Cajun Chicken over Creamy Parmesan Linguine is a delicious and satisfying dish that brings a taste of Southern flavor to your dinner table. The combination of spicy Cajun chicken and rich, creamy pasta creates a delightful meal perfect for any occasion.
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Why Make This Recipe
This dish is not only easy to prepare but also packed with flavor. If you love creamy pasta and a little bit of spice, this recipe is for you. It’s a great choice for a family dinner or a cozy date night. Plus, it doesn’t take long to make, so you can whip it up even on a busy weeknight.
How to Make Cajun Chicken over Creamy Parmesan Linguine
Making Cajun Chicken over Creamy Parmesan Linguine is straightforward. Here’s how to do it:
Ingredients
- 2 boneless, skinless chicken breasts, cut into strips
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Fresh parsley, chopped (for garnish)
Directions
Start by prepping the chicken. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Coat the chicken strips with this spice blend, making sure every piece is well-seasoned.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
Meanwhile, cook the linguine in a large pot of boiling water according to the package instructions. Once cooked, drain the pasta, keeping a little of the pasta water aside for later if needed.
In the same skillet used for the chicken, add a bit more olive oil if necessary and sauté the minced garlic over medium heat for about 1 minute.
Pour in the chicken broth, scraping the flavorful bits from the skillet. Add the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly.
Add the cooked linguine to the skillet, tossing it in the creamy sauce until it’s evenly coated. Stir in the grated Parmesan cheese and let it melt into the sauce.
Plate the pasta and then the chicken. Garnish with a pinch of fresh parsley.
How to Serve Cajun Chicken over Creamy Parmesan Linguine
Serve this dish warm, straight from the skillet. It pairs well with a simple side salad or some crusty bread to soak up the delicious creamy sauce. Don’t forget to add some more freshly chopped parsley on top for color!
How to Store Cajun Chicken over Creamy Parmesan Linguine
If you have leftovers, store them in an airtight container in the refrigerator. It will keep for about 2-3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.
Tips to Make Cajun Chicken over Creamy Parmesan Linguine
- Make sure to keep an eye on the chicken while it cooks to avoid overcooking.
- Feel free to adjust the amount of Cajun seasoning based on your spice preference.
- If you want a bit more texture, add some cooked vegetables like spinach or bell peppers to the pasta.
Variation
You can use shrimp instead of chicken for a different protein option. Just cook the shrimp until they are pink and opaque, and follow the rest of the recipe as is.
FAQs
Can I use whole wheat pasta for this recipe?
Yes! Whole wheat pasta works just as well and adds a nutty flavor.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the chicken and sauce ahead of time and then combine them with the pasta just before serving.
Is this recipe spicy?
Yes, this dish has a bit of heat from the Cajun seasoning. You can reduce the amount of seasoning if you prefer a milder flavor.
Cajun Chicken over Creamy Parmesan Linguine
Ingredients
For the Cajun Chicken
- 2 pieces boneless, skinless chicken breasts, cut into strips
- 2 tablespoons Cajun seasoning
- 1.5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons olive oil For cooking
For the Pasta and Sauce
- 12 oz linguine pasta
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Coat the chicken strips with this spice blend, making sure every piece is well-seasoned.
Cooking the Chicken
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
Cooking the Pasta
- Meanwhile, cook the linguine in a large pot of boiling water according to the package instructions. Once cooked, drain the pasta, keeping a little of the pasta water aside for later if needed.
Making the Sauce
- In the same skillet used for the chicken, add a bit more olive oil if necessary and sauté the minced garlic over medium heat for about 1 minute.
- Pour in the chicken broth, scraping the flavorful bits from the skillet. Add the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly.
- Add the cooked linguine to the skillet, tossing it in the creamy sauce until it’s evenly coated. Stir in the grated Parmesan cheese and let it melt into the sauce.
Serving
- Plate the pasta and then the chicken. Garnish with a pinch of fresh parsley.
