Cajun Chicken and Garlic Parmesan Linguine
Indulge in the vibrant flavors of the American South fused with classic Italian comfort in this sensational Cajun Chicken and Garlic Parmesan Linguine. Tender chicken breasts, seasoned with fiery Cajun spices, are seared to perfection and served atop a luscious, creamy Parmesan sauce coating al dente linguine. This dish delivers a harmonious blend of spicy, savory, and rich notes that will tantalize your taste buds and become a beloved weeknight favorite.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A perfect balance of creamy indulgence and spicy zest.
- Quick and easy to prepare, ideal for busy weeknights.
- Utilizes one pan for cooking chicken and sauce, minimizing cleanup.
- Versatile dish that can be adjusted to your preferred spice level.
- Elevates simple ingredients into a restaurant-quality meal.
Ingredients
- 2 boneless, skinless chicken breasts (approximately 340-450 g or 12-16 oz total)
- 15 ml (1 tablespoon) authentic Cajun seasoning
- 15 ml (1 tablespoon) extra virgin olive oil
- 225 g (8 ounces) linguine or your preferred long pasta
- 30 g (2 tablespoons) unsalted butter
- 4 medium cloves garlic, finely minced (approximately 20 g)
- 240 ml (1 cup) heavy cream (full-fat whipping cream)
- 80-100 g (1 cup) fresh Parmesan cheese, finely grated
- 30 ml (2 tablespoons) fresh parsley, finely chopped, plus extra for garnish
- 5 ml (1 teaspoon) sea salt, or to taste
- 5 ml (1 teaspoon) freshly ground black pepper, or to taste
- A small pinch (approximately 0.5 g) red pepper flakes, optional, for extra heat
- 120 ml (1/2 cup) reserved pasta water
Instructions
- Prepare the Chicken. Begin by thoroughly patting the chicken breasts dry with paper towels. This crucial step ensures a beautiful, even sear. Generously rub both sides of each chicken breast with the Cajun seasoning, pressing it gently to adhere.
- Sear the Chicken. Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the hot skillet. Sear for 5-6 minutes per side, or until a deep golden-brown crust forms and the internal temperature reaches 74°C (165°F). Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes before slicing. Resting allows the juices to redistribute, ensuring tender and moist chicken.
- Cook the Linguine. While the chicken rests, bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente – firm to the bite. Before draining, carefully scoop out and reserve approximately 120 ml (1/2 cup) of the starchy pasta water. Then, drain the remaining pasta water.
- Create the Garlic Butter Base. Using the same skillet from the chicken (do not clean it, as the fond adds flavor), reduce the heat to medium. Add the butter and allow it to melt completely. Once melted and slightly foamy, add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
- Develop the Cream Sauce. Pour the heavy cream into the skillet with the garlic butter. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for 3-4 minutes. This allows the cream to slightly thicken and the flavors to meld beautifully.
- Whisk in Parmesan. Gradually whisk in the freshly grated Parmesan cheese until it has fully melted into the cream sauce, creating a smooth and velvety consistency. If the sauce appears too thick, slowly add a tablespoon or two of the reserved pasta water at a time, whisking until the desired creamy texture is achieved. Season with salt, black pepper, and optional red pepper flakes to your preference.
- Combine with Linguine. Add the cooked and drained linguine directly into the skillet with the creamy Parmesan sauce. Using tongs, toss the pasta thoroughly until every strand is beautifully coated with the rich sauce.
- Serve and Garnish. Arrange the coated linguine on serving plates. Slice the rested Cajun chicken breasts against the grain into even strips. Place the sliced chicken artfully on top of the pasta. Finish with a generous sprinkle of fresh chopped parsley and, if desired, a few more red pepper flakes for a visual pop and an extra kick.
Tools You’ll Need
- Large heavy-bottomed skillet or cast-iron pan (30 cm or 12 inch)
- Large pot for boiling pasta (minimum 5-6 liter capacity)
- Whisk
- Tongs
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons (metric and imperial)
- Grater for Parmesan cheese
Essential Success Tips
- Ensure chicken breasts are thoroughly patted dry before seasoning and searing. This promotes a crispy, golden-brown crust.
- Do not overcrowd the skillet when searing chicken. If necessary, cook in batches to maintain high heat and achieve proper browning.
- Always reserve some pasta water. Its starchiness is essential for emulsifying the sauce and achieving a silky, restaurant-quality consistency.
- Use freshly grated Parmesan cheese. Pre-grated cheeses often contain anti-caking agents that can make the sauce grainy.
- Taste and adjust seasoning throughout the cooking process, especially after adding the pasta water and cheese.
Professional Cooking Secrets
- The fond (caramelized bits) left in the skillet after searing the chicken is packed with flavor. Deglaze it with a splash of broth or white wine before adding the butter and garlic for an even deeper, richer sauce base.
- For an extra layer of depth, infuse your cream. Gently warm the heavy cream with a bay leaf or a pinch of dried thyme for 10 minutes before adding it to the skillet, then remove the aromatics.
- To prevent the sauce from breaking or becoming oily, remove the skillet from direct heat briefly when whisking in the Parmesan cheese. This helps the cheese melt smoothly without separating.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or chicken broth to loosen the sauce.
- Variations: For added vegetables, consider sautéing sliced bell peppers, onions, or spinach with the garlic. You can also substitute chicken thighs for breasts for a richer flavor.
- Spice Level: Adjust the amount of Cajun seasoning and red pepper flakes to suit your heat preference. For a milder dish, reduce the Cajun seasoning.
Frequently Asked Questions
Can I use different pasta shapes?
Absolutely! While linguine is classic for its long strands that hold the creamy sauce well, fettuccine, spaghetti, or even penne can be excellent alternatives. Adjust cooking times according to package instructions.
How can I make the sauce thicker?
The sauce should naturally thicken as it simmers and the Parmesan cheese melts. If you prefer it even thicker, you can let it simmer for a minute or two longer before adding the pasta, or reduce the amount of reserved pasta water you add.
Is it possible to make this dish dairy-free?
Making a completely dairy-free version would require significant substitutions, as heavy cream and Parmesan are central to the sauce. You could experiment with plant-based heavy cream alternatives and dairy-free Parmesan, but the flavor and texture will be noticeably different.
Nutrition Facts (Per Serving)
Calories: 680, Protein: 45g, Fat: 42g, Carbs: 38g, Sodium: 950mg (approximate per serving, varies based on specific ingredients and brands).
Allergy Information
Contains dairy and gluten. For a gluten-free version, use certified gluten-free linguine. To reduce dairy, consider plant-based cream alternatives, but note that the Parmesan cheese is a key flavor and texture component.
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