Description
This Savory Cajun Chicken over Creamy Parmesan Linguine is a delightful, flavor-packed dish featuring tender Cajun-seasoned chicken breasts paired with linguine tossed in a rich, creamy Parmesan sauce. With a touch of garlic, a hint of spice from red pepper flakes, and optional fresh parsley and lemon juice for brightness, this recipe offers a perfect balance of bold and comforting flavors in just 30 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
Pasta & Sauce
- 8 oz linguine pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish (Optional)
- Fresh parsley for garnish
- 1 tablespoon lemon juice
Instructions
- Season the Chicken: Rub both sides of the chicken breasts evenly with the Cajun seasoning. Let the chicken marinate for a few minutes to absorb the flavors.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6–7 minutes on each side until fully cooked through and golden brown on the outside. Remove the chicken from the skillet and let it rest.
- Cook the Pasta: While the chicken cooks, bring a pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Make the Cream Sauce: Using the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3–4 minutes until the sauce thickens slightly.
- Combine with Parmesan: Stir grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using) into the cream sauce. Stir until the cheese melts completely and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked linguine to the skillet with the creamy Parmesan sauce. Toss well to ensure every strand of pasta is coated with the luscious sauce.
- Slice the Chicken: Thinly slice the rested Cajun chicken breasts into strips for easy plating.
- Assemble the Dish: Serve the creamy Parmesan linguine on plates and top each with sliced Cajun chicken. Garnish with fresh parsley and a squeeze of lemon juice if desired, adding brightness and color.
Notes
- Marinating the chicken briefly enhances the depth of the Cajun flavor.
- Adjust the amount of red pepper flakes to control the spiciness of the dish.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it might be less rich.
- Freshly grated Parmesan cheese melts better and adds superior flavor compared to pre-grated cheese.
- Make sure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C).
- If desired, add steamed vegetables or a side salad for a balanced meal.
