Smoky Cajun Chicken Linguine in Butter Cream Sauce
Creamy, smoky, and just the right amount of spicy, this Smoky Cajun Chicken Linguine in Butter Cream Sauce is a comforting one-pan meal that comes together in under 30 minutes.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to revive the sauce.