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Creamy Cajun Chicken Linguine

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This creamy Cajun chicken linguine is a quick and easy weeknight dinner featuring tender Cajun-spiced chicken, a velvety cream sauce, and silky linguine pasta. It’s comforting, customizable, and packed with bold, smoky flavors that will have everyone asking for seconds.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts (about 1 lb), cut into bite-sized strips
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt (plus more to taste)
  • 12 oz linguine (regular, whole wheat, or gluten-free)
  • Water for boiling pasta
  • 1/2 tsp salt (for pasta water)
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced into thin strips
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp smoked paprika (optional)
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)
  • Extra Parmesan cheese, grated (for garnish, optional)
  • Lemon wedges (for serving, optional)

Instructions

  1. Pat chicken strips dry with paper towels. In a bowl, toss chicken with Cajun seasoning and 1/2 tsp kosher salt until evenly coated. Let sit for 5 minutes.
  2. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente (8-10 minutes). Reserve 1 cup pasta water, then drain and set pasta aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add Cajun-coated chicken in a single layer. Cook 4-5 minutes, turning once, until golden brown and cooked through. Remove chicken to a plate and cover loosely with foil.
  4. Reduce heat to medium. Add butter to the same pan, then add diced onion and sliced red bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. Pour in heavy cream and chicken broth. Add smoked paprika and cayenne pepper (if using). Stir and let simmer for 3-4 minutes until slightly thickened.
  6. Stir in grated Parmesan cheese until melted. Taste and season with salt and black pepper as needed.
  7. Add drained linguine and cooked chicken (plus any juices) to the pan. Toss gently with tongs, adding reserved pasta water as needed to loosen the sauce. Cook for 2 minutes until everything is hot and coated.
  8. Serve immediately, garnished with fresh parsley, extra Parmesan, and a squeeze of lemon if desired.

Notes

For a lighter version, use half-and-half instead of heavy cream or swap in whole wheat or gluten-free pasta. Adjust the spice level by varying the amount of Cajun seasoning and cayenne. Reserve pasta water to adjust sauce consistency. Use freshly grated Parmesan for the smoothest sauce. Add extra veggies or swap in shrimp or sausage for variety. Leftovers keep well for up to 3 days in the fridge; reheat gently with a splash of milk or cream.

Nutrition

Keywords: creamy Cajun chicken linguine, Cajun pasta, weeknight dinner, chicken pasta, spicy pasta, easy dinner, comfort food, linguine recipe, creamy chicken pasta

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