Description

A bold, smoky Cajun-seasoned chicken nestled on a bed of creamy garlic-Parmesan linguine, finished with fresh basil and parsley for brightness—a satisfying weeknight meal with soul.

Ingredients

For the Cajun Chicken:

4 boneless, skinless chicken breasts (≈ 6 oz each)

2 Tbsp Cajun seasoning

Salt and freshly ground black pepper, to taste

1 Tbsp olive oil

1 Tbsp unsalted butter

For the Linguine & Sauce:

8 oz (≈ 225 g) linguine pasta

4 Tbsp unsalted butter

2–3 cloves garlic, minced

½ cup chicken broth (reserved pasta water may be used)

1–1¼ cups heavy cream

½ cup freshly grated Parmesan cheese, plus more for serving

¼ tsp crushed red pepper flakes (optional, for extra heat)

Salt and black pepper, to taste

2 Tbsp chopped fresh basil or parsley, for garnish

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Instructions

Cook linguine in well-salted boiling water until al dente. Reserve ¼–½ cup pasta water before draining.

While pasta cooks, pat chicken dry and season evenly with Cajun seasoning, salt, and pepper.

Heat oil and butter in a large skillet over medium-high heat. Sear chicken 5–7 minutes per side until golden and fully cooked (165 °F internal). Remove and keep warm.

In the same skillet, melt butter and sauté garlic for about 30 seconds until fragrant (do not brown).

Pour in chicken broth, scraping up browned bits; simmer 1–2 minutes. Reduce heat to low, then stir in heavy cream. Let sauce thicken slightly.

Whisk in Parmesan until smooth. Season with salt, pepper, and red pepper flakes if using. If sauce is too thick, loosen with reserved pasta water.

Toss linguine into sauce until evenly coated. Slice rested chicken and lay over pasta, or toss it in to combine.

Garnish with chopped basil or parsley and extra Parmesan. Serve immediately.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main course