Description
A flavorful and creamy dish combining spicy Cajun-seasoned chicken with rich garlic parmesan linguine, perfect for a comforting weeknight dinner that impresses.
Ingredients
Scale
For the Chicken
- 2 large chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Linguine and Sauce
- 8 ounces linguine pasta
- 1 tablespoon butter (for sauce)
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- Salt, to taste
- 1/4 cup reserved pasta water (as needed)
- 2 tablespoons chopped fresh parsley
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels and evenly coat both sides with Cajun seasoning to ensure a spicy, flavorful crust.
- Sear the Chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Sear the chicken breasts for 4–5 minutes per side until they develop a golden brown crust and are cooked through. Remove from heat and set aside to rest.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Drain the pasta, reserving 1/4 cup of the pasta cooking water for later use.
- Sauté Garlic: In the same skillet used for chicken, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make the Sauce: Pour in heavy cream and bring to a gentle simmer. Gradually stir in freshly grated parmesan cheese until melted and the sauce becomes smooth and creamy.
- Toss Pasta in Sauce: Add the cooked linguine to the skillet with the parmesan cream sauce. Toss thoroughly to coat the pasta evenly. Use reserved pasta water a little at a time to adjust the sauce consistency to your preference.
- Slice and Serve: Slice the rested Cajun chicken breasts and arrange them on top of the creamy linguine.
- Garnish and Enjoy: Sprinkle chopped fresh parsley and additional parmesan cheese if desired. Serve immediately while hot.
Notes
- For extra heat, add a pinch of cayenne pepper to the Cajun seasoning mix.
- Make sure to reserve pasta water to loosen the sauce if it becomes too thick.
- Resting the chicken after cooking helps retain juices for moist, tender meat.
- Use freshly grated parmesan for best flavor and smooth melting.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid sauce separation.
