A rich and bold pasta dish where tender Cajun-seasoned chicken meets a creamy garlic Parmesan sauce, all tossed with perfectly cooked linguine. The heat from the Cajun spices blends beautifully with the creaminess of the sauce, creating a balanced and indulgent meal that satisfies every time. Whether I’m craving something cozy for a weeknight or putting together a dinner that feels a bit more special, this recipe always hits the spot.

Why I’ll Love This Recipe

• I get a perfect balance of creamy, spicy, and savory in every bite.

• It takes only around 30 minutes to make, which is ideal for busy nights.

• The ingredients are simple and pantry-friendly.

• I can easily customize it with vegetables or switch out the protein.

• It feels restaurant-quality without needing fancy techniques.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breasts, cut into thin strips

• 1 tablespoon Cajun seasoning, plus more to taste

• 2 tablespoons olive oil, for sautéing

• 12 ounces linguine pasta

• 3 tablespoons unsalted butter

• 4 cloves garlic, finely minced

• 2 cups heavy cream

• 1 cup freshly grated Parmesan cheese

• Salt, to taste

• Black pepper, to taste

• ½ teaspoon crushed red pepper flakes (optional, for extra heat)

• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

1. Cook The Linguine
   I start by bringing a large pot of salted water to a boil. Once boiling, I add the linguine and cook according to package instructions until al dente. After draining the pasta, I reserve about ½ cup of the pasta water and set the noodles aside.

2. Season And Sear The Chicken
   While the pasta cooks, I place the chicken strips into a mixing bowl. I sprinkle them generously with Cajun seasoning and toss to coat evenly. In a large skillet over medium-high heat, I heat the olive oil and cook the chicken for about 5 to 7 minutes, turning occasionally, until browned and fully cooked. I then remove the chicken from the skillet and set it aside.

3. Prepare The Creamy Garlic Parmesan Sauce
   In the same skillet, I reduce the heat to medium. I add the butter and let it melt, then stir in the minced garlic. I cook the garlic for about a minute until fragrant but not browned. Next, I slowly pour in the heavy cream while whisking to combine. I let the cream heat up for a couple of minutes before stirring in the Parmesan cheese. I continue to whisk until the cheese is fully melted and the sauce is smooth. I season the sauce with salt, black pepper, and crushed red pepper flakes, if I want more spice.

4. Combine Pasta, Chicken, And Sauce
   I return the cooked chicken to the skillet and add the drained linguine. I toss everything together gently, ensuring the pasta is well coated with the sauce. If the sauce is too thick, I stir in a little of the reserved pasta water until it reaches the perfect consistency.

5. Garnish And Serve
   I sprinkle chopped fresh parsley over the top before serving for a pop of color and added flavor.

Servings And Timing

This recipe makes approximately 4 generous servings. The total time to prepare and cook the dish is around 30 minutes: 10 minutes of prep time and 20 minutes of cook time.

Variations

• I sometimes swap the chicken with shrimp or sliced smoked sausage for a different flavor twist.

• If I want to use a different pasta, I’ve found fettuccine, penne, or even rotini all work well.

• For a stronger cheese flavor, I mix in some Pecorino Romano with the Parmesan.

• To reduce the spice level, I simply use less Cajun seasoning and leave out the red pepper flakes.

• I often add vegetables like bell peppers, spinach, or mushrooms by sautéing them just after cooking the chicken and before adding the cream.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I transfer the pasta to a skillet over medium heat and add a splash of milk or cream to help loosen the sauce. I stir until it’s warmed through and creamy again. I avoid microwaving if possible, as it can cause the sauce to separate, but if I do, I reheat in short intervals and stir in between.

FAQs

What Can I Use If I Don’t Have Cajun Seasoning?

I mix paprika, garlic powder, onion powder, black pepper, cayenne, oregano, and thyme to make a quick homemade version.

Can I Make This Dish Ahead Of Time?

Yes, I can cook the pasta and chicken in advance and prepare the sauce just before serving. I store each component separately for best results.

Is It Possible To Make This Dish Dairy-Free?

I can try using a plant-based cream alternative and dairy-free Parmesan, though the flavor and consistency will change slightly.

Can I Add More Vegetables?

Absolutely. I often toss in spinach, broccoli, bell peppers, or even zucchini. I sauté them briefly after the chicken before making the sauce.

How Can I Make The Sauce Thicker?

If I want a thicker sauce, I let it simmer a bit longer to reduce or stir in a small amount of flour or cornstarch slurry (flour mixed with a bit of water) while it simmers.

Conclusion

Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce is a dish I keep coming back to. It’s the kind of meal that feels comforting yet bold, simple yet impressive. I love how versatile it is and how quickly I can get it on the table. Whether I stick to the original recipe or throw in some personal twists, it always turns out rich, flavorful, and incredibly satisfying.