reserved pasta water. If it is too thin, I let it simmer a bit longer so it can naturally thicken.
Conclusion
I love how this Cajun Chicken & Creamy Parmesan Linguine delivers bold flavor and comforting creaminess in every bite. It is simple enough for a busy weeknight yet impressive enough for special occasions. Whenever I want a satisfying pasta dish with a little spice and a lot of richness, this is the recipe I turn to.
📖 Recipe:
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Cajun Chicken & Creamy Parmesan Linguine
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
A bold and comforting pasta dish featuring Cajun-seasoned chicken tossed with linguine in a rich, creamy Parmesan sauce. Perfect for weeknights yet impressive enough for guests.
Ingredients
2 large chicken breasts, sliced into strips
1½ tablespoons Cajun seasoning
1 tablespoon olive oil
Salt & pepper, to taste
12 oz linguine (or fettuccine)
2 tablespoons butter
3–4 cloves garlic, minced
1 cup heavy cream
¾ cup grated Parmesan cheese
½ cup reserved pasta water (as needed)
½ teaspoon smoked paprika (optional)
Fresh parsley or basil, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve ½ cup of pasta water before draining, then set pasta aside.
- Toss the chicken strips with Cajun seasoning, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden and fully cooked (internal temperature 165°F/74°C). Remove and set aside.
- Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream and stir in the grated Parmesan cheese. Let simmer gently for 3–5 minutes until the sauce thickens.
- If the sauce is too thick, gradually stir in reserved pasta water until desired consistency is reached.
- Return the cooked pasta and chicken to the skillet. Toss until evenly coated in the sauce. Adjust seasoning with additional salt, pepper, or Cajun seasoning if needed.
- Serve garnished with fresh parsley or basil and extra Parmesan if desired.
Notes
Adjust spice level by reducing Cajun seasoning or adding cayenne/red pepper flakes for extra heat.
Add vegetables like bell peppers, spinach, or mushrooms for variation.
Substitute shrimp for a seafood version.
For a lighter sauce, replace part of the cream with chicken broth or use half-and-half.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of milk, cream, or water to loosen the sauce.
Freezing is not recommended as cream sauces may separate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 165 mg
