Name: Garlic Parmesan Chicken Linguine in Cajun Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into strips; 2 tbsp olive oil; 1½ tbsp Cajun seasoning; Salt & pepper, to taste; 3 cloves garlic, minced; 12 oz linguine pasta; 1½ cups heavy cream; 1 cup grated Parmesan cheese; 4 oz cream cheese, softened; 2 tbsp butter; ½ tsp smoked paprika (optional); ½ cup reserved pasta water (if needed); Fresh parsley, chopped (optional garnish); Extra Parmesan (optional garnish); Pinch of Cajun seasoning (optional garnish)

Creamy, spicy, and packed with bold flavor, this Garlic Parmesan Chicken Linguine in Cajun Alfredo sauce is everything I crave in a comfort meal. Juicy Cajun-seasoned chicken meets a velvety Alfredo base, made richer with cream cheese and smoky paprika. It’s an indulgent dinner that comes together in just over 30 minutes—perfect for cozy nights or when I want to impress with minimal effort.

Why You’ll Love This Recipe

I love how this dish balances creamy and spicy flavors so effortlessly. The Cajun seasoning gives the chicken a bold kick, while the Alfredo sauce tones it down with its velvety richness. It’s the kind of pasta that feels indulgent yet simple—made with pantry staples and ready in about half an hour. Whether it’s a weeknight dinner or a special occasion, this recipe always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cajun Chicken:

1 lb boneless, skinless chicken breasts, cut into strips

2 tbsp olive oil

1½ tbsp Cajun seasoning

Salt & pepper, to taste

3 cloves garlic, minced

For the Cajun Alfredo Linguine:

12 oz linguine pasta

1½ cups heavy cream

1 cup grated Parmesan cheese

4 oz cream cheese, softened

2 tbsp butter

½ tsp smoked paprika (optional)

½ cup reserved pasta water (if needed)

Optional Garnish:

Fresh parsley, chopped

Extra Parmesan

Pinch of Cajun seasoning

Directions

I start by bringing a large pot of salted water to a boil and cooking the linguine until al dente, following the package instructions. I reserve ½ cup of the pasta water, then drain and set the pasta aside.

In a large skillet over medium-high heat, I heat the olive oil.

I season the chicken strips with Cajun seasoning, salt, and pepper, then sear them in the skillet for about 5–6 minutes, flipping halfway, until they’re golden and cooked through.

In the last minute of cooking, I add minced garlic and toss it with the chicken before removing everything from the skillet and setting it aside.

In the same skillet, I lower the heat to medium and melt the butter. I pour in the heavy cream and bring it to a gentle simmer.

I stir in the Parmesan, cream cheese, and smoked paprika, whisking until the sauce becomes smooth and creamy.

If the sauce feels too thick, I gradually add some reserved pasta water until it reaches my desired consistency.

I toss the cooked linguine into the sauce, stirring until every strand is well coated.

To serve, I plate the pasta, top it with the garlic Cajun chicken, and garnish with parsley, extra Parmesan, and a pinch of Cajun seasoning.

Servings and timing

This recipe makes 4 servings and takes about 35 minutes total:

Prep Time: 15 minutes

Cook Time: 20 minutes

Calories per serving: Approximately 880 kcal

Variations

Protein swaps: I sometimes use shrimp or sliced andouille sausage instead of chicken for a twist on flavor and texture.

Low-carb version: I’ve tried this with zucchini noodles or spaghetti squash to lighten it up while still keeping all the flavor.

Mild version: When I want to cut the heat, I reduce the Cajun seasoning or use a milder spice blend.

Veggie add-ins: Bell peppers, mushrooms, or spinach work beautifully when I want to sneak in some extra nutrients.

Cheese lovers: I occasionally add shredded mozzarella or sharp cheddar for an even richer sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or cream to loosen up the sauce and warm it gently on the stove or in the microwave. I avoid overheating, as it can make the sauce separate.

FAQs

How spicy is this Cajun Alfredo pasta?

It has a noticeable kick, but it’s not overwhelming. I adjust the Cajun seasoning to control the heat—more if I want it bolder, or less if I’m serving someone sensitive to spice.

Can I use a different pasta shape?

Absolutely. I’ve made this with fettuccine, penne, and even rigatoni. The sauce clings well to most types of pasta.

What’s the best way to get juicy chicken?

Searing the chicken on medium-high heat and not overcooking it is key. I also let it rest for a couple of minutes after cooking so the juices stay locked in.

Can I make the sauce ahead of time?

Yes, the Alfredo sauce can be made a day ahead and stored in the fridge. I reheat it gently and whisk in a splash of cream or milk to bring it back to life before tossing it with fresh pasta.

What if I don’t have cream cheese?

I’ve made it without cream cheese, and it still works—just a bit less thick and tangy. A splash more heavy cream and a little extra Parmesan helps balance the texture.

Conclusion

This Garlic Parmesan Chicken Linguine in Cajun Alfredo is everything I want in a weeknight dinner—fast, flavorful, and deeply satisfying. It’s creamy without being too heavy, spicy without being overwhelming, and customizable enough for whatever I have in my kitchen. Whether I’m cooking for guests or just treating myself, it’s always a hit.

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