Creamy Cajun Chicken Linguine with Garlic Parmesan Sauce

Ingredients:

2 boneless, skinless chicken breasts, cut into strips
12 oz linguine pasta
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Season the Chicken: In a bowl, toss the chicken strips with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6–7 minutes, turning to brown on all sides. Once the chicken is cooked through, transfer it to a plate and set aside.
Boil the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Drain, reserving a bit of pasta water in case your sauce needs thinning later.
Make the Sauce Base: Using the same skillet, add a touch more olive oil if needed and sauté the minced garlic over medium heat for about 1 minute, just until fragrant.
Build the Cream Sauce: Pour in the chicken broth, scraping up any flavorful bits from the pan. Stir in the heavy cream and simmer for 2–3 minutes to let the sauce begin to thicken.
Add Pasta and Cheese: Toss the drained linguine into the skillet and mix to coat in the sauce. Stir in the grated Parmesan cheese until it melts into a silky, cheesy coating. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
Finish with Chicken: Return the chicken strips to the skillet and stir everything together so the spicy chicken blends with the creamy pasta.
Garnish and Serve: Sprinkle with fresh chopped parsley and serve hot for a bold, comforting dinner with a Cajun kick.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4