Description
This Creamy Cajun Chicken Linguine features tender bite-sized chicken pieces seasoned with bold Cajun spices, tossed in a luscious spicy garlic cheese sauce made from heavy cream, cheddar, and Parmesan. Combined with sautéed garlic and red bell pepper, and served over perfectly cooked linguine, this dish is a flavorful and comforting meal ready in just 35 minutes.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp Cajun seasoning
Sauce
- 2 tbsp butter, divided
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups heavy cream
- 1 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
Pasta & Garnish
- 12 oz linguine pasta
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Chicken: Pat chicken pieces dry with paper towels and evenly coat them with Cajun seasoning to ensure the spices stick and flavor the meat thoroughly.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the seasoned chicken pieces and sear until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté Garlic and Bell Pepper: In the same skillet, add the remaining 1 tablespoon butter. Sauté the minced garlic for 30 seconds until fragrant, then add the diced red bell pepper. Cook until the pepper is softened, about 3-4 minutes.
- Make the Cheese Sauce: Pour in the heavy cream, scraping the bottom of the skillet to release any browned bits for extra flavor. Reduce heat to medium-low and whisk in the shredded cheddar and grated Parmesan cheese until the sauce is smooth and creamy.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente, according to package instructions (usually 9-11 minutes). Reserve 1/2 cup of pasta water, then drain the pasta.
- Toss Pasta with Sauce: Add the drained linguine into the skillet with the cheese sauce. Toss to coat the pasta well, adding reserved pasta water as needed to achieve a silky sauce consistency.
- Combine and Garnish: Top the creamy pasta with the cooked Cajun chicken pieces and sprinkle with fresh chopped parsley before serving.
Notes
- For an extra kick, add a pinch of cayenne pepper to the Cajun seasoning.
- Use freshly grated cheeses for a smoother melt and better flavor.
- If the sauce is too thick, loosen it with a splash of pasta water or additional cream.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stovetop or microwave.
- To reduce calories, substitute half-and-half for heavy cream, though the sauce will be less creamy.
