Cajun Chicken Linguine in Cajun Alfredo

This Cajun Chicken Linguine in Cajun Alfredo is creamy, spicy, and packed with bold flavor. Tender seasoned chicken is paired with linguine and coated in a rich Parmesan Alfredo sauce with Cajun spices. It’s an easy restaurant-style dinner that’s perfect for pasta lovers.

Ingredients

For the Chicken

1½ lb (680 g) boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon salt, or to taste

For the Pasta

12 oz (340 g) linguine
1 tablespoon salt, for pasta water

For the Cajun Alfredo Sauce

3 tablespoons unsalted butter
3 cloves garlic, minced
2 cups heavy cream
1½ cups freshly grated Parmesan cheese
1–2 teaspoons Cajun seasoning
½ teaspoon smoked paprika
¼ teaspoon black pepper
½ cup reserved pasta water, as needed
2 tablespoons chopped fresh parsley

Directions

1. Season the Chicken

Pat the chicken breasts dry.

Combine the Cajun seasoning, smoked paprika, garlic powder, black pepper, and salt.

Rub the seasoning evenly over both sides of the chicken.

2. Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until browned and the center reaches 165°F (74°C).

Transfer the chicken to a cutting board and let it rest for 5 minutes.

Slice into strips.

3. Cook the Linguine

Bring a large pot of salted water to a boil.

Cook the linguine according to the package directions until al dente.

Before draining, reserve about ½ cup of pasta water.

Drain the pasta and set aside.

4. Make the Cajun Alfredo

Using the same skillet, reduce the heat to medium.

Add the butter and minced garlic.

Cook for about 30–60 seconds, until fragrant.

Pour in the heavy cream and stir.

Add the Cajun seasoning, smoked paprika, and black pepper.

Simmer gently for 3–5 minutes. Don’t let the cream boil aggressively.

5. Add the Parmesan

Reduce the heat to low.

Gradually whisk in the Parmesan cheese until melted and smooth.

If the sauce becomes too thick, add reserved pasta water a little at a time until it reaches a silky consistency.

6. Add the Linguine

Add the cooked linguine to the Alfredo sauce.

Toss gently until every strand is coated.

7. Finish the Dish

Arrange the sliced Cajun chicken over the pasta.

Sprinkle with fresh parsley and extra Parmesan if desired.

Serve immediately.

Recipe Tips

Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Add Cajun seasoning gradually because different brands vary in salt and heat.
Don’t boil the Alfredo sauce aggressively, as the dairy can separate.
Reserve pasta water before draining; it helps loosen and emulsify the sauce.
For extra heat, add red pepper flakes or cayenne pepper.
Add sautéed bell peppers, mushrooms, or spinach for extra vegetables.
Leftovers can be refrigerated for 3–4 days. Reheat gently with a splash of milk or cream.

Prep & Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4–6

Meta Description

Make creamy Cajun Chicken Linguine with tender seasoned chicken, linguine, Parmesan Alfredo sauce, garlic, and bold Cajun spices for an easy restaurant-style dinner.