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Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce

A restaurant-quality meal at home featuring blackened Cajun-spiced chicken breasts served over tender linguine pasta tossed in a rich, glossy garlic Parmesan cream sauce. The perfect balance of heat and comforting creaminess.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun/Creole, Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 large boneless, skinless chicken breasts sliced horizontally or pounded thin
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil divided use
  • 1 tbsp unsalted butter for searing
Pasta
  • 1 lb linguine pasta
  • 2 tbsp kosher salt for pasta water
Creamy Sauce
  • 2 tbsp unsalted butter
  • 4 cloves fresh garlic minced
  • 1 cup chicken broth or white wine for deglazing
  • 1.5 cups heavy cream
  • 1.5 cups Parmesan cheese freshly grated
  • 1 tsp Cajun seasoning optional, for extra sauce spice
  • Salt and pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large deep skillet or sauté pan
  • Large pot for pasta
  • Tongs
  • Whisk
  • Cheese Grater

Method
 

  1. Pat chicken breasts dry. Drizzle with 1 tbsp olive oil and coat generously with 2 tbsp Cajun seasoning. Let sit for 10 minutes.
  2. Bring a large pot of salted water to a boil for the pasta.
  3. In a large skillet over medium-high heat, melt 1 tbsp butter with 1 tbsp olive oil. Sear chicken for 4-6 minutes per side until blackened and cooked through (165°F). Remove chicken and set aside covered with foil.
  4. Add linguine to boiling water and cook to al dente. Reserve 1 cup of pasta water before draining.
  5. Return the skillet to medium heat. Melt 2 tbsp butter and sauté minced garlic for 30 seconds. Pour in chicken broth to deglaze the pan, scraping up browned bits. Reduce liquid by half.
  6. Reduce heat to medium-low. Pour in heavy cream and optional extra Cajun seasoning. Bring to a simmer.
  7. Gradually whisk in freshly grated Parmesan cheese until melted and smooth. If too thick, add a splash of reserved pasta water to emulsify.
  8. Toss the drained linguine into the sauce to coat. Slice the chicken and serve on top of the pasta. Garnish with parsley and extra cheese.

Notes

For best results, grate your own Parmesan cheese to ensure a smooth sauce without clumps.