Description
This Indulgent Savory Cajun Chicken and Creamy Garlic Parmesan Linguine combines perfectly seasoned Cajun-spiced chicken with a luscious creamy garlic Parmesan sauce served over tender linguine. Ready in just 30 minutes, this flavorful dish offers a satisfying blend of spicy, creamy, and cheesy notes, ideal for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound Boneless, skinless chicken breasts (Use thighs for a juicier alternative.)
- 2 tablespoons Cajun seasoning (Use store-bought or make your own blending spices.)
- 2 tablespoons Olive oil (Avocado oil can be used for a higher smoke point.)
Sauce
- 2 tablespoons Butter (Can substitute with vegan butter for a dairy-free version.)
- 4 cloves Garlic (Fresh minced garlic is preferred for maximum flavor.)
- 1 cup Heavy cream (Substitute half-and-half for a lighter version.)
- 1 cup Parmesan cheese (Avoid pre-shredded cheese for optimal sauce texture.)
Pasta & Garnish
- 8 ounces Linguine pasta (Fettuccine or gluten-free pasta can also work.)
- 2 tablespoons Parsley (Fresh basil can be a flavorful alternative.)
- Salt to taste
- Pepper to taste
Instructions
- Prepare the chicken: Slice boneless, skinless chicken breasts into bite-sized chunks to ensure even cooking and better flavor absorption.
- Season the chicken: Toss the chicken pieces with Cajun seasoning until they are fully coated and vibrant in color, which enhances the dish’s spicy profile.
- Cook the chicken: Heat a large skillet over medium-high heat and add a splash of olive oil. Once the oil shimmers, add the seasoned chicken chunks and cook for 3–4 minutes on each side until cooked through and slightly charred for extra flavor.
- Set chicken aside: Remove the cooked chicken from the skillet and set it aside while preparing the pasta and sauce.
- Cook the pasta: Bring a large pot of salted water to a boil, then add the linguine pasta. Cook according to package instructions until al dente. Drain the pasta, reserving ½ cup of pasta water for the sauce if needed.
- Sauté the garlic: In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute or until fragrant and lightly golden, taking care not to burn the garlic.
- Make the cream sauce: Pour in the heavy cream while stirring gently. Let the cream simmer for 3–4 minutes until it thickens slightly, creating a rich base for the sauce.
- Add Parmesan cheese: Stir in freshly grated Parmesan cheese continuously until it melts completely, forming a smooth, creamy sauce.
- Season the sauce: Taste the sauce and adjust seasoning with salt and pepper to enhance the overall flavor.
- Combine pasta and sauce: Carefully add the cooked linguine into the creamy garlic Parmesan sauce and toss gently to coat every strand evenly.
- Incorporate the chicken: Fold the cooked Cajun chicken back into the skillet with the pasta and sauce, mixing to blend all the flavors thoroughly.
- Garnish and serve: Garnish the dish with freshly chopped parsley and serve immediately while hot for the best texture and flavor experience.
Notes
- For juicier chicken, substitute chicken breasts with boneless skinless chicken thighs.
- Use avocado oil if you prefer a higher smoke point than olive oil.
- Replace heavy cream with half-and-half for a lighter sauce version.
- Use freshly grated Parmesan instead of pre-shredded for a smoother sauce texture.
- Gluten-free pasta can be used for dietary preferences without compromising flavor.
- For a dairy-free recipe, substitute butter with vegan butter and omit Parmesan or use a plant-based cheese alternative.
