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Cajun Chicken with Creamy Parmesan Linguine Pasta Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Cajun Chicken with Creamy Parmesan Linguine Pasta is a flavorful and indulgent dish combining spicy, seared chicken breasts with a rich, creamy Parmesan sauce tossed with al dente linguine and fresh spinach. Perfect for a comforting weeknight dinner, this recipe balances bold Cajun spices with the smoothness of heavy cream and cheese, topped off with fresh parsley for a vibrant finish.

Ingredients

Scale

Chicken

  • 2 large boneless, skinless chicken breasts
  • 2 tablespoons Cajun seasoning (blend of paprika, garlic powder, onion powder, cayenne, and other spices)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil (or avocado oil as substitute)

Pasta and Sauce

  • 8 ounces linguine pasta
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese (or Pecorino Romano for a sharper taste)
  • 3 cloves garlic, minced (or garlic powder in a pinch)
  • ½ cup reserved pasta water (as needed to adjust sauce consistency)
  • 2 cups fresh spinach (or kale/arugula as alternatives)

Garnish

  • Fresh parsley, for garnish

Instructions

  1. Season the Chicken: Generously season the chicken breasts on all sides with Cajun seasoning, salt, and black pepper. Let the chicken rest for about 10 minutes to allow the flavors to penetrate the meat.
  2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta water and then drain the pasta. Set aside.
  3. Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 4-5 minutes per side, until nicely browned and cooked through, reaching an internal temperature of 165°F (74°C). Remove from skillet and let rest.
  4. Create the Creamy Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens. If the sauce is too thick, gradually add reserved pasta water one tablespoon at a time to achieve desired consistency.
  5. Combine Everything: Slice the rested chicken into strips and return it to the skillet along with the cooked linguine. Toss to coat the pasta and chicken evenly with the creamy sauce. Fold in fresh spinach and cook just until wilted to add color and nutrition.
  6. Serve and Garnish: Plate the Cajun Chicken with Creamy Parmesan Linguine Pasta, garnish with fresh parsley, and serve immediately for the best flavor and texture experience.

Notes

  • Use Pecorino Romano cheese as an alternative to Parmesan for a sharper flavor.
  • Avocado oil works well instead of olive oil for cooking the chicken.
  • Substitute fresh spinach with kale or arugula if desired.
  • Reserve pasta water to adjust the sauce consistency as needed for a creamy texture.
  • Ensure chicken reaches 165°F internally for safe consumption.

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Find it online: https://whisksweetly.com/cajun-chicken-with-creamy-parmesan-linguine-pasta-recipe/