Description
This creamy Cajun chicken pasta is a flavorful and comforting dish featuring tender seared chicken breasts seasoned with Cajun spices, tossed in a rich and creamy parmesan sauce with linguine pasta. Perfect for a satisfying weeknight dinner, it combines spicy, creamy, and cheesy elements for a delightful meal that serves six.
Ingredients
Scale
Pasta
- 8 oz linguine pasta
- 1 tablespoon salt (for pasta water)
Chicken
- 2 boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 1 ½ tablespoons Cajun seasoning, divided
Sauce
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- â…” cup diced tomatoes
- 1 ½ cups heavy whipping cream
- ½ cup grated parmesan cheese
- Remaining ½ to ½ ½ tablespoons Cajun seasoning (to taste)
To Serve
- 2 tablespoons parsley, finely chopped
- Additional freshly grated parmesan cheese (optional)
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 pasta water, then drain the pasta, cover it, and keep warm.
- Prepare Chicken: Beat the chicken breasts to an even thickness for uniform cooking. Season all over with 1 ½ tablespoons of Cajun seasoning.
- Sear Chicken: Heat 2 teaspoons of olive oil in a large non-reactive skillet over medium-high heat. Once hot, add the chicken breasts and sear on both sides until golden brown. Reduce the heat to low and continue sautéing the chicken until cooked through and the internal temperature reaches 165˚F. Transfer the chicken to a cutting board, slice into thin strips, then 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 30-60 seconds until the garlic is fragrant. Add ⅔ cup of diced tomatoes and sauté for another 2 minutes to meld the flavors.
- Make Sauce: Pour in 1 ½ cups of heavy whipping cream, add the remaining Cajun seasoning to taste, and stir in ½ cup grated parmesan cheese. Bring the sauce to a gentle simmer. Taste and adjust seasoning if necessary.
- Combine and Serve: Add the sliced chicken and cooked linguine pasta to the sauce. Toss everything together thoroughly until well combined and warmed through. If the sauce is too thick, add some of the reserved pasta water to thin it to your desired consistency. Serve topped with freshly grated parmesan cheese and chopped parsley for a fresh finish.
Notes
- You can adjust the amount of Cajun seasoning to suit your preferred spice level.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Reserve pasta water is key to thinning the sauce without watering down flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Use freshly grated parmesan for the best texture and flavor impact.
