Description
This Creamy Cajun Chicken Pasta is a flavorful and comforting dish featuring tender chicken breasts seasoned with Cajun spices, tossed with linguine pasta in a rich and creamy tomato-based sauce. Perfect for a quick weeknight dinner with a spicy kick and indulgent texture.
Ingredients
Units
Scale
Pasta
- 8 oz linguine pasta
- 1 Tbsp salt (for pasta water)
Chicken
- 2 boneless skinless chicken breasts
- 1 1/2 Tbsp Cajun seasoning, divided
- 2 tsp olive oil
Sauce
- 2 Tbsp unsalted butter
- 3 garlic cloves, minced
- 2/3 cup diced tomatoes
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
- Remaining Cajun seasoning to taste (approximately 1/2 to 1/2 1/2 Tbsp)
Garnish
- 2 Tbsp parsley, finely chopped
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the linguine pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta, cover it, and keep warm.
- Prepare the chicken: Beat the chicken breasts to even thickness for uniform cooking. Season all over with 1½ tablespoons of Cajun seasoning.
- Cook the 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. Reduce heat to low and continue to sauté until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Transfer the chicken to a cutting board, slice into thin strips, then cover and keep warm.
- Make the sauce: In the same skillet, add 2 tablespoons of unsalted butter and the minced garlic. Sauté for 30 to 60 seconds until the garlic becomes fragrant. Add the diced tomatoes and sauté for an additional 2 minutes to meld the flavors.
- Add cream and cheese: Pour in the heavy whipping cream, sprinkle in the remaining Cajun seasoning to desired taste, and stir in the grated Parmesan cheese. Bring the sauce to a gentle simmer. Taste and adjust seasoning as necessary.
- Combine pasta and chicken with sauce: Add the sliced chicken and drained pasta to the skillet with the sauce. Toss everything together until the pasta and chicken are thoroughly coated and warmed through. If the sauce is too thick, add some reserved pasta water incrementally to reach desired consistency.
- Serve and garnish: Plate the creamy Cajun chicken pasta and garnish with freshly grated Parmesan cheese and finely chopped parsley. Serve immediately for best flavor and texture.
Notes
- Use more or less Cajun seasoning depending on your preferred spice level and the strength of the seasoning brand.
- Be sure not to overcook the chicken to keep it juicy and tender.
- The reserved pasta water helps loosen the sauce and helps it cling better to the pasta.
- A non-reactive skillet (such as stainless steel or seasoned cast iron) is recommended to avoid metallic flavors.
- For a lighter version, you can use half-and-half instead of heavy cream, but the sauce will be less rich.
