Creamy, smoky, and just the right amount of spicy — this Smoky Cajun Chicken Linguine in Butter Cream Sauce is the kind of dinner that feels indulgent but comes together in under 30 minutes. Juicy Cajun-seasoned chicken meets a velvety butter-and-Parmesan cream sauce, tossing with al dente linguine for a comforting one-pan meal that’s weeknight-friendly and dinner-party worthy. Fun fact: Cajun seasoning is a clever blend born from resourceful Louisiana cooks who used pantry spices to make bold flavors — no fancy ingredients required. If you love quick creamy pasta dinners, you might also enjoy this Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for another comforting option. This recipe is simple, fast, family-friendly, and a guaranteed crowd-pleaser — let’s get cooking!
What is Smoky Cajun Chicken Linguine in Butter Cream Sauce?
What’s in a name? Smoky Cajun Chicken Linguine in Butter Cream Sauce sounds like a mouthful because it is — in the best way possible. Imagine tender strips of chicken dusted in Cajun spices and smoked paprika, seared until golden, then tossed with linguine in a luscious butter-and-cream sauce. Curious where the “smoky” comes from? A cheeky chef might say it’s because the paprika gives it a sultry wink, or maybe it’s the memory of a backyard grill. Is it romantic? Well, as the old saying goes, “the way to a man’s heart is through his stomach.” Ready to test that theory? Try this recipe and see who falls in love first — you or your guests.
Why You’ll Love This
- Bold, comforting flavor: The smoky paprika and Cajun seasoning give the chicken a deep, savory profile that pairs perfectly with a silky butter cream sauce and sharp Parmesan.
- Budget-friendly and fast: Using pantry spices and everyday ingredients keeps costs low and prep quick — perfect for busy weeknights or when you want something special without breaking the bank.
- Crowd-pleasing toppings: Fresh parsley and extra Parmesan add brightness and texture, while optional red pepper flakes deliver a kick for heat lovers.
If you enjoy layered flavors, this dish has the rich comfort of a cream pasta like our chicken rotini recipe but with a southern spice twist. Feeling adventurous? You might also check out a tangy twist in our Chicken and Avocado Enchiladas in Creamy Avocado Sauce for another creamy, satisfying meal. Ready to make dinner incredible tonight? You’ll love how quickly this comes together.
How to Make
Quick Overview
This recipe is easy, fast, and deeply satisfying. You’ll sear seasoned chicken for a caramelized exterior, make a smooth butter-cream sauce right in the same skillet to capture all those browned bits, then toss everything with cooked linguine. The standout elements are the creamy sauce and the smoky finish on the chicken. Total time: about 25–30 minutes (10 minutes prep, 15–20 minutes cooking).
Ingredients
- 2 boneless, skinless chicken breasts, cut into strips
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 1 1/2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 tablespoons unsalted butter
- 3/4 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley, for garnish
- Optional: red pepper flakes for added heat
Directions
- Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a bowl, toss chicken strips with Cajun seasoning and smoked paprika until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes, turning occasionally, until browned and cooked through. Remove from the skillet and set aside.
- Lower the heat to medium. In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant. Pour in chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and simmer until it thickens slightly. Add grated Parmesan cheese, whisking until smooth and creamy. Season with salt, pepper, and red pepper flakes (if desired).
- Add the cooked linguine to the skillet, tossing to coat in the sauce. Stir in the cooked chicken and mix well. Add a little reserved pasta water if the sauce needs thinning.
- Garnish with chopped parsley and serve with extra Parmesan cheese.
What to Serve With
- A crisp green salad (mixed greens, cucumber, cherry tomatoes, and a lemon vinaigrette) to cut through the richness.
- Garlic bread or crusty baguette for sopping up extra sauce.
- Roasted or steamed vegetables like asparagus, broccoli, or green beans for color and texture.
- A light white wine such as Sauvignon Blanc or Pinot Grigio, or a sparkling water with lemon for a non-alcoholic option.
Top Tips for Perfecting
- Even seasoning: Taste the sauce before tossing the pasta; Parmesan adds salt, so adjust carefully.
- Chicken thickness: Pound chicken strips to an even thickness for uniform cooking, or cut them into similar-sized strips.
- Don’t overheat the cream: Simmer gently to avoid curdling.
- Reserve pasta water: Starchy pasta water helps loosen and bind the sauce for silkier coating.
- Substitutions: Use half-and-half for a lighter sauce (sauce will be less rich), or swap linguine for fettuccine or penne. For a dairy-free version, try a cashew cream alternative and nutritional yeast instead of Parmesan.
- Avoid overcrowding: Cook chicken in a single layer so it browns properly; work in batches if needed.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended for best texture — cream sauces can separate when frozen and reheated, but you can freeze the chicken and pasta separately for up to 2 months if needed.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or cream to revive the sauce. Microwaving works in short intervals, stirring in between, and adding a tablespoon of reserved pasta water or milk to prevent dryness.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes. If using pre-cooked chicken, add it to the sauce at the end just to warm through so it doesn’t dry out.
How spicy is this dish?
Mild to medium by default. Cajun seasoning has some heat, but you can control it by reducing the Cajun seasoning or skipping the red pepper flakes.
Can I make this vegetarian?
Absolutely. Substitute the chicken with sautéed mushrooms, roasted cauliflower, or crispy tofu, and use vegetable broth instead of chicken broth.
What if my sauce is too thin or too thick?
If too thin, simmer a few more minutes to reduce; if too thick, add reserved pasta water or a splash of chicken broth until you reach the desired consistency.
Can I prepare components ahead of time?
Yes — cook and season the chicken and cook the pasta ahead, then store separately. Reheat and finish the sauce just before serving for the best texture.
Conclusion
This Smoky Cajun Chicken Linguine in Butter Cream Sauce is a perfect weeknight showstopper: quick to prepare, full of bold flavor, and irresistibly creamy. Whether cooking for family or hosting friends, this dish proves that simple ingredients can deliver restaurant-worthy results. If you enjoyed this twist on creamy Cajun pasta, check out this similar recipe for more inspiration: Creamy Cajun Chicken Pasta – Sip and Feast (https://www.sipandfeast.com/cajun-chicken-pasta-recipe/). Give it a try, and don’t forget to share the results with the people you love — dinner tastes better when it’s shared.
Smoky Cajun Chicken Linguine in Butter Cream Sauce
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts, cut into strips
- 12 oz Linguine pasta
- 2 tablespoons Olive oil
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 3 tablespoons Unsalted butter
- 0.75 cup Freshly grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley, for garnish
- Optional: red pepper flakes for added heat
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a bowl, toss chicken strips with Cajun seasoning and smoked paprika until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes, turning occasionally, until browned and cooked through. Remove from the skillet and set aside.
- Lower the heat to medium. In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant. Pour in chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and simmer until it thickens slightly. Add grated Parmesan cheese, whisking until smooth and creamy. Season with salt, pepper, and red pepper flakes (if desired).
- Add the cooked linguine to the skillet, tossing to coat in the sauce. Stir in the cooked chicken and mix well. Add a little reserved pasta water if the sauce needs thinning.
- Garnish with chopped parsley and serve with extra Parmesan cheese.