Description
A rich and flavorful Creamy Cajun Chicken Pasta featuring tender chicken breasts seasoned with bold Cajun spices, simmered in a luscious parmesan cream sauce, and tossed with perfectly cooked linguine. Ready in just 30 minutes, this hearty dish brings a comforting taste of Southern-inspired cuisine to your dinner table.
Ingredients
Scale
Pasta
- 8 oz linguine pasta
- 1 tablespoon salt (for boiling water)
Chicken
- 2 boneless, skinless chicken breasts
- 1½ tablespoons Cajun seasoning, divided
- 2 teaspoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- â…” cup diced tomatoes
- 1½ cups heavy whipping cream
- ½ cup grated parmesan cheese
- Additional Cajun seasoning to taste
Garnish
- 2 tablespoons parsley, finely chopped
- Freshly grated parmesan cheese (optional, for serving)
Instructions
- Cook Pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the linguine pasta according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and cover it to keep warm.
- Prepare Chicken: Beat the chicken breasts to an even thickness to ensure even cooking. Season all over with 1½ tablespoons of Cajun seasoning.
- Sear Chicken: Heat 2 teaspoons of olive oil in a large non-reactive skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts and sear on both sides until golden brown. Reduce heat to low and continue cooking until the internal temperature reaches 165ËšF (74ËšC). Remove the chicken from the skillet, transfer to a cutting board, slice into thin strips, and cover to keep warm.
- Sauté Aromatics: In the same skillet, over medium heat, add 2 tablespoons of unsalted butter and the minced garlic. Sauté for 30 to 60 seconds until the garlic is fragrant. Add the diced tomatoes and cook for another 2 minutes, stirring occasionally.
- Make Sauce: Pour in 1½ cups of heavy whipping cream along with the remaining Cajun seasoning to taste. Stir in ½ cup of grated parmesan cheese and bring the mixture to a gentle simmer. Adjust seasoning as needed to balance the flavors.
- Combine and Serve: Add the sliced chicken and cooked linguine to the sauce in the skillet. Toss everything together until well combined and heated through. If the sauce is too thick, gradually add some of the reserved warm pasta water to thin it to your desired consistency. Serve immediately garnished with freshly grated parmesan cheese and finely chopped parsley.
Notes
- Be careful not to overcook the chicken to keep it tender and juicy.
- Use freshly grated parmesan cheese for the best flavor and texture in the sauce.
- You can adjust the amount of Cajun seasoning to suit your spice preference.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream but the sauce will be less rich.
- Reserve some pasta water to help adjust sauce consistency as needed.
