Description
This Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce is a quick and flavorful pasta dish that combines tender, spicy chicken with a rich, creamy parmesan sauce. Perfect for a weeknight dinner, it balances the heat of Cajun seasoning with the smoothness of butter and garlic, all tossed with al dente linguine for a satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 1 lb chicken breasts, cubed
- 1 tablespoon Cajun seasoning
Sauce
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 ½ cups heavy cream
- 1 cup freshly grated parmesan cheese
- Salt and black pepper to taste
Pasta and Garnish
- 8 oz linguine pasta
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Season the Chicken: Toss the cubed chicken breasts with the Cajun seasoning until they are evenly coated, ensuring every bite has a spicy kick.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the seasoned chicken and cook for about 5 to 6 minutes, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Garlic: In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute, stirring frequently, until the garlic becomes fragrant and slightly golden.
- Make the Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer over medium heat. Stir in the freshly grated parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Cook the Linguine: While the sauce simmers, cook the linguine in a large pot of salted boiling water according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta water, then drain the pasta thoroughly.
- Combine Pasta and Sauce: Add the cooked linguine along with the reserved pasta water to the skillet with the parmesan cream sauce. Toss everything together so the pasta is well coated with the sauce.
- Add Chicken Back: Return the cooked Cajun chicken to the skillet and stir gently to combine, allowing the chicken to warm through and get coated in the creamy sauce.
- Serve: Plate the Cajun garlic butter chicken linguine and garnish with chopped fresh parsley and extra parmesan cheese if desired. Serve hot for the best flavor.
Notes
- For a spicier dish, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- If the sauce is too thick, adjust consistency by adding more reserved pasta water a little at a time.
- Use freshly grated parmesan for the best flavor and smooth melting.
- Fresh parsley adds a nice bright contrast but can be omitted if unavailable.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
