Description
This indulgent savory Cajun chicken and creamy garlic Parmesan linguine combines tender, spiced chicken chunks with a rich and velvety garlic Parmesan sauce, tossed perfectly with al dente linguine. A quick and flavorful dish that’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 pieces boneless, skinless chicken breasts, sliced into chunks
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil (for searing chicken)
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream (do not substitute)
- 1 cup Parmesan cheese, freshly grated
Pasta and Garnish
- 8 ounces linguine pasta
- 2 tablespoons parsley, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Seasoning the Chicken: Slice the chicken breasts into bite-sized chunks and toss them evenly with the Cajun seasoning to coat thoroughly.
- Searing the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken chunks and sear until golden brown on all sides, about 3-4 minutes per side, then remove from skillet and set aside.
- Cooking the Linguine: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain the pasta, reserving some pasta water to adjust the sauce later if needed.
- Preparing the Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn the garlic.
- Simmering the Cream: Pour in the heavy cream and simmer gently for 3-4 minutes, stirring frequently, until the cream slightly thickens.
- Incorporating Parmesan: Stir in the freshly grated Parmesan cheese until fully melted and the sauce becomes thick and creamy.
- Tossing Pasta with Sauce: Add the cooked linguine to the skillet, tossing gently to coat the pasta with the creamy sauce. Use reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Combining Chicken and Pasta: Fold the seared Cajun chicken back into the skillet with the linguine and sauce. Stir to combine and heat through for about 2 minutes.
- Final Seasoning and Garnish: Season the dish with salt and pepper to taste. Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- For best flavor, use freshly grated Parmesan cheese instead of pre-grated.
- Do not substitute heavy cream with lighter dairy options as it affects the sauce texture.
- Adjust Cajun seasoning amount based on your spice preference.
- Reserve some pasta water before draining to help thin the sauce if needed.
- Serve immediately for optimal taste and sauce consistency.
