Creamy Cajun Chicken Linguine Alfredo Recipe

Introduction

This creamy Cajun chicken linguine Alfredo recipe is the perfect easy weeknight dinner, combining tender chicken with a rich garlic Alfredo sauce and a spicy Cajun kick. Ready in about 30 minutes, it’s a comforting meal that feels indulgent yet simple to prepare. For more quick pasta inspiration, check out these Easy Romantic Pasta Dinner Ideas for Two Ready in 30 Minutes.

Ingredients

This Chicken Linguine in Garlic Cajun Alfredo delivers a creamy, spicy, and utterly satisfying meal with perfectly cooked pasta and tender, seasoned chicken.

• 8 oz linguine pasta
• 2 boneless skinless chicken breasts
• 2 tsp olive oil
• 2 tbsp unsalted butter
• 1 1/2 to 2 tbsp Cajun seasoning, divided
• 3 garlic cloves, minced
• 2/3 cup diced tomatoes
• 1 1/2 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp parsley, finely chopped, for garnish
• Salt, to taste

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Chicken Linguine in Garlic Cajun Alfredo comes together about 25% faster than similar pasta recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Season 1 pound of boneless, skinless chicken breasts or thighs with 2 teaspoons of Cajun seasoning, ensuring an even coat on all sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until it reaches an internal temperature of 165°F and the exterior is golden brown. Remove from the skillet and let rest before slicing into strips.

Step 2 — Cook the Linguine

Bring a large pot of salted water to a rolling boil. Add 12 ounces of linguine and cook according to package directions until al dente, usually 8–10 minutes. Reserve 1 cup of pasta water before draining. Do not rinse the pasta—the starch helps the sauce cling better.

Step 3 — Sauté the Aromatics

In the same skillet used for the chicken, melt 3 tablespoons of butter over medium heat. Add 4–5 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 additional teaspoon of Cajun seasoning to bloom the spices.

Step 4 — Create the Alfredo Base

Pour 1½ cups of heavy cream into the skillet, stirring constantly. Bring to a gentle simmer—do not boil. Gradually whisk in 1 cup of freshly grated Parmesan cheese until the sauce is smooth and slightly thickened, about 3–4 minutes.

Step 5 — Combine Pasta and Sauce

Add the drained linguine to the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, gradually mix in reserved pasta water 2 tablespoons at a time until your desired consistency is reached. Fold in the sliced chicken.

Step 6 — Final Seasoning and Garnish

Taste and adjust seasoning with salt, black pepper, or extra Cajun spice if desired. For freshness, stir in 2 tablespoons of chopped parsley. Serve your Chicken Linguine in Garlic Cajun Alfredo immediately while hot.

Nutritional Information

Calories	680
Protein	38g
Carbohydrates	62g
Fat	28g
Fiber	3g
Sodium	950mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or Shrimp — Leaner protein options that still absorb the bold Cajun seasoning beautifully.
• Zucchini Noodles (Zoodles) — A low-carb, gluten-free alternative that pairs wonderfully with the creamy sauce.
• Whole Wheat or Chickpea Linguine — Higher in fiber and protein for a more nutritious pasta base.
• Coconut Milk or Cashew Cream — Rich, dairy-free bases that create a luscious, vegan-friendly Alfredo sauce.
• Nutritional Yeast — Adds a cheesy, savory flavor to dairy-free versions while boosting B vitamins.
• Low-Sodium Cajun Seasoning — Control the salt content by using a homemade blend or a reduced-sodium store-bought version.
• Spaghetti Squash — A nutrient-dense, low-carb pasta substitute with a mild, slightly sweet flavor.
• Greek Yogurt Alfredo — A lighter, protein-packed alternative to heavy cream for a tangy, creamy sauce.

Serving Suggestions

• Pair this Chicken Linguine in Garlic Cajun Alfredo with a crisp Caesar salad or steamed asparagus to balance the rich, creamy sauce.
• Serve alongside garlic bread or crusty baguette slices to soak up every bit of the flavorful Alfredo sauce.
• For a complete meal, add a glass of chilled Chardonnay or a light lager to complement the Cajun spices and garlic notes.
• This dish is perfect for casual dinners, date nights, or potlucks where you want to impress with minimal effort.
• Garnish with freshly chopped parsley and a sprinkle of grated Parmesan just before serving for a vibrant, restaurant-quality finish.
• Plate the Chicken Linguine in Garlic Cajun Alfredo in shallow bowls to showcase the creamy sauce and keep the pasta warm longer.

Whether you’re hosting friends or enjoying a cozy night in, this Chicken Linguine in Garlic Cajun Alfredo is a crowd-pleaser that pairs well with simple sides and thoughtful presentation.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Use a meat thermometer and remove chicken at 165°F (74°C) to keep it juicy.
• Mistake: Burning the garlic, which creates a bitter taste. Fix: Sauté garlic on low heat just until fragrant, about 30–60 seconds.
• Mistake: Adding Cajun seasoning too late, so flavors don’t meld. Fix: Bloom the spices in oil early to deepen their flavor profile.
• Mistake: Using pre-shredded cheese that makes the sauce grainy. Fix: Always grate Parmesan fresh so it melts smoothly into the Alfredo.
• Mistake: Overcrowding the pan when searing chicken. Fix: Cook in batches to ensure a golden-brown crust and even cooking.
• Mistake: Overcooking the linguine, resulting in a mushy texture. Fix: Cook pasta al dente and finish it in the sauce to absorb flavors.
• Mistake: Letting the Alfredo sauce sit too long, causing separation. Fix: Serve immediately after combining ingredients while the emulsion is stable.
• Mistake: Skipping pasta water to thin the sauce. Fix: Reserve starchy pasta water to adjust sauce consistency and help it cling to linguine.
• Mistake: Underseasoning the dish, leaving it bland. Fix: Taste and season in layers, especially since Cajun spice levels can vary by brand.

Storing Tips

• Fridge: Store Chicken Linguine in Garlic Cajun Alfredo in an airtight container for up to 3 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally, until the internal temperature reaches 165°F.

Always cool your Chicken Linguine in Garlic Cajun Alfredo to room temperature before storing to maintain quality and ensure food safety.

Conclusion

We hope you love this Chicken Linguine in Garlic Cajun Alfredo as much as we do! Give it a try and let us know how it turns out in the comments. For more creamy pasta dishes, check out our Cajun Beef Linguine in Creamy Velveeta Parmesan Sauce Recipe or Creamy Chicken Tetrazzini Casserole Recipe. Don’t forget to subscribe for more quick and delicious recipes!

Print

FAQs

Can I make Chicken Linguine in Garlic Cajun Alfredo ahead of time?

Yes, you can prepare this dish ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of cream to restore the sauce’s creamy texture.

What can I use if I don’t have Cajun seasoning?

If you don’t have Cajun seasoning, you can make your own blend. Combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, and black pepper. This homemade mix will still give your Chicken Linguine in Garlic Cajun Alfredo that signature spicy kick.

How can I make this recipe spicier?

To make your Chicken Linguine in Garlic Cajun Alfredo spicier, increase the amount of Cajun seasoning or add extra cayenne pepper. You can also include a pinch of red pepper flakes when sautéing the garlic for an added heat layer.