Here’s a Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce recipe that’s rich, bold, and ultra-satisfying. It combines heat from Cajun spices with the smooth indulgence of a creamy garlic-Parmesan sauce.
🌶️ Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce
🍽️ Servings: 4
⏱️ Total Time: ~35 minutes
📝 Ingredients
For the Cajun Chicken:
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2 large boneless skinless chicken breasts, thinly sliced
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1½ tbsp Cajun seasoning (store-bought or homemade)
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1 tbsp olive oil
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½ tsp smoked paprika (optional, for extra depth)
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Salt and pepper, to taste
For the Pasta:
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12 oz linguine
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Salted water, for boiling
For the Creamy Garlic Parmesan Sauce:
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3 tbsp butter
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4 cloves garlic, minced
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2 tbsp flour
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1½ cups heavy cream (or half & half)
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½ cup chicken broth
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1 cup grated Parmesan cheese
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½ tsp red pepper flakes (adjust to taste)
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
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Extra Parmesan, for topping
🔥 Optional Cajun Seasoning (DIY):
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp oregano
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½ tsp thyme
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¼ tsp cayenne (more if you like it spicier)
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Salt & pepper to taste
👩🍳 Instructions
1. Cook the Linguine:
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In a large pot of salted water, cook linguine according to package instructions until al dente. Drain and set aside.
2. Cook the Cajun Chicken:
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Season chicken slices generously with Cajun seasoning, paprika, salt, and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Add the chicken and sear for 4–5 minutes per side, or until fully cooked and browned. Remove and set aside.
3. Make the Garlic Parmesan Sauce:
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In the same skillet, reduce heat to medium and melt the butter.
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Add minced garlic and cook for about 30 seconds until fragrant.
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Whisk in the flour to create a roux; cook for 1 minute.
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Gradually whisk in the heavy cream and chicken broth.
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Let simmer for 2–3 minutes until slightly thickened.
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Stir in Parmesan cheese and red pepper flakes. Season with salt and black pepper to taste.
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Simmer until sauce coats the back of a spoon.
4. Combine Everything:
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Add cooked linguine and sliced Cajun chicken to the sauce. Toss to coat evenly.
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Simmer for 1–2 minutes to meld flavors. Add a splash of pasta water if needed to loosen the sauce.
5. Serve:
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Plate the pasta, top with extra Parmesan and parsley.
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Serve hot with garlic bread or a simple green salad.
🔄 Substitutions & Tips:
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Use shrimp or andouille sausage instead of chicken for variation.
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Swap heavy cream for half & half or a milk + cream cheese combo if you want it lighter.
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Add sautéed bell peppers or spinach for extra veggies and color.