Creamy Cajun Chicken Linguine (Printable Version)
Juicy Cajun chicken and linguine tossed in a smooth garlic parmesan cream sauce, ready in 35 minutes.
# Everything You’ll Need:
→ Protein
01 -
2 boneless skinless chicken breasts
→ Seasoning
02 -
2 tablespoons Cajun seasoning
03 -
Salt and black pepper, to taste
→ Fats
04 -
2 tablespoons olive oil
05 -
2 tablespoons butter
→ Aromatics
06 -
4 cloves garlic, minced
→ Liquids
07 -
3 cups chicken broth
08 -
1 cup heavy cream
→ Dairy
09 -
1 cup freshly grated Parmesan cheese
→ Pasta
10 -
8 ounces linguine pasta
→ Herbs (Optional)
11 -
Fresh parsley, chopped, for garnish
# Steps to Cook:
01 -
Season the chicken breasts evenly with Cajun seasoning, salt, and black pepper.
02 -
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 4 to 5 minutes on each side until fully cooked. Remove chicken and set aside.
03 -
Reduce heat to medium, add butter, and melt. Sauté the minced garlic for 30 to 60 seconds until fragrant.
04 -
Pour in chicken broth, scraping the bottom of the pot to deglaze and incorporate browned bits. Stir in heavy cream and bring the mixture to a gentle simmer.
05 -
Add the grated Parmesan cheese and stir until fully melted and the sauce is smooth.
06 -
Add linguine to the pot and cover. Simmer for 10 to 12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
07 -
Slice the cooked chicken and return it to the pot. Cook together for an additional 2 to 3 minutes to meld flavors.
08 -
Toss the dish with chopped parsley if desired, then serve immediately while hot.
# Extra Suggestions:
01 -
Use freshly grated Parmesan for optimal flavor and smooth sauce texture.