This creamy cajun chicken pasta combines tender pan-seared chicken breast with linguine in a rich, spiced cream sauce. The dish gets a lot of flavor from a simple cajun spice blend, garlic, and diced tomatoes. It is a hearty meal that comes together entirely on the stovetop.
Making this pasta takes about 30 minutes, which makes it a practical choice for busy evenings. You cook the pasta while searing the chicken, then use the same skillet to build a quick parmesan cream sauce. Everything is tossed together at the end for a hot, satisfying dinner.
Why this works
- Pounding the chicken to an even thickness ensures it cooks at the same rate and stays tender.
- Cooking the sauce in the same skillet used for the chicken picks up the browned spices left behind.
- Reserving pasta water gives you an easy way to thin the cream sauce if it gets too thick.
Ingredients you'll need
- Linguine: This long pasta holds onto the thick cream sauce well. You can use any long or short pasta shape you have.
- Chicken breasts: Boneless and skinless cuts are fast to cook. Chicken thighs will also work if you adjust the cooking time.
- Cajun seasoning: Store-bought or homemade blends both work. Check the label for salt content so you do not over-salt the dish.
- Diced tomatoes: Canned or fresh tomatoes are fine. Drain canned tomatoes well before adding them to the skillet.
- Heavy cream: This creates a stable sauce that thickens naturally when simmered. Do not use milk, as it may separate when mixed with the tomatoes.
- Parmesan cheese: Grate your own cheese from a block for a smoother sauce that melts easily.
Exact quantities are in the recipe card below.
How to make it
Step 1: Cook the pasta
Boil a large pot of water and cook the linguine until done. Save a little of the starchy cooking water before draining the pasta. This water will help adjust the sauce consistency later.
Step 2: Sear the chicken
Flatten the chicken breasts and coat them in cajun seasoning. Cook them in a hot skillet until they reach a safe internal temperature of 165 degrees F (74 degrees C). Slice the cooked chicken into strips.
Step 3: Make the sauce
Lower the heat and cook the garlic and butter in the same skillet. Add the diced tomatoes, then pour in the heavy cream. Stir in the parmesan and remaining spices, bringing the mixture to a simmer.
Step 4: Combine and serve
Toss the drained pasta and sliced chicken into the simmering sauce. Stir everything together until hot, adding a splash of pasta water if the sauce needs to be thinned.
Serve it with
Serve this pasta with a crisp green salad or warm bread. If you want to add a side, try making Easy Dinner Rolls for Thanksgiving to soak up the cream sauce.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to help the sauce come back together. Freezing is not recommended because the cream sauce will separate when thawed.
FAQ
Can I use half and half instead of heavy cream?
Half and half can work, but the sauce will be thinner and has a higher chance of separating. Heavy cream provides a much more stable and rich base.
How do I know when the chicken is done?
The most reliable way is to insert a meat thermometer into the thickest part of the breast. It should read 165 degrees F (74 degrees C).
Is this dish very spicy?
The heat level depends entirely on the brand of cajun seasoning you use. If you are sensitive to spice, use a mild blend or reduce the amount added to the sauce.
