Description
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
- 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.
- Beat the chicken breasts to even thickness and season all over with 1 1/2 tbsp Cajun seasoning.
- 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.
- In the same skillet over medium heat, sauté butter and minced garlic for 30-60 seconds until fragrant.
- Add diced tomatoes and sauté for 2 minutes.
- 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.
- 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.
- Serve garnished with chopped parsley and additional Parmesan if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg