Creamy Cajun Chicken Pasta
Juicy chicken breasts and tender linguine tossed in a creamy, flavorful Cajun sauce, ready in just 30 minutes. High in protein, full of good fats, and perfect for a quick, satisfying weeknight dinner.
Equipment
- 1 large pot (for boiling pasta)
- 1 large non-reactive skillet (for chicken and sauce)
- 1 cutting board (for slicing chicken)
- 1 chef’s knife (for chopping and slicing)
- 1 measuring cup and spoons
Ingredients
- 8 oz linguine pasta
- 2 boneless skinless chicken breasts
- 2 tsp olive oil
- 2 Tbsp unsalted butter
- 1½ –2 Tbsp Cajun seasoning adjust to taste
- 3 garlic cloves minced
- ⅔ cup diced tomatoes
- 1½ cup heavy whipping cream
- ½ cup grated Parmesan cheese
- 2 Tbsp parsley finely chopped (for garnish)
- 1 Tbsp salt for pasta water
Instructions
- Prepare the Pasta Water: Fill a large pot with water, leaving enough room for the pasta to move freely. Place the pot on the stove over high heat and bring it to a rolling boil. Once boiling, add 1 tablespoon of salt to season the water. This ensures the pasta absorbs flavor as it cooks.
- Cook the Pasta Al Dente: Add the linguine to the boiling water and cook according to the package instructions, usually about 8–10 minutes, until it is tender but still firm to the bite. Stir occasionally to prevent sticking. Once done, carefully reserve ½ cup of the pasta cooking water to adjust the sauce later if needed. Drain the pasta in a colander, cover it to keep warm, and set aside.
- Flatten and Season the Chicken: Place the chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound each breast until they are of even thickness, about ¾ inch thick. This ensures even cooking. Season both sides generously with 1½ tablespoons of Cajun seasoning, adjusting based on your preferred spice level.
- Sear the Chicken: Heat a large non-reactive skillet over medium-high heat and add 2 teaspoons of olive oil. Once the oil shimmers and is hot, carefully place the chicken breasts in the skillet. Sear for about 3–4 minutes on each side until the surface is golden brown and slightly crispy. Reduce the heat to low and continue cooking for an additional 4–6 minutes, or until the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a cutting board, slice into thin strips, and cover to retain warmth.
- Sauté Garlic and Butter: In the same skillet, without cleaning it, lower the heat to medium. Add 2 tablespoons of unsalted butter. Once melted, add the minced garlic and sauté for 30–60 seconds until fragrant. Take care not to burn the garlic, as it can turn bitter.
- Cook the Tomatoes: Add 2/3 cup of diced tomatoes to the garlic and butter mixture. Stir frequently for 2 minutes until the tomatoes soften slightly and release their natural juices. This step adds depth of flavor and a subtle tang to the creamy sauce.
- Make the Creamy Cajun Sauce: Pour 1½ cups of heavy whipping cream into the skillet with the garlic and tomatoes. Stir gently to combine. Add the remaining Cajun seasoning to taste, then incorporate ½ cup of grated Parmesan cheese. Reduce the heat to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning if necessary.
- Combine Pasta and Chicken: Add the sliced chicken back into the skillet, followed by the cooked linguine. Toss everything together gently but thoroughly to ensure each strand of pasta and each piece of chicken is coated in the creamy Cajun sauce. If the sauce feels too thick, gradually add a few tablespoons of the reserved pasta water until the desired consistency is reached.
- Garnish and Serve: Transfer the creamy Cajun chicken pasta to serving plates or a large serving bowl. Sprinkle 2 tablespoons of finely chopped parsley over the top and add extra grated Parmesan if desired. Serve immediately while hot to enjoy the full richness and flavor of the sauce.
Notes
- Always bring pasta water to a rolling boil with salt for perfectly seasoned pasta.
- Reserve a small portion of pasta water to adjust sauce consistency if needed.
- Flatten chicken breasts for even cooking and a tender texture.
- Sear chicken over medium-high heat to develop a golden, flavorful crust.
- Use a non-reactive skillet (avoid cast iron or copper) to prevent sauce curdling.
- Taste and adjust Cajun seasoning gradually, especially if your blend is pre-salted.
- Freshly grated Parmesan melts better and adds a richer, nuttier flavor.
- Simmer the cream sauce gently to allow flavors to meld without breaking.
