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Cajun Chicken and Garlic Parmesan Linguine

Cajun Chicken and Garlic Parmesan Linguine for Comfort Food Bliss

This recipe for Cajun Chicken and Garlic Parmesan Linguine is a delightful blend of bold flavors and creamy textures, perfect for a quick, comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breast The star of the dish, providing juiciness and texture.
  • 2 tablespoons Cajun Seasoning Adds bold, smoky heat; use your favorite store-bought or homemade blend.
  • 2 tablespoons Olive Oil Essential for searing the chicken and enhancing its flavor.
For the Linguine
  • 12 ounces Linguine Flat pasta that perfectly captures the creamy sauce.
  • 2 tablespoons Butter Used for sautéing garlic and enriching the sauce's flavor profile.
  • 4 cloves Garlic Freshly minced for an aromatic base that elevates the dish.
For the Sauce
  • 1 cup Heavy Cream Creates a luxurious texture in the sauce; can be substituted for half-and-half.
  • 1 cup Parmesan Cheese Freshly grated for a rich, nutty flavor.
  • 2 tablespoons Parsley Adds freshness and color; can be omitted or replaced with your favorite herb.
  • 1 teaspoon Salt Essential for seasoning throughout and balancing flavors.
  • 1 teaspoon Pepper Essential for seasoning throughout and balancing flavors.
Optional Spiciness
  • 1 teaspoon Red Pepper Flakes For those who prefer added spice in their Cajun chicken and linguine.

Equipment

  • skillet
  • Pot
  • tongs

Method
 

Step-by-Step Instructions
  1. Pat the chicken breasts dry with paper towels and rub Cajun seasoning all over each piece. Heat a skillet over medium-high heat and add olive oil.
  2. Carefully place the seasoned chicken breasts in the hot skillet. Sear for about 5-6 minutes on each side until they're golden brown and reach an internal temperature of 165°F.
  3. While the chicken rests, bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente.
  4. In the skillet, reduce heat to medium and melt the butter. Once melted, add minced garlic and sauté until fragrant.
  5. Pour in the heavy cream, bring to a gentle simmer and allow to thicken slightly.
  6. Whisk in the freshly grated Parmesan cheese until melted and smooth. Adjust the sauce with reserved pasta water as needed.
  7. Toss the drained linguine into the creamy sauce, using tongs to coat evenly.
  8. Plate the linguine and top with sliced Cajun chicken. Garnish with fresh parsley and optional red pepper flakes.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 5mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in airtight containers; keeps in the fridge for up to 3 days and in the freezer for up to 3 months.

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