Creamy Cajun Chicken Pasta

This creamy Cajun chicken pasta has become my go-to recipe when I need a restaurant-quality dinner without the fuss. The combination of tender chicken, al dente pasta, and a velvety cajun-spiced cream sauce creates a meal that satisfies even the pickiest eaters in my household.

I first made this pasta during a busy weeknight when I needed something quick yet impressive. My family was so captivated by the rich flavors that it's now in our regular dinner rotation. The way the creamy sauce clings to each strand of pasta makes this dish irresistible.

Ingredients

• Linguine pasta: forms the perfect base for capturing the creamy sauce
• Boneless skinless chicken breasts: provide lean protein that becomes juicy when properly cooked
• Olive oil: helps achieve that perfect golden sear on the chicken
• Unsalted butter: adds richness to the sauce base
• Cajun seasoning: brings the signature spicy flavor profile use quality seasoning for best results
• Fresh garlic cloves: create an aromatic foundation
• Diced tomatoes: add brightness and acidity to balance the cream
• Heavy whipping cream: creates the luxurious sauce texture
• Parmesan cheese: thickens the sauce and adds umami depth
• Fresh parsley: brightens the final dish with color and flavor

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook linguine according to package directions until perfectly al dente. Remember to reserve half a cup of pasta water before draining this starchy liquid is liquid gold for adjusting sauce consistency later. Keep the drained pasta covered to retain warmth.

Prepare the Chicken:

Pound chicken breasts to even thickness ensuring they cook uniformly. Season generously with Cajun seasoning on all sides allowing the spices to adhere to the meat. The even thickness guarantees juicy chicken throughout.

Sear the Chicken:

Heat olive oil in a large skillet until it shimmers. Add seasoned chicken and sear until golden brown on both sides about 3 minutes per side. Reduce heat and continue cooking until the internal temperature reaches 165°F. The initial high heat creates a flavorful crust while gentle heat finishes cooking without drying.

Make the Sauce Base:

In the same skillet add butter and minced garlic sautéing just until fragrant about 30-60 seconds. Add diced tomatoes and cook for another 2 minutes allowing them to soften slightly. Using the same pan captures all the browned bits from the chicken enhancing the sauce flavor.

Create the Cream Sauce:

Pour in heavy cream and add remaining Cajun seasoning. Stir in parmesan cheese and bring to a gentle simmer allowing the sauce to thicken slightly. Taste and adjust seasoning if needed. The sauce should coat the back of a spoon but still flow smoothly.

Combine and Serve:

Add sliced chicken and pasta to the sauce tossing gently until every strand is coated. If the sauce seems too thick add some reserved pasta water to reach desired consistency. Garnish with fresh parsley and additional parmesan cheese before serving. The hot pasta will continue absorbing flavors as it sits.

Save This

The Cajun seasoning is truly the star of this dish. I discovered my favorite brand after trying several different varieties. The first time I served this pasta at a family gathering my brother in law who normally dislikes spicy food went back for seconds and then asked for the recipe.

Storage and Reheating

This pasta keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and deepen overnight making leftovers something to look forward to. When reheating add a splash of cream or milk to refresh the sauce as it tends to thicken when chilled. Warm slowly over medium low heat or in 30 second microwave intervals stirring between each until heated through.

Ingredient Substitutions

No time to worry if you are missing an ingredient. Penne or fettuccine work wonderfully in place of linguine. Chicken thighs can substitute for breasts offering even more flavor though they require slightly longer cooking time. For a lighter version substitute half and half for the heavy cream though the sauce will be slightly thinner. No Cajun seasoning on hand? Create your own with paprika garlic powder onion powder dried oregano dried thyme cayenne pepper and salt.

Serving Suggestions

This rich pasta pairs perfectly with a crisp green salad dressed simply with lemon and olive oil to cut through the creaminess. Garlic bread makes an excellent side for sopping up any extra sauce. For a special touch serve with a glass of chilled Pinot Grigio or Sauvignon Blanc. When entertaining I sometimes add steamed asparagus or broccoli directly to the pasta for added color and nutrition.

Common Queries

→ What pasta shape works best?

Linguine is ideal for holding the creamy sauce, but fettuccine or spaghetti also work well.

→ How do you keep the chicken juicy?

Pound breasts to even thickness, season well, and sear until just cooked through to avoid drying out.

→ Can I adjust the spice level?

Yes, increase or decrease Cajun seasoning to taste, and consider brands with varying heat levels.

→ Is it possible to use another protein?

Shrimp or sliced turkey make tasty alternatives without changing the core flavor profile much.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to three days and reheat gently with a splash of cream.