Spicy Cajun Chicken Linguine
This Spicy Cajun Chicken Linguine recipe captures the warmth and comfort of home-cooked meals with a fun, flavorful twist! It's surprisingly quick, incredibly easy, and guaranteed to be a hit with everyone.
Equipment
- Large skillet
- Large pot
Ingredients
Cajun Chicken
- 4 boneless, skinless chicken breasts about 6 oz each
- 2 tbsp Cajun seasoning Adjust to your preference
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp chopped fresh parsley
Creamy Parmesan Pasta
- 1 lb linguine pasta Or any long pasta you prefer!
- 4 tbsp butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese Freshly grated is best!
- 1/4 cup reserved pasta water
- 1/4 tsp salt To taste
- 1/4 tsp black pepper Freshly ground is always better
- 1/4 cup chopped fresh basil
Instructions
- Cook linguine according to package directions in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain and set aside.
- Pat chicken breasts dry with paper towels and generously season with Cajun seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for 5–7 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside to rest.
- Lower the heat to medium-low; add chicken broth and heavy cream to the skillet. Simmer for 3–4 minutes, allowing the sauce to slightly thicken. Remove from heat and set aside.
- In a separate skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
- Stir in heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked linguine to the Parmesan sauce and toss to coat. Add reserved pasta water, a tablespoon at a time, until you reach your desired sauce consistency.
- Slice the rested chicken and serve over the linguine. Garnish generously with fresh parsley, basil, and extra Parmesan cheese.
Notes
Substitute chicken with shrimp or Andouille sausage. Add a pinch of red pepper flakes for extra heat. For a vegetarian option, use firm tofu instead of chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.