Description
This creamy Cajun chicken pasta features tender, spiced chicken breasts and linguine tossed in a rich, flavorful sauce made with garlic, diced tomatoes, heavy cream, and Parmesan cheese. Perfect for a comforting and satisfying dinner with a spicy 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 and add 1 Tbsp salt. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta, cover, and keep warm.
- Prepare chicken: Beat chicken breasts to an even thickness. Season all over with 1 1/2 Tbsp Cajun seasoning. Heat olive oil in a large non-reactive skillet over medium-high heat. When hot, add chicken and sear until browned on both sides. Reduce heat to low and sauté until cooked through and internal temperature reaches 165˚F. Transfer chicken to a cutting board, slice into thin strips, and cover to keep warm.
- Sauté aromatics: In the same skillet over medium heat, melt butter and add minced garlic. Sauté for 30 to 60 seconds until fragrant. Add diced tomatoes and cook for an additional 2 minutes.
- Make sauce: Pour in heavy whipping cream, add remaining Cajun seasoning to taste, and stir in Parmesan cheese. Bring the sauce to a gentle simmer. Taste and adjust seasoning if needed.
- Combine and serve: Add sliced chicken and cooked pasta to the sauce. Toss well to combine and heat through. If the sauce is too thick, add reserved warm pasta water a little at a time to reach desired consistency. Serve topped with additional Parmesan cheese and chopped parsley.
Notes
- Use a non-reactive skillet like stainless steel or non-stick for the sauce to prevent it from turning grainy; avoid cast iron or copper pans due to acidic tomatoes.
- If your Cajun seasoning is very salty, start with half the suggested amount and add more as you taste.
- Make sure the chicken is cooked to an internal temperature of 165˚F for safety and juiciness.
- Reserved pasta water helps loosen the sauce if it becomes too thick or clings too much to the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
