Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp Cajun seasoning (or a mix of paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt & pepper)
1 tbsp butter
For the Pasta:
8 oz (about 225 g) linguine or fettuccine
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
1 tsp Cajun seasoning (adjust to taste)
1 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
🔥 Instructions
- Cook the pasta
Boil salted water and cook pasta until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- Prepare the chicken
Rub chicken breasts with olive oil and Cajun seasoning.
Heat butter in a skillet over medium-high heat.
Sear chicken for about 5–7 minutes per side (depending on thickness) until golden and cooked through.
Let it rest for a few minutes, then slice into strips.
- Make the creamy sauce
In the same skillet, melt 2 tbsp butter.
Add minced garlic and sauté for 30 seconds.
Pour in heavy cream and chicken broth. Stir and let it simmer gently.
Add Parmesan cheese and Cajun seasoning. Whisk until smooth.
Toss in the cooked pasta; if sauce is too thick, add some reserved pasta water.
Taste and adjust seasoning (salt, pepper, spice).
- Combine & serve
Plate the pasta, top with sliced Cajun chicken.
Garnish with chopped parsley and a sprinkle of crushed red pepper or extra Parmesan.
🍽 Tips
For extra flavor, add sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce.
Use smoked paprika in your Cajun blend for a deeper, smoky taste.
You can also use shrimp instead of chicken for a Cajun shrimp pasta version.
Would you like me to give you a lightened-up version (less cream, fewer calories) or keep it rich and restaurant-style?