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
