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Get a taste of Louisiana right at home with this bold Cajun chicken linguine. You’ll love how the kick of spicy chicken mingles with the creamy garlic Parmesan sauce. It comes together fast but looks like something you'd order out. Whenever I want a weekday dinner that wows, this is the one I pull from the pantry basics.
After coming back from New Orleans, I was craving those huge flavors. My first go at this pasta totally hit the spot. Now, it’s what I pull out whenever company’s coming. Empty dishes and everyone heading for seconds tell me I picked a winner.
Tasty Ingredients
- Parsley Sprinkling on chopped fresh parsley at the end perks up each serving and looks great
- Olive oil Starting with a solid olive oil helps you get the chicken nicely browned and brings out the flavor
- Red pepper flakes Add some for extra zing if you love extra heat, but skip if you prefer it mild
- Paprika Smoked or regular, it adds a soft, earthy flavor and turns the sauce a lovely color
- Garlic Mincing up fresh garlic gives the whole dish that unmistakable warm, inviting smell
- Parmesan cheese Grate it fresh if you can to get that incredible melt and nutty bite
- Heavy cream Swirls into the pan to make a sauce that hugs every bit of pasta
- Linguine pasta Wide, flat noodles grab the sauce perfectly so there’s never a dry bite
- Cajun seasoning Deep Louisiana flavor from this blend, packed with garlic, onion, paprika, and herbs
- Chicken breast Go with boneless skinless for the best texture, quick cooking, and soaks up the spices
Easy Instructions
- Final Warming
- Turn the heat to low, and let the pasta, chicken, and sauce come together for a few minutes. This helps everything soak up the flavor so it tastes like one dish, not separate parts.
- Combine It All
- Put the chicken back in the pan then add your drained linguine. Grab tongs and toss it together gently so every noodle gets plenty of sauce. Splash a little reserved pasta water if things look dry.
- Enrich the Sauce
- Slowly shake in the Parmesan—add it in three parts while you stir to keep the sauce smooth. Toss in paprika and a pinch of red pepper flakes until it gets nice and thick.
- Start the Sauce
- With the heat on medium, drop in the minced garlic right where you cooked the chicken. Let it sizzle for one minute, stirring so it doesn’t get too brown (bitter garlic is no fun). The brown bits in the pan are flavor gold.
- Make It Creamy
- Whisk in the cream, but don’t dump it all at once. Let it heat up lightly, just until it bubbles around the edges. If you let it go wild, it may split.
- Sear the Chicken
- Add your chicken slices to a hot skillet with olive oil—just enough so they don’t crowd. Let them cook for three minutes without stirring so a crust forms. Flip, keep cooking, and stop once they hit 165°F inside.
- Season the Chicken
- Press Cajun seasoning all over those chicken strips. Do this by hand so it really sticks. Give it five minutes to soak in before you start cooking.
- Cook the Pasta
- Drop your linguine into generously salted, boiling water. Boil just to al dente—usually 7-9 minutes. Scoop out some pasta water before draining since it helps the sauce if things get thick later.
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Cajun seasoning truly makes this dish shine. I found its magic the first time I accidentally poured in double what the directions said. Instead of burning up, the flavor got way deeper, and everyone wanted to know my trick. Sometimes, kitchen mixups end up better than you planned!
Plan Ahead Options
You can knock out some steps early to save a bunch of time later. Cook and season your chicken up to two days ahead, stash it in the fridge. Sauce can be whisked together up to a day in advance and warmed up gently. When you’re ready to eat, just toss in the sauce, chicken, and fresh pasta. It shaves nearly 20 minutes off your busy day.
Best Pairings
This dish holds up on its own, but a crisp green salad with a splash of lemony dressing brightens up that rich pasta. Want it even heartier? Grab some garlic bread to mop up every drop of sauce. If you’re pouring drinks, a chilled Sauvignon Blanc or a light Pinot Noir are both fresh matches for the creamy, spicy goodness without being too much.
Switch It Up
Make it your own depending on what you have. You can add sautéed peppers and onions for extra crunch, just cook them until they're a little soft before the garlic goes in. Want seafood? Swap chicken for shrimp or toss in some scallops—just don’t overcook. No meat? Mushrooms (try cremini or shiitake) give the sauce a rich, earthy bite that works beautifully with all that cream.
Common Queries
- → How can I make it less spicy?
If you want it milder, skip the red pepper flakes and cut back on Cajun seasoning. To make it spicer, add a pinch more red pepper flakes or some hot paprika.
- → What pasta works best other than linguine?
You can swap linguine for spaghetti, fettuccine, or even penne—you'll get a similar texture and taste.
- → Are there substitutes for heavy cream?
Yes! Use half-and-half or combine whole milk with a bit of melted butter for a lighter touch.
- → How can I make sure my chicken doesn't dry out?
Keep the heat at medium-high and remove the chicken from the pan right once it's cooked through to lock in moisture.
- → Can I prepare this ahead of time?
Absolutely. Cook everything separately, then mix them when you're ready to eat. Heat gently to keep the sauce nice and smooth.
- → How do I make this gluten-free?
Just swap out the pasta for a gluten-free option and make sure all other ingredients are certified gluten-free.