I find this dish the perfect balance of bold spice and silky cream. The Cajun-seasoned chicken adds heat and flavor, while a creamy garlic-Parmesan sauce brings rich indulgence. Using linguine allows the sauce to cling beautifully, making each bite satisfyingly smooth yet spicy.

Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Linguine

4 boneless, skinless chicken breasts (about 6 oz each) cut into strips or chunks
2 Tbsp Cajun seasoning, plus more to taste
1 Tbsp olive oil
1 Tbsp butter
8 oz linguine or preferred pasta

Vegetables & Aromatics

1 yellow onion, thinly sliced
1–2 bell peppers, julienned (any color)
2–4 garlic cloves, minced

Creamy Parmesan Sauce

½ cup chicken broth
¼ cup heavy cream (or additional broth for lighter sauce)
¾ cup freshly grated Parmesan cheese
½ tsp smoked paprika
½ tsp dried basil
Salt and black pepper, to taste

Optional Garnish

Chopped parsley
Extra Cajun seasoning or red pepper flakes for more heat

directions

Cook the linguine per package instructions until al dente. Drain and set aside.
Season the chicken pieces with Cajun seasoning, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate.
In the same pan, sauté onion and bell peppers until softened, about 3–5 minutes. Add garlic and cook another 30 seconds.
Stir in chicken broth, heavy cream, smoked paprika, basil, and remaining Cajun seasoning. Bring to a simmer and cook until slightly thickened.
Stir in Parmesan cheese until melted, then return chicken to the pan. Add the cooked pasta and toss to coat evenly. If needed, add a little pasta water for a silkier consistency.
Taste and adjust seasoning if needed.

Servings and timing

This recipe serves 4 to 6 people depending on portion size. Prep and cooking take about 25–30 minutes, making it a great choice for a flavorful, satisfying weeknight dinner.

Variations

I enjoy adding sliced sun-dried tomatoes or fresh spinach for extra flavor and color.
You can swap heavy cream for half-and-half or light cream to lighten the sauce.
Shrimp or Andouille sausage make excellent alternatives to chicken for a seafood twist or more Cajun style.

storage/reheating

I store any leftovers in an airtight container in the fridge and eat within 2–3 days. Reheat gently in a skillet, adding a splash of milk or broth to loosen the sauce. Pasta may absorb the sauce over time, so stirring helps refresh texture. Sugar Spun Run

FAQs

Can I use chicken thighs instead of breasts?

Yes—thighs offer more juiciness and tolerate the longer sear time without drying out.

How spicy is this dish?

The heat depends on your Cajun seasoning and optional red pepper flakes. I keep it medium-spicy but remind people they can dial it up or down easily.

Is it okay to use a lighter pasta shape like penne?

Definitely! Penne or cavatappi work well—any shape that holds sauce is great. Linguine is just traditional.

Can I make it gluten-free?

Yes—use gluten-free linguine and verify your Cajun seasoning and chicken broth are gluten-free.

What can I serve with it?

I love this alongside garlic bread or a crisp green salad. Even cornbread or roasted veggies complement the creamy, spicy sauce well.

Conclusion

This Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce is creamy, indulgent, and easy to make—yet feels gourmet. With juicy Cajun chicken, silky Parmesan garlic sauce, and tender pasta, it strikes a bold and satisfying note. Let me know if you’d like tips for making it dairy-free, air fryer chicken prep, or adding more veggies!