Description
A flavorful and comforting dish featuring tender Cajun-seasoned chicken breasts served over creamy Parmesan linguine. This recipe combines a spicy, savory chicken with a rich, garlicky cream sauce coating perfectly cooked linguine pasta, making it an ideal weeknight dinner that comes together in just 30 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
Pasta and Sauce
- 8 oz linguine pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Fresh parsley for garnish (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Season the Chicken: Rub the chicken breasts with Cajun seasoning on both sides to ensure the meat is well-coated and flavorful. Set aside for a few minutes to let the seasoning penetrate.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for about 6–7 minutes on each side, or until they are fully cooked through and have a golden brown crust. Remove the chicken from the skillet and set aside to rest, allowing juices to redistribute.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the linguine pasta according to package instructions until al dente. Drain the pasta and set aside.
- Make the Cream Sauce: In the same skillet used to cook the chicken, reduce heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the sauce is slightly thickened.
- Combine with Parmesan: Stir in the grated Parmesan cheese along with salt, black pepper, and red pepper flakes if using. Continue stirring until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Add the drained linguine pasta into the skillet with the creamy Parmesan sauce. Toss everything together thoroughly so the pasta is evenly coated with the sauce.
- Slice the Chicken: Slice the rested Cajun chicken breasts into thin strips for easy serving and better presentation.
- Assemble the Dish: Plate the creamy Parmesan linguine and top it with the sliced Cajun chicken. Garnish with freshly chopped parsley and a squeeze of lemon juice if desired, to add freshness and brightness to the dish.
Notes
- If you prefer a milder flavor, reduce or omit the red pepper flakes.
- Allow the chicken to rest after cooking to keep it juicy and tender.
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
