Chicken Linguine in Garlic Cajun Alfredo is a dish that perfectly blends bold Southern flavors with creamy Italian comfort. Tender chicken, al dente linguine, and a rich, garlicky Alfredo sauce infused with Cajun spices come together to create a meal that’s indulgent, flavorful, and unforgettable. It’s the kind of dish that makes an ordinary weeknight feel special or impresses guests without much effort. The first time I made this, I used homemade Cajun seasoning and extra garlic—and it was pure magic. The sauce was velvety and spicy in all the right ways, and the chicken had just the right amount of sear and smoky heat. This recipe delivers everything you love about creamy pasta, with a Louisiana-style twist that keeps you coming back for seconds.
Why You’ll Love This Recipe
Chicken Linguine in Garlic Cajun Alfredo combines the best of two worlds: the warmth of Cajun spice and the indulgence of creamy Alfredo. It’s hearty yet elegant, spicy yet perfectly balanced by the smooth sauce. The dish comes together quickly, making it ideal for weeknight dinners or special occasions. Plus, it’s easy to customize—adjust the spice level, swap proteins, or add vegetables for your own unique spin.
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Chicken Linguine in Garlic Cajun Alfredo: A Bold and Creamy Southern-Inspired Pasta
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
Chicken Linguine in Garlic Cajun Alfredo is a bold, creamy pasta dish featuring tender Cajun-seasoned chicken tossed with linguine in a rich garlic Alfredo sauce. It’s a restaurant-quality comfort meal bursting with flavor and spice — perfect for weeknights or date nights at home.
Ingredients
- 12 oz linguine pasta
- 1 lb boneless, skinless chicken breasts
- 2 tbsp Cajun seasoning (divided)
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped parsley (for garnish)
- 1/2 cup reserved pasta water
Instructions
- Cook linguine according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- Season chicken breasts with 1 tbsp Cajun seasoning, salt, and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 5–6 minutes per side until golden and fully cooked. Remove and let rest before slicing.
- In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant.
- Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan, mozzarella, paprika, and the remaining Cajun seasoning until smooth and creamy.
- If sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Toss cooked linguine in the sauce until well coated.
- Top with sliced Cajun chicken and sprinkle with parsley and crushed red pepper flakes.
- Serve immediately with extra Parmesan if desired.
Notes
- Use shrimp or sausage instead of chicken for a Cajun twist.
- Adjust Cajun seasoning based on your spice preference.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be reheated gently on the stove with a splash of milk or cream.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Linguine pasta – The perfect base for this dish. Its smooth texture holds the creamy sauce beautifully.
Boneless, skinless chicken breasts – Sliced thin and seasoned with Cajun spices for juicy, flavorful bites.
Butter – Provides richness to both the chicken and the sauce, giving that classic Alfredo creaminess.
Heavy cream – The heart of the Alfredo sauce, creating a luscious, velvety texture.
Garlic – Freshly minced garlic infuses the sauce with depth and aroma.
Parmesan cheese – Melts into the sauce, adding savory, nutty flavor and creamy consistency.
Cajun seasoning – The key flavor profile—smoky, spicy, and bold. You can make your own or use store-bought.
Olive oil – Helps sear the chicken to golden perfection and adds extra richness.
Paprika – Enhances the color and smoky flavor of the dish.
Salt and black pepper – Essential for balancing and bringing out all the flavors.
Fresh parsley – Optional, but adds a bright, fresh garnish to the finished pasta.
Lemon juice (optional) – A squeeze of lemon adds brightness and balances the creamy sauce.
Directions
- Cook linguine according to package directions until al dente. Drain and set aside.
- Season the chicken breasts with Cajun seasoning, paprika, salt, and pepper.
- In a large skillet, heat olive oil and a tablespoon of butter over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden and cooked through. Remove from the skillet and slice into strips.
- In the same skillet, melt the remaining butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer, stirring constantly.
- Gradually whisk in Parmesan cheese until melted and the sauce is smooth.
- Add a pinch of Cajun seasoning to the sauce for extra flavor, adjusting spice level to taste.
- Toss the cooked linguine in the sauce until evenly coated.
- Add the sliced chicken on top and mix gently to combine.
- Garnish with fresh parsley and a squeeze of lemon juice before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people generously.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Avoid overheating to prevent the sauce from separating. You can also microwave individual portions in 30-second intervals, stirring in between.
Variations and Customizations
Shrimp Cajun Alfredo: Swap the chicken for shrimp for a seafood twist that cooks in just minutes.
Blackened Chicken Version: Coat chicken in blackened seasoning and sear it for a smoky, charred flavor.
Veggie Boost: Add sautéed bell peppers, spinach, or mushrooms for extra color and nutrition.
Extra Spicy: Add cayenne pepper or red pepper flakes to increase the heat level.
Cheesy Upgrade: Mix in shredded mozzarella or Asiago for extra creaminess.
Low-Carb Option: Replace linguine with zucchini noodles or spaghetti squash.
Garlic Lover’s Dream: Double the garlic for an extra punch of flavor.
Lightened-Up Version: Substitute half-and-half for heavy cream and reduce butter slightly.
Herb Twist: Stir in fresh basil or thyme for an aromatic finish.
Bacon Bliss: Sprinkle crispy bacon bits over the top for a smoky, savory touch.
FAQs
Can I use a different type of pasta?
Yes, fettuccine, spaghetti, or penne all work perfectly with this sauce.
How spicy is this dish?
It has a mild-to-medium heat, but you can easily adjust by adding more or less Cajun seasoning.
Can I make this ahead of time?
Yes, but for best results, make the sauce fresh and toss with pasta just before serving.
What’s the best cheese for Alfredo sauce?
Parmesan is classic, but you can mix in Asiago or Romano for extra depth.
Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich. A combination of milk and a bit of cream works well.
How do I prevent the sauce from separating?
Keep the heat low and whisk continuously while adding the cheese to maintain a smooth consistency.
Can I add vegetables?
Absolutely—bell peppers, spinach, or sun-dried tomatoes complement the Cajun flavors beautifully.
What wine pairs well with this dish?
A crisp white wine like Chardonnay or Sauvignon Blanc balances the richness of the sauce.
Can I make this gluten-free?
Yes, use gluten-free linguine and check that your Cajun seasoning is gluten-free.
Is this kid-friendly?
Yes, just use a mild Cajun seasoning for a less spicy version.
Conclusion
Chicken Linguine in Garlic Cajun Alfredo is a bold, creamy, and irresistible dish that delivers comfort and flair in every bite. The tender chicken, rich Alfredo sauce, and perfectly spiced Cajun seasoning come together to create a meal that’s both hearty and sophisticated. I’ve served it for everything from weeknight dinners to dinner parties, and it never fails to impress. The combination of creamy, garlicky, and slightly spicy flavors makes this a true standout. Once you try it, you’ll find yourself craving this Southern-inspired twist on classic Alfredo again and again.
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