Dinner

Savory Cajun Chicken and Creamy Garlic Parmesan Linguine Recipe

Bymia larkspur January 13, 2026January 13, 2026

Introduction

Enjoy a deliciously creamy and flavorful meal with this Savory Cajun Chicken and Creamy Garlic Parmesan Linguine. This dish combines tender, spicy chicken breasts with a rich garlic Parmesan sauce, all tossed with perfectly cooked linguine for a satisfying dinner any night of the week.

On a white plate, there is a serving of pasta mixed with creamy sauce, which is light beige with small pieces of red and green herbs spread throughout. The pasta strands look soft and glossy, arranged in a loose mound on the left side. On the right side of the plate, there are pieces of grilled chicken, with a golden brown and slightly charred surface, coated with green herbs and red spices. Both the pasta and chicken are sprinkled with fresh green parsley, adding a bright contrast to the dish. The plate sits on a white marbled surface, and the photo is taken with an iphone --ar 4:5 --v 7

Ingredients

2 Chicken breasts
1 tablespoon Cajun seasoning
1 tablespoon Olive oil
8 ounces Linguine
2 tablespoons Butter
4 cloves Garlic, minced
1 cup Heavy cream
1 cup Parmesan cheese, freshly grated
2 tablespoons Parsley, chopped
1 teaspoon Salt (to taste)
1 teaspoon Black pepper (to taste)
1 pinch Red pepper flakes (optional)
1/2 cup Reserved pasta water

Instructions

Step 1: Pat the chicken breasts dry and rub them evenly with the Cajun seasoning.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5–6 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest, then slice.
Step 3: Boil the linguine in salted water until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Step 5: Pour in the heavy cream and let it simmer gently for 3–4 minutes to thicken slightly.
Step 6: Whisk in the grated Parmesan cheese until it melts completely. Add reserved pasta water as needed to loosen the sauce to your desired consistency.
Step 7: Toss the cooked linguine in the creamy sauce until well coated.
Step 8: Serve the linguine topped with the sliced Cajun chicken. Garnish with chopped parsley and a pinch of red pepper flakes if using.

Tips & Variations

For extra heat, increase the amount of Cajun seasoning or add more red pepper flakes to the sauce.
Substitute heavy cream with half-and-half for a lighter sauce, but reduce the simmering time to prevent curdling.
Use freshly grated Parmesan for the best flavor and smoothest sauce texture.
Adding a squeeze of lemon juice before serving can brighten the flavors and balance richness.

Storage

Store leftover Cajun chicken and linguine in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to restore the sauce’s creaminess.

How to Serve

A white plate holds two main layers: on the left side, creamy fettuccine pasta mixed with green herbs and sprinkled with grated cheese, showing a smooth, rich texture; on the right side, golden-brown grilled chicken pieces cut into bite-sized cubes with a charred, slightly crispy surface topped with small green herb bits. The pasta and chicken are placed side by side, contrasting the creamy pale-yellow pasta with the warm, browned meat over a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this sauce pairs well with other pasta shapes like fettuccine, penne, or spaghetti. Just adjust cooking time accordingly to your pasta choice.

How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. Slicing it after resting will also help confirm it’s cooked perfectly.