Description
This Cajun Chicken Linguine is a flavorful and creamy pasta dish featuring tender, spiced chicken breasts seared to perfection and tossed with linguine in a rich Parmesan and garlic cream sauce. With a hint of heat from Cajun seasoning and optional red pepper flakes, this quick and easy meal is perfect for a satisfying dinner in just 30 minutes.
Ingredients
Scale
Protein
- 2 chicken breasts
Seasonings & Oils
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pinch red pepper flakes (optional)
Pasta & Sauce
- 8 ounces linguine
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons parsley, chopped
- 1/2 cup reserved pasta water
Instructions
- Prepare the chicken: Pat the chicken breasts dry using paper towels and rub them evenly with Cajun seasoning, ensuring each piece is well-coated for maximum flavor.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Place the chicken breasts into the hot skillet and cook for 5 to 6 minutes on each side until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
- Make the sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add cream and reduce: Pour in the heavy cream and allow it to simmer gently for 3 to 4 minutes, stirring occasionally to combine and slightly thicken.
- Incorporate Parmesan: Whisk in the grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce becomes too thick, add some reserved pasta water a little at a time to achieve the desired consistency.
- Toss linguine in sauce: Add the cooked linguine to the sauce, tossing well to ensure the pasta is evenly coated with the creamy Cajun sauce.
- Serve: Plate the linguine, top with sliced Cajun chicken, and garnish with chopped parsley and a pinch of red pepper flakes if desired for an extra kick.
Notes
- For extra heat, increase the amount of red pepper flakes according to your preference.
- Be careful not to overcook the garlic to avoid bitterness.
- Reserve pasta water carefully as it helps to loosen the sauce without diluting flavor.
- Resting the chicken after cooking helps retain its juices and ensures tenderness.
