Creamy Cajun Chicken Linguine
A flavorful twist on classic pasta, featuring Cajun-seasoned chicken and a creamy sauce, perfect for busy weeknight dinners.
Ingredients
Pasta
- 8 ounces linguine pasta or any pasta of your choice
Chicken
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons Cajun seasoning store-bought or homemade
- 2 tablespoons olive oil
Sauce & Vegetables
- 1 cup heavy cream substitute with half-and-half or coconut cream for a lighter version
- 1 cup bell peppers, diced mixed colors for visual appeal
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- to taste Salt and pepper to taste
- for garnish Fresh parsley, chopped
- optional Parmesan cheese, grated
Instructions
Cooking the Pasta
- Begin by bringing a large pot of salted water to a boil. Add the linguine and cook according to package instructions, usually around 8-10 minutes. When al dente, drain and set aside.
Preparing the Chicken
- While the pasta cooks, coat the diced chicken breasts with Cajun seasoning, salt, and pepper.
Sautéing the Chicken
- In a large skillet, heat olive oil over medium heat. Add the seasoned chicken and cook for about 5-7 minutes, or until cooked through and nicely browned.
Adding Vegetables
- Add the onions, bell peppers, and garlic to the skillet. Sauté for another 3-4 minutes until the vegetables soften.
Making the Creamy Sauce
- Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for about 5 minutes.
Combining the Dish
- Add the drained linguine to the skillet, tossing to coat it in the creamy sauce. Adjust seasoning with salt, pepper, or additional Cajun spice if desired.
- Garnish with fresh parsley and a sprinkle of Parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a splash of chicken broth or water to loosen the sauce. Creamy dishes do not freeze well.