Can I make this recipe ahead of time?

Yes, prepare the chicken and sauce in advance, but cook the pasta fresh for best texture.

Can I use shrimp instead of chicken?

Absolutely! Shrimp pairs beautifully with Cajun seasoning and cooks quickly.

What’s the best way to make it less spicy?

Use mild paprika instead of cayenne and reduce red pepper flakes.

Can I freeze Cajun Chicken Linguine?

Yes, but the sauce may separate slightly upon thawing—reheat gently with extra cream.

What’s the best Parmesan cheese to use?

Freshly grated Parmesan melts smoother and offers better flavor than pre-shredded varieties.

Is this recipe kid-friendly?

Yes, simply lower the spice level to suit younger palates.

Irresistible Spicy Cajun Chicken Linguine In Creamy Garlic Parmesan Sauce -

Name: Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 2 lbs boneless, skinless chicken breasts (pounded to even thickness); 2 tbsp Cajun seasoning (divided); ½ tsp smoked paprika; Salt and black pepper, to taste; 2 tbsp olive oil; For the Pasta and Sauce: 16 oz linguine pasta; 2 tbsp butter; 3–4 cloves garlic, minced; 1 tbsp tomato paste (optional, for depth); 1 cup chicken broth; 2 cups heavy cream; ½ cup freshly grated Parmesan cheese; ¼–½ tsp red pepper flakes (optional, for heat); 2 tbsp fresh lemon juice; 4 tbsp fresh parsley, chopped (for garnish)

Description

This bold and creamy Cajun chicken linguine is packed with smoky, spicy seasoning, tender seared chicken, and a rich garlic Parmesan sauce. It’s a restaurant-quality pasta that’s perfect for weeknight dinners or special occasions comfort food with a spicy twist!

Ingredients

Scale

- 2 lbs boneless, skinless chicken breasts (pounded to even thickness)
- 2 tbsp Cajun seasoning (divided)
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Pasta and Sauce:
- 16 oz linguine pasta
- 2 tbsp butter
- 3–4 cloves garlic, minced
- 1 tbsp tomato paste (optional, for depth)
- 1 cup chicken broth
- 2 cups heavy cream
- ½ cup freshly grated Parmesan cheese
- ¼–½ tsp red pepper flakes (optional, for heat)
- 2 tbsp fresh lemon juice
- 4 tbsp fresh parsley, chopped (for garnish)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Season Chicken: Pat chicken dry. Season with 1 tbsp Cajun seasoning, smoked paprika, salt, and black pepper.
Sear Chicken: In a large skillet, heat olive oil over medium-high heat. Sear chicken breasts for 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a plate and let rest.
Prepare Sauce: In the same skillet, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in tomato paste and cook for another minute. Deglaze with chicken broth. Lower heat to medium, then pour in heavy cream. Simmer for 3–4 minutes.
Add Cheese & Spice: Stir in Parmesan cheese until melted and smooth. Add remaining Cajun seasoning and red pepper flakes to taste.
Combine: Slice chicken into strips. Return chicken and drained linguine to the skillet. Toss everything together, adding reserved pasta water as needed for desired sauce consistency.

Finish: Drizzle lemon juice over the pasta. Garnish with fresh parsley and extra Parmesan. Serve hot.

Notes

For extra creaminess, add 2 oz of softened cream cheese to the sauce.
Adjust spice level by reducing red pepper flakes or Cajun seasoning.
Substitute shrimp or sausage for chicken for a fun variation.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: Cajun, American

Nutrition

Serving Size: 6 servings
Calories: 580g
Sugar: 3g
Sodium: 780mg
Fat: 28g
Saturated Fat: 14g
Carbohydrates: 42g
Fiber: 2g
Protein: 36g
Cholesterol: 155mg