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Creamy Cajun Chicken Linguine

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Creamy Cajun chicken linguine is a comforting pasta dish featuring tender chicken, bold Cajun spices, and a luscious, velvety sauce that clings to every strand of linguine. It’s a quick, crowd-pleasing dinner that’s easy enough for weeknights but impressive enough for guests.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb), sliced thin
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt (adjust if Cajun seasoning is salty)
  • 12 oz linguine (regular, whole wheat, or gluten-free)
  • Water for boiling pasta
  • 1 tsp salt (for pasta water)
  • 3 tbsp unsalted butter
  • 1 red bell pepper, sliced thin
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or half-and-half for lighter sauce)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • Salt, to taste
  • 2 tbsp chopped fresh parsley
  • Extra Parmesan cheese, for serving
  • Lemon wedges (optional, for serving)

Instructions

  1. Pat chicken breasts dry and slice into 1/2-inch strips. Toss with Cajun seasoning and 1/2 tsp salt until evenly coated. Set aside for 10 minutes.
  2. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions (usually 9-11 minutes) until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer (work in batches if needed). Sear for 2-3 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove chicken to a plate and cover loosely with foil.
  4. In the same skillet, melt butter over medium heat. Add sliced bell pepper and diced onion. Sauté for 4-5 minutes, until softened and fragrant, scraping up any browned bits.
  5. Add minced garlic, smoked paprika, black pepper, and cayenne (if using). Cook for 1 minute, stirring constantly, until fragrant.
  6. Pour in heavy cream and chicken broth. Stir well, bring to a simmer, and cook for 3-4 minutes until slightly thickened. Stir in Parmesan cheese until smooth and melted. Taste and adjust salt or Cajun seasoning as needed.
  7. Add drained linguine and cooked chicken to the skillet. Toss until everything is well coated with sauce. If sauce is too thick, add reserved pasta water a splash at a time until desired creaminess is reached.
  8. Sprinkle with chopped parsley and extra Parmesan. Serve immediately with lemon wedges on the side.

Notes

Start with less Cajun seasoning if sensitive to spice and add more to taste. For a lighter version, use half-and-half or evaporated milk. Gluten-free pasta and chicken thighs can be substituted. Reserve pasta water is key for a silky sauce. Leftovers reheat well with a splash of milk or broth. Add extra veggies like spinach or mushrooms for variety.

Nutrition

Keywords: creamy cajun chicken linguine, cajun pasta, chicken pasta, easy weeknight dinner, spicy pasta, comfort food, southern recipes, linguine, skillet dinner

Find it online: https://bitefuljoy.com/creamy-cajun-chicken-linguine-best-easy-pasta-dinner-recipe/