Description
This Creamy Cajun Chicken Pasta is a flavorful and comforting dish combining tender seared chicken breast with a rich, spicy Cajun cream sauce tossed with linguine pasta. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner that feels indulgent and satisfying with a hint of bold Cajun spice.
Ingredients
Pasta
- 8 oz linguine pasta
- 1 Tbsp salt (for pasta water)
Chicken
- 2 boneless skinless chicken breasts
- 2 tsp olive oil
- 1 1/2 Tbsp Cajun seasoning (for seasoning chicken)
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
- Remaining 1/2 to 1/2 1/2 Tbsp Cajun seasoning (to taste, added to sauce)
Garnish
- 2 Tbsp parsley, finely chopped
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta, cover, and keep warm.
- Prepare the Chicken: Pound the chicken breasts to an even thickness for uniform cooking. Season them all over with 1 1/2 tablespoons of Cajun seasoning.
- Sear the Chicken: Heat 2 teaspoons of olive oil in a large non-reactive skillet over medium-high heat. Once hot, add the chicken breasts and sear both sides until nicely browned. Reduce heat to low and continue cooking until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board, slice into thin strips, and cover to keep warm.
- Sauté Garlic and Tomatoes: In the same skillet over medium heat, add the butter and minced garlic, sautéing for 30 to 60 seconds until fragrant. Add the diced tomatoes and cook for another 2 minutes to soften.
- Make the Creamy Cajun Sauce: Pour in the heavy whipping cream, add the remaining Cajun seasoning to taste, and stir in the grated parmesan cheese. Bring the mixture to a gentle simmer and adjust seasoning as needed.
- Combine Pasta, Chicken, and Sauce: Return the sliced chicken and cooked pasta to the skillet. Toss everything together to coat the pasta and chicken in the creamy sauce and warm through. Add the reserved pasta water gradually to thin the sauce to your liking.
- Garnish and Serve: Serve the pasta topped with freshly grated parmesan and chopped parsley for a burst of color and freshness.
Notes
- The amount of Cajun seasoning can be adjusted based on the brand’s spice level and personal preference for heat.
- Pounding the chicken breasts ensures even cooking and tender results.
- Reserve pasta water to adjust the sauce consistency without diluting flavor.
- Use a non-reactive skillet like stainless steel or non-stick to avoid reaction with acidic tomatoes.
- Check chicken doneness with a meat thermometer for food safety and optimal juiciness.
