Description
A rich and flavorful creamy Cajun chicken pasta featuring perfectly seared chicken breasts, a spicy Cajun cream sauce with garlic and diced tomatoes, tossed with al dente linguine and finished with parmesan cheese and fresh parsley. Perfect for a comforting dinner with a Cajun-inspired kick.
Ingredients
Scale
Pasta
- 8 oz linguine pasta
Chicken
- 2 boneless skinless chicken breasts
- 2 tsp olive oil
- 1 1/2 to 2 Tbsp Cajun seasoning, divided
Sauce
- 2 Tbsp unsalted butter
- 3 garlic cloves, minced
- 2/3 cup diced tomatoes
- 1 1/2 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
Garnish
- 2 Tbsp parsley, finely chopped
Instructions
- Cook Pasta: Bring a large pot of water to a boil, adding 1 Tbsp salt. Cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta, cover it, and keep warm.
- Prepare Chicken: Beat the chicken breasts to an even thickness and season all over with 1 1/2 Tbsp of Cajun seasoning.
- Sear Chicken: Heat 2 tsp olive oil in a large non-reactive skillet over medium-high heat. Once hot, add the chicken breasts and sear on both sides until nicely browned. Reduce heat to low and sauté until the chicken is cooked through and reaches an internal temperature of 165°F. Transfer the chicken to a cutting board, slice into thin strips, and cover to keep warm.
- Make Sauce Base: In the same skillet, over medium heat, add butter and garlic. Sauté for 30 to 60 seconds until the garlic is fragrant. Add diced tomatoes and sauté for 2 more minutes.
- Add Cream and Cheese: Stir in the heavy whipping cream, the remaining Cajun seasoning (adjust to taste), and grated parmesan cheese. Bring the sauce to a gentle simmer and season with salt if needed.
- Combine Pasta and Chicken: Add the sliced chicken and cooked linguine to the sauce. Toss everything together until well combined and heated through. If the sauce is too thick, add reserved pasta water a little at a time to thin it to your desired consistency.
- Serve: Serve the creamy Cajun chicken pasta immediately, garnished with freshly grated parmesan cheese and chopped parsley for a fresh finish.
Notes
- Avoid using cast iron or copper pans when making creamy sauces with acidic ingredients like tomatoes, as they can react and cause the sauce to become grainy.
- If your Cajun seasoning has a high salt content, start with half the recommended amount and add more to taste to prevent oversalting.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
