Cajun Chicken Linguine
Indulge in the bold flavors of this creamy Cajun Chicken Linguine, a restaurant-quality dish you can easily recreate at home in just 40 minutes! Tender chicken breasts, coated in zesty Cajun seasoning, are seared to golden perfection and paired with al dente linguine tossed in a luxuriously creamy garlic-Parmesan sauce. A dash of paprika adds a smoky kick, while the option of fresh parsley and lemon wedges brightens the dish beautifully. Ideal for weeknight dinners or entertaining, this recipe strikes the perfect balance between spice and comfort. Serve up this one-pan masterpiece for a meal that's as easy as it is irresistibly flavorful!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons Cajun seasoning
- 12 ounces linguine pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 pieces garlic cloves, minced
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 2 pieces lemon wedges (optional for serving)
Instructions
Cook the linguine pasta in a large pot of salted boiling water until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Slice the chicken breasts horizontally to create thin, even-cut fillets. Pat the chicken dry with paper towels.
Rub the chicken with the Cajun seasoning on both sides, ensuring it is evenly coated.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and sear for 3-4 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet, then stir in the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
Stir in the heavy cream and let it simmer for 2-3 minutes, stirring occasionally.
Add the grated Parmesan cheese, paprika, salt, and black pepper to the cream sauce. Stir well until the cheese melts and the sauce thickens slightly.
Return the cooked linguine to the skillet and toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of reserved pasta water until the desired consistency is achieved.
Gently fold the sliced chicken into the pasta and sauce.
Serve warm, garnished with freshly chopped parsley and optional lemon wedges for a zesty finish.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 27.1 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.9 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
