Creamy Cajun Chicken Linguine with Garlic

Description:

Juicy Cajun-spiced chicken breasts are seared to perfection and served over a bed of linguine tossed in a luscious garlic-Parmesan cream sauce. Every bite packs a punch of smoky heat and buttery richness — a perfect balance of bold and comforting.

Origin:

This dish blends the bold flavors of Southern Cajun cooking with classic Italian cream-based pasta, bringing together the best of both worlds in one unforgettable plate.

Ingredients (Quantity):

For the Cajun Chicken:

2 large chicken breasts, sliced in half horizontally (to make 4 cutlets)
1 tbsp Cajun seasoning
1 tsp paprika
Salt & pepper, to taste
1 tbsp olive oil
1 tbsp butter

For the Creamy Garlic Linguine:

12 oz (340g) linguine pasta
2 tbsp butter
4 cloves garlic, minced
1 ½ cups heavy cream
¾ cup Parmesan cheese, freshly grated
½ tsp black pepper
Salt, to taste
¼ tsp chili flakes (optional)
Fresh parsley, chopped (for garnish)

Optional Add-ins:

½ cup sautéed mushrooms
1 cup spinach (add at the end to wilt)
Zest of ½ lemon for brightness

Instructions:

1. Cook the Pasta:

Boil linguine in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.

2. Season & Cook the Chicken:

Rub Cajun seasoning, paprika, salt, and pepper onto chicken.
In a large skillet, heat olive oil and butter over medium-high heat.
Cook chicken 4–5 minutes per side until golden and cooked through. Remove, rest for 5 minutes, then slice.

3. Make the Garlic Cream Sauce:

In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute).
Pour in cream and bring to a gentle simmer.
Stir in Parmesan cheese, pepper, and chili flakes (if using). Simmer until sauce thickens slightly (3–4 minutes).
Season with salt to taste.

4. Combine Pasta & Sauce:

Toss linguine in the garlic cream sauce. Add a splash of reserved pasta water if needed to loosen.
Top with sliced Cajun chicken and garnish with parsley.