Description
This Creamy Cajun Chicken Pasta is a flavorful and easy-to-make meal that combines tender chicken breasts seasoned with Cajun spices, linguine pasta, and a rich, creamy sauce made with garlic, tomatoes, heavy cream, and parmesan cheese. Perfect for a weeknight dinner with a comforting kick of spice and fresh parsley garnish.
Ingredients
Scale
Pasta
- 8 oz linguine pasta
- 1 tablespoon salt (for pasta water)
Chicken
- 2 boneless, skinless chicken breasts
- 1½ tablespoons Cajun seasoning, divided
- 2 teaspoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- â…” cup diced tomatoes
- 1 ½ cups heavy whipping cream
- ½ cup grated parmesan cheese
- remaining Cajun seasoning to taste (about ½ tablespoon)
Garnish
- 2 tablespoons parsley, finely chopped
- Freshly grated parmesan cheese, for serving
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the linguine pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta, cover, and keep it warm.
- Prepare the chicken: Beat the chicken breasts so they are even in thickness, then season all over with 1½ tablespoons of Cajun seasoning. This ensures even cooking and flavorful meat.
- Sear the chicken: Heat 2 teaspoons of olive oil in a large non-reactive skillet over medium-high heat. Once hot, add the chicken breasts and sear on both sides until golden brown. Reduce the heat to low and continue cooking until the chicken is cooked through and reaches an internal temperature of 165ËšF. Transfer the chicken to a cutting board, slice into thin strips, and cover to keep warm.
- Sauté garlic and tomatoes: In the same skillet over medium heat, melt the butter, then add the minced garlic and sauté for 30 to 60 seconds until fragrant. Add the diced tomatoes and cook for an additional 2 minutes to soften and meld the flavors.
- Make the sauce: Pour in the heavy whipping cream and sprinkle in the remaining Cajun seasoning to taste. Add the grated parmesan cheese, then bring the mixture to a simmer. Taste and adjust seasoning if necessary to balance the flavors.
- Toss pasta and chicken in sauce: Add the sliced chicken and cooked linguine to the sauce. Toss everything together until the pasta and chicken are evenly coated and warmed through. If the sauce is too thick, add some of the reserved warm pasta water to reach your desired consistency.
- Serve and garnish: Plate the pasta and garnish with freshly grated parmesan cheese and finely chopped parsley for a fresh finish. Serve immediately while hot.
Notes
- Be sure to reserve some pasta water to adjust the sauce consistency if needed.
- Use a meat thermometer to ensure chicken is cooked safely to 165ËšF.
- Adjust Cajun seasoning according to your spice preference and the brand’s saltiness.
- Use freshly grated parmesan cheese for the best flavor and texture.
- For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.
