Savory Cajun Chicken over Creamy Parmesan Linguine is a dish that brings comfort and bold flavor to the table without demanding hours in the kitchen. Perfectly seared chicken breasts coated in smoky Cajun spices sit on a bed of silky linguine tossed in a rich Parmesan cream sauce. It’s the kind of meal that tastes like something from your favorite bistro, yet comes together effortlessly at home. Whether you’re looking for an easy weeknight dinner, a cozy date night option, or an impressive dish for guests, this recipe hits the sweet spot of fast, flavorful, and filling.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons Cajun seasoning
2 tablespoons olive oil
8 oz linguine pasta
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice (optional)
Fresh parsley, chopped (for garnish, optional)
Instructions
Start by seasoning the chicken breasts on both sides with Cajun seasoning. If you have a bit of extra time, let them sit and marinate for about 15 to 30 minutes to deepen the flavor.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 6 to 7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside to rest while you prepare the pasta.
Bring a large pot of salted water to a boil and cook the linguine until al dente, according to the package instructions. Drain the pasta and set it aside.
In the same skillet used to cook the chicken, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, just until fragrant. Pour in the heavy cream and let it simmer for 3 to 4 minutes, stirring occasionally, until it slightly thickens.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes if you like a little extra heat. Stir until the cheese has melted completely and the sauce is smooth and creamy.
Add the cooked linguine to the skillet and toss to coat it thoroughly in the sauce. If the sauce is too thick, you can loosen it with a splash of reserved pasta water or a touch more cream.
Slice the Cajun chicken into strips and place on top of the creamy pasta. Finish the dish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for a pop of brightness.
Notes
For best results, use freshly grated Parmesan instead of the pre-shredded kind—it melts more smoothly into the sauce.
You can swap linguine for fettuccine or spaghetti depending on what you have on hand.
Want even more flavor? Add a few sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce.
The chicken can be grilled instead of pan-seared if you prefer a smokier touch or want to lighten the dish a bit.
Leftovers can be stored in the fridge for up to 3 days. Reheat gently with a splash of cream or milk to keep the sauce creamy.
FAQs
Can I make this dish ahead of time?
Yes, the chicken and sauce can both be made ahead and stored separately in the fridge. Reheat the sauce gently over low heat and cook fresh pasta just before serving for the best texture.
What if I don’t have Cajun seasoning?
You can easily make a quick blend using paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Adjust the heat level to your liking.
Is this dish gluten-free?
It can be! Just substitute your favorite gluten-free pasta and make sure your Cajun seasoning and Parmesan are certified gluten-free.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work wonderfully here and tend to stay juicy and flavorful.
What can I serve with this?
This dish is rich and satisfying on its own, but a crisp green salad or roasted vegetables on the side adds a nice balance. A slice of garlic bread doesn’t hurt either.
This Cajun Chicken Pasta is proof that comfort food doesn’t have to be complicated. With a few pantry staples and a bit of spice, you can create a restaurant-worthy meal in under 30 minutes.
PrintSavory Cajun Chicken over Creamy Parmesan Linguine
Savory Cajun Chicken over Creamy Parmesan Linguine is a dish that brings comfort and bold flavor to the table without demanding hours in the kitchen. Perfectly seared chicken breasts coated in smoky Cajun spices sit on a bed of silky linguine tossed in a rich Parmesan cream sauce. It’s the kind of meal that tastes like something from your favorite bistro, yet comes together effortlessly at home. Whether you’re looking for an easy weeknight dinner, a cozy date night option, or an impressive dish for guests, this recipe hits the sweet spot of fast, flavorful, and filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons Cajun seasoning
2 tablespoons olive oil
8 oz linguine pasta
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice (optional)
Fresh parsley, chopped (for garnish, optional)
Instructions
Start by seasoning the chicken breasts on both sides with Cajun seasoning. If you have a bit of extra time, let them sit and marinate for about 15 to 30 minutes to deepen the flavor.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 6 to 7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside to rest while you prepare the pasta.
Bring a large pot of salted water to a boil and cook the linguine until al dente, according to the package instructions. Drain the pasta and set it aside.
In the same skillet used to cook the chicken, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, just until fragrant. Pour in the heavy cream and let it simmer for 3 to 4 minutes, stirring occasionally, until it slightly thickens.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes if you like a little extra heat. Stir until the cheese has melted completely and the sauce is smooth and creamy.
Add the cooked linguine to the skillet and toss to coat it thoroughly in the sauce. If the sauce is too thick, you can loosen it with a splash of reserved pasta water or a touch more cream.
Notes
For best results, use freshly grated Parmesan instead of the pre-shredded kind—it melts more smoothly into the sauce.
You can swap linguine for fettuccine or spaghetti depending on what you have on hand.
Want even more flavor? Add a few sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce.
The chicken can be grilled instead of pan-seared if you prefer a smokier touch or want to lighten the dish a bit.
Leftovers can be stored in the fridge for up to 3 days. Reheat gently with a splash of cream or milk to keep the sauce creamy.