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