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Cajun Garlic Pasta

Cajun Garlic Pasta

Creamy garlic Parmesan linguine tossed with spicy Cajun chicken. A quick 35-minute weeknight dinner packed with bold flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 1 lb linguine pasta
  • 6 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus extra for garnish
  • to taste Salt and black pepper
  • for garnish Fresh parsley, chopped

Equipment

  • Large Skillet
  • Large Pot for Boiling Pasta
  • Chef's Knife and Cutting Board
  • Measuring Set (Spoons and Cups)
  • Stirring Spoon or Tongs

Method
 

  1. Toss chicken cubes with Cajun seasoning until coated.
  2. Heat olive oil in a large skillet over medium-high heat, then add the chicken and cook for 5-7 minutes until browned and cooked through.
  3. In a separate large pot, bring salted water to a boil, add linguine, and cook until al dente. Reserve ½ cup pasta water and drain.
  4. In the same skillet used for chicken, melt butter over medium heat, add garlic and cook until fragrant, then pour in heavy cream and simmer for 2-3 minutes to thicken.
  5. Reduce heat to low, stir in grated Parmesan cheese until smooth, and adjust seasoning with salt and pepper.
  6. Combine cooked linguine and chicken in the sauce, tossing to coat. If sauce is too thick, add reserved pasta water until desired consistency is reached.
  7. Serve in bowls, garnished with extra Parmesan and fresh parsley.

Nutrition

Calories: 650kcalCarbohydrates: 60gProtein: 35gFat: 30gSaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 250mgIron: 2.5mg

Notes

Cooking is about adaptation! Feel free to substitute chicken thighs or use half-and-half instead of heavy cream. Don't skip reserving pasta water; it helps to emulsify the sauce and achieve the perfect texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage. Reheat gently on the stovetop with a splash of milk or cream.
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