Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce

Save this recipe on:

Bold, rich, and unapologetically flavorful, Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce is the weeknight comfort meal your taste buds have been waiting for. Imagine juicy grilled chicken with a smoky Cajun crust sliced over a nest of silky linguine, all enveloped in a luscious cream sauce that’s generously laced with garlic and Parmesan. This dish is a beautiful balance of heat and cream, with the pasta clinging to every drop of that decadent sauce.

It’s the kind of meal that feels like a splurge but comes together in under 40 minutes. Whether you’re cooking to impress guests or simply indulging your pasta cravings after a long day, this recipe makes sure you don’t have to compromise on flavor. It’s hearty, satisfying, and carries just the right amount of kick to keep things interesting.

---

Ingredients for this Spicy Cajun Chicken Linguine

For the Cajun Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil

For the Creamy Garlic Parmesan Sauce:

• 2 tablespoons butter
• 4 garlic cloves, minced
• 1½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• ½ teaspoon crushed red pepper flakes (optional, for extra heat)

For the Pasta:

• 8 oz linguine pasta
• Salt for boiling water

Garnish:

• Chopped fresh parsley (optional)

---

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining. Set pasta aside.

Step 2: Season and Cook the Chicken

Rub the chicken breasts with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-6 minutes per side until golden brown and cooked through. Remove from pan and let rest for a few minutes before slicing into strips.

Step 3: Make the Garlic Parmesan Sauce

In the same skillet, reduce heat to medium. Melt the butter and add minced garlic. Cook for 1 minute until fragrant. Pour in the heavy cream and stir well. Allow to simmer for 3-4 minutes until it slightly thickens.

Add the Parmesan cheese gradually, stirring until melted and the sauce becomes smooth. Season with salt, pepper, and red pepper flakes if using. If the sauce is too thick, stir in a bit of reserved pasta water until desired consistency is reached.

Step 4: Combine and Serve

Add the cooked linguine to the sauce and toss until evenly coated. Plate the pasta and top with sliced Cajun chicken. Garnish with chopped fresh parsley if desired. Serve hot and enjoy the creamy, spicy magic!

---

Frequently Asked Questions

How spicy is this dish?

The heat level is moderate, coming mostly from the Cajun seasoning and optional red pepper flakes. Adjust the spice level by reducing or omitting the red pepper flakes.

Can I use a different type of pasta?

Yes! Fettuccine, penne, or even spaghetti work well if you don’t have linguine on hand.

What if I don’t have Cajun seasoning?

You can make a quick blend using paprika, garlic powder, onion powder, cayenne, thyme, and oregano. Mix to taste.

Can I use pre-cooked chicken?

Certainly. Just slice and heat the chicken before adding it to the final dish. You’ll lose a bit of the fresh sear flavor, but it still works in a pinch.

Is there a dairy-free version?

Swap out the heavy cream with unsweetened coconut cream and use nutritional yeast in place of Parmesan. It changes the flavor profile, but keeps it creamy.

How can I add vegetables to this recipe?

Toss in spinach, bell peppers, or sun-dried tomatoes when you add the garlic. They blend seamlessly into the creamy sauce.

---

Print

Save this recipe on: