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Creamy Cajun Chicken Linguine Alfredo

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A rich and creamy Cajun chicken linguine pasta with a garlic-infused Alfredo sauce, combining bold Cajun spices with smooth Parmesan cream for a flavorful and comforting meal.

Ingredients

Scale
  • 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

Instructions

  1. Bring a large pot of water to a boil and add 1 tbsp salt. Cook linguine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain, cover, and keep warm.
  2. Beat the chicken breasts to even thickness and season all over with 1 1/2 tbsp Cajun seasoning.
  3. Heat 2 tsp olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned. Reduce heat to low and cook until chicken reaches 165°F. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
  4. In the same skillet over medium heat, sauté butter and minced garlic for 30-60 seconds until fragrant.
  5. Add diced tomatoes and sauté for 2 minutes.
  6. Pour in heavy whipping cream, add remaining Cajun seasoning to taste, and stir in Parmesan cheese. Bring to a simmer and season with salt if needed.
  7. Add sliced chicken and cooked linguine to the sauce. Toss to combine and warm through. Add reserved pasta water as needed to thin the sauce.
  8. Serve garnished with chopped parsley and additional Parmesan if desired.

Notes

For best flavor, use freshly grated Parmesan and adjust Cajun seasoning to your preferred spice level. Reserving pasta water helps achieve the perfect sauce consistency.

Nutrition

Find it online: https://www.rapidrecipes.blog/chicken-linguine-garlic-cajun-alfredo/