Description
A delicious and creamy Cajun chicken pasta made with linguine, seasoned chicken, and a rich sauce.
Ingredients
Scale
- 8 oz linguine pasta (can substitute with fettuccine or penne)
- 2 boneless skinless chicken breasts (medium, about 1 to 1 lbs total weight)
- 2 tsp olive oil (for searing the chicken)
- 2 Tbsp unsalted butter
- 1 Tbsp Cajun seasoning (divided use; adjust to heat preference)
- 3 garlic cloves (large, minced)
- 2/3 cup diced tomatoes
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese (freshly grated)
- 2 Tbsp fresh parsley (finely chopped for garnish)
- 1 Tbsp salt (for pasta water)
Instructions
- Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon of salt.
- Place chicken breasts between plastic wrap or parchment paper. Pound to an even ¾-inch thickness using a meat mallet or heavy pan.
- Pat chicken dry with paper towels. Season both sides generously with 1½ tablespoons of Cajun seasoning. Set aside.
- Mince garlic finely. Measure out diced tomatoes, heavy cream, and Parmesan cheese.
- Add linguine to boiling water. Stir immediately and cook for 1 minute less than package directions.
- Before draining, reserve at least ½ cup of pasta water. Drain pasta without rinsing.
- Heat a large skillet over medium-high heat. Add olive oil and let it shimmer, about 30 seconds.
- Place seasoned chicken breasts in the pan. Cook undisturbed for 5 minutes until golden-brown.
- Flip chicken, reduce heat to medium-low, and cook for 5-6 minutes more until internal temperature reaches 165°F.
- Transfer chicken to a cutting board and tent loosely with foil. Let rest while building the sauce.
- Keep the skillet over medium heat. Add butter and let it melt completely.
- Add minced garlic and stir constantly for 30-60 seconds until fragrant. Do not let it brown too much.
- Immediately add diced tomatoes and sauté for 2 minutes, stirring occasionally.
- Pour in heavy whipping cream. Use a wooden spoon to scrape up brown bits from the bottom of the pan.
- Add remaining ½ tablespoon Cajun seasoning and sprinkle in Parmesan cheese. Stir until cheese melts completely.
- Bring to a gentle simmer. Cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning.
- Slice rested chicken into ½-inch thick strips, cutting against the grain.
- Add sliced chicken and any collected juices to the sauce.
- Add cooked pasta to the pan. Using tongs, toss everything together until every strand is coated with sauce.
- Let cook together for 1 minute. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
- Remove from heat. Transfer to serving bowl or individual plates. Garnish with fresh parsley and additional Parmesan if desired.
Notes
- This dish can be served with a side salad for a complete meal.
- Adjust the amount of Cajun seasoning based on your preference for spice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg