Ingredients
For the Cajun Chicken:
1.5 pounds boneless, skinless chicken breasts (can substitute with chicken thighs for more flavor)
2 tablespoons Cajun seasoning (homemade or store-bought)
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon cayenne pepper (adjust according to heat preference)
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
For the Creamy Parmesan Pasta:
12 ounces linguine pasta (whole wheat option available for added fiber)
2 tablespoons unsalted butter
3 cloves garlic, minced
1 small onion, finely diced
1 red bell pepper, sliced into thin strips
1 cup heavy cream (half-and-half can be used as a lighter alternative)
1 cup chicken broth
1 cup freshly grated Parmesan cheese
¼ cup fresh parsley, chopped
1 tablespoon lemon juice
¼ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Instructions
Season the chicken breasts generously on both sides with Cajun seasoning, paprika, garlic powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. For best results, let the chicken marinate with the spices for at least 10 minutes – this allows the Cajun flavors to penetrate the meat, creating depth in every bite.
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions, usually 8-10 minutes. Pro tip: Reserve ½ cup of pasta water before draining – this starchy water is perfect for adjusting the consistency of your sauce later if needed!
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). The key here is achieving that perfect golden-brown crust that seals in the juices while creating a flavorful exterior. Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
In the same skillet (don’t clean it – those Cajun chicken bits are flavor gold!), reduce heat to medium and add butter. Once melted, add minced garlic and diced onion, sautéing until translucent and fragrant, about 2-3 minutes. Add red bell pepper strips and cook for another 2 minutes until slightly softened but still crisp.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it begins to thicken slightly. Gradually add the freshly grated Parmesan cheese while stirring continuously to prevent clumping – this technique creates a silky-smooth sauce that clings perfectly to the linguine.
Add the drained linguine directly to the sauce, tossing to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water. Stir in lemon juice, chopped parsley, and red pepper flakes if using. Season with additional salt and black pepper to taste, remembering that the Cajun chicken will add more flavor.
Slice the rested Cajun chicken into strips and arrange over the creamy Parmesan linguine. Garnish with additional fresh parsley and grated Parmesan. For presentation worthy of a food magazine, place the sliced Cajun chicken in a fan pattern over a twirled mound of the creamy pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Cuisine: Fusion (Cajun-Italian)