Description
This Creamy Cajun Chicken Pasta is a flavorful and comforting dish combining tender cajun-spiced chicken, al dente linguine, and a rich creamy sauce with parmesan and garlic. Perfect for a quick weeknight dinner that delivers on taste and texture in just 30 minutes.
Ingredients
Scale
For the Pasta
- 8 oz linguine pasta
- 1 Tbsp salt (for boiling water)
For the Chicken
- 2 boneless skinless chicken breasts
- 2 tsp olive oil
- 1½ Tbsp cajun seasoning (for seasoning chicken)
For the Sauce
- 2 Tbsp unsalted butter
- 3 garlic cloves (minced)
- 2/3 cup diced tomatoes
- 1 1/2 to 2 Tbsp cajun seasoning (divided, includes remaining seasoning for sauce)
- 1 1/2 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
To Serve
- 2 Tbsp parsley (finely chopped)
- Freshly grated parmesan cheese, optional
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add 1 Tbsp salt. Cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain. Cover to keep warm.
- Prepare the chicken: Beat the chicken breasts to an even thickness for even cooking. Season all over with 1½ Tbsp cajun seasoning to infuse the chicken with robust flavor.
- Sear the chicken: Heat 2 tsp olive oil in a large non-reactive skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear until golden brown on both sides. Reduce heat to low and continue sautéing until chicken is cooked through and reaches an internal temperature of 165˚F. Transfer to a cutting board, slice thinly, and cover to keep warm.
- Sauté garlic and tomatoes: In the same skillet over medium heat, melt 2 Tbsp unsalted butter. Add the minced garlic and sauté for 30-60 seconds until fragrant. Stir in the diced tomatoes and sauté for another 2 minutes to meld the flavors.
- Make the sauce: Pour in 1 1/2 cups heavy whipping cream, add the remaining cajun seasoning to taste, and stir in 1/2 cup grated parmesan cheese. Bring the mixture to a simmer, allowing the sauce to thicken slightly. Adjust seasoning as needed.
- Combine pasta and chicken with sauce: Add the sliced chicken and cooked pasta into the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated and warmed through. If the sauce is too thick, add reserved warm pasta water a little at a time to reach desired consistency.
- Serve: Plate the creamy cajun chicken pasta and garnish with finely chopped parsley and additional freshly grated parmesan cheese if desired. Serve immediately for best taste and texture.
Notes
- Use a non-reactive skillet like stainless steel or cast iron to prevent any metallic taste when cooking acidic ingredients.
- Adjust the amount of cajun seasoning based on the brand and your preferred spice level.
- Reserving pasta water is important to loosen up the sauce if it becomes too thick.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Make sure chicken is cooked to an internal temperature of 165°F for food safety.
