Let’s break it down! Savory Cajun Chicken over Creamy Parmesan Linguine brings the best of both bold and comforting flavors into one delicious dish. Think tender, Cajun-spiced chicken laid over silky linguine tossed in a luscious parmesan cream sauce. It’s the perfect marriage of heat and creaminess, creating a weeknight dinner that feels downright gourmet. And as the saying goes, “The way to a man’s heart is through his stomach”—this dish might just win you a standing ovation. If you’re ready to wow your family or spice up your dinner routine, this recipe is a must-try!
Why You’ll Love This
Here’s why this dish will become a go-to favorite in your kitchen:
1. Fiery Cajun Chicken with Depth
Cajun seasoning and smoked paprika give the chicken a smoky, spicy crust that’s bursting with flavor.
2. Rich and Creamy Sauce
A velvety parmesan cream sauce clings to every strand of linguine, making each bite heavenly and satisfying.
3. Homemade and Budget-Friendly
Skip the restaurant price tag—this dish delivers five-star flavor with pantry-friendly ingredients at a fraction of the cost. If you enjoy our Quick Shrimp Tacos, this one adds another easy crowd-pleaser to your recipe rotation.
How to Make Savory Cajun Chicken over Creamy Parmesan Linguine
Quick Overview
This recipe comes together in about 30 minutes, making it ideal for weeknights. With just a few steps, you’ll create a bold and creamy dish that’s sure to please everyone at the table.
Ingredients
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2 boneless, skinless chicken breasts, sliced into strips
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12 oz linguine pasta
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2 tbsp Cajun seasoning (adjust to taste)
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1 tsp smoked paprika
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4 cloves garlic, minced
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1 cup grated Parmesan cheese
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1 cup heavy cream
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Salt & black pepper, to taste
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Olive oil, for cooking
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Optional: chopped parsley or green onions for garnish
Step-by-Step Instructions
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Cook the Pasta
Bring a pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup of the pasta water, then drain and set aside. -
Season the Chicken
In a bowl, combine Cajun seasoning and smoked paprika. Toss chicken strips in the spice mix until well-coated. -
Sear the Chicken
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes until golden and fully cooked. Transfer to a plate and set aside. -
Make the Cream Sauce
In the same skillet, reduce heat to medium and add a touch more oil if needed. Sauté garlic for 1 minute. Pour in heavy cream and stir until it begins to simmer. Gradually whisk in Parmesan until melted and smooth. -
Combine Everything
Add the cooked linguine and chicken back into the skillet. Toss everything together until well coated. Use the reserved pasta water to loosen the sauce if needed. -
Serve
Garnish with parsley or green onions if desired. Serve immediately with a fresh side salad or garlic bread.
What to Serve It With
This dish is bold and creamy, so it pairs well with lighter sides to balance the richness:
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A crisp arugula or Caesar salad
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Garlic bread or roasted vegetables
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A chilled glass of Sauvignon Blanc or light Pilsner beer
Top Tips for Perfecting This Dish
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Don’t Skip the Seasoning: Make your own Cajun blend if needed (paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper).
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Even Cooking: Slice chicken evenly to ensure each piece cooks through at the same time.
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Loosen the Sauce: The pasta water helps keep your sauce creamy without being too thick.
Storing and Reheating Tips
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheat gently on the stovetop with a splash of cream or milk to revive the sauce’s creamy texture.
FAQs
Can I make this vegetarian?
Absolutely! Substitute the chicken with sautéed mushrooms, roasted red peppers, or tofu for a meatless version.
Is it spicy?
The Cajun seasoning brings a mild-to-medium heat. Adjust the amount to your preference or use a milder homemade blend.
Can I use other pasta types?
Yes! Fettuccine, penne, or spaghetti all work well with this sauce and protein.
Conclusion
Savory Cajun Chicken over Creamy Parmesan Linguine is more than a meal—it’s a flavor experience. It’s quick, satisfying, and absolutely crave-worthy. Whether you’re cooking for your family or a dinner date, this dish brings bold, comforting flavors to the table without a lot of fuss. Go ahead, spice up your weeknight with this creamy, Cajun-inspired classic!
Savory Cajun Chicken over Creamy Parmesan Linguine
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts cut into strips
Pasta
- 12 oz linguine pasta
Seasoning
- 2 tablespoons Cajun seasoning adjust to taste
- 1 teaspoon smoked paprika
Sauce
- 4 cloves garlic minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
Instructions
- 1. Cook the Linguine: Begin by boiling a large pot of salted water and cook the linguine according to package instructions until al dente. Reserve a half cup of pasta water, then drain and set aside.
- 2. Season the Chicken: In a bowl, mix the Cajun seasoning and smoked paprika. Toss the chicken strips in this spice blend to coat them evenly.
- 3. Sear the Chicken: In a large skillet over medium heat, add a splash of oil. Once it’s hot, add the seasoned chicken strips and cook until they are golden brown and cooked through, usually about 7-8 minutes. Remove from the skillet and set aside.
- 4. Prepare the Creamy Sauce: In the same skillet, add a bit more oil if needed and sauté the minced garlic for about 1 minute. Pour in the heavy cream and stir, allowing the mixture to simmer. Gradually add the grated Parmesan while stirring, allowing it to melt into the sauce.
- 5. Combine and Serve: Add the cooked linguine and seared chicken to the skillet, tossing everything in the creamy sauce. If it looks a bit thick, add a splash of the reserved pasta water to loosen it up. Serve hot, and enjoy!
1 comment
WOW. I made this tonight and it was a huge hit. I did make a few tweaks (some out of necessity, some out of laziness) that I’ll list, but I have to think I still captured the spirit of it. It’s going straight into our dinner rotation.
Changes I made:
– I used gluten free Barilla linguine for the pasta
– I did not save pasta water for the sauce since it was gf and I didn’t think it would behave the same way
– I used shredded BelGioso parmesan rather than grated. It was a 5oz container and I used the whole container as a way to thicken the sauce after the sauce was pretty thin after adding the 1c of cheese (thus the pasta water recommendation for non-gf people)
– The chicken I used was pre-cooked and sliced chicken breast from Costco, because I had it in the fridge and didn’t plan abead to thaw raw chicken breast from the freezer.
This was a great dinner that was easy to modify for celiac needs! Even my kid liked it and he’s incredibly picky. Highly recommend!