Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce

WANT TO SAVE THIS RECIPE?

Have you ever craved a meal that feels like a warm hug but still gives your taste buds a little kick? This Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce might just be your answer. It marries smoky Cajun spices with the richness of garlic butter, then wraps it all in silky Parmesan cream sauce that clings to each strand of pasta.

Imagine tender, golden-seared chicken pieces bursting with Cajun flavor, paired with al dente linguine soaking up a garlicky, cheesy sauce. This dish turns a simple weeknight dinner into something worth lingering over, without needing a full day in the kitchen.

---

Preparation Phase & Tools to Use

For a recipe that blends bold spice with creamy comfort, the right tools make all the difference:

• Large skillet or sauté pan: Essential for searing the chicken evenly and building flavor with the fond (those tasty browned bits) before making the sauce.
• Pasta pot: Deep enough to allow the linguine to cook without sticking together.
• Colander: For draining pasta while reserving some starchy water to help the sauce cling.
• Wooden spoon or silicone spatula: Gentle on your cookware and perfect for stirring without breaking the chicken pieces.
• Sharp chef’s knife: Ensures clean, even cuts for the chicken, helping it cook uniformly.

With these tools at hand, you’re set to create a dish that’s both flavorful and visually stunning.

---

Ingredients for the Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce

• Chicken breast or thighs: The star protein, juicy and flavorful when seared with Cajun seasoning.
• Cajun seasoning: Adds that signature smoky-spicy kick.
• Garlic: Freshly minced for a fragrant, savory backbone to the sauce.
• Butter: Richness that melds the Cajun spices into the sauce.
• Linguine: Perfectly holds the creamy Parmesan sauce on each strand.
• Heavy cream: Creates a velvety base for the sauce.
• Parmesan cheese: Salty, nutty, and essential for a creamy finish.
• Fresh parsley: Adds a burst of freshness and color.
• Olive oil: Helps sear the chicken and keeps it tender.
• Salt & pepper: To balance and enhance all the flavors.

---

How To Make the Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce

Step 1: Season and Sear the Chicken

Pat the chicken dry, then coat generously with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken pieces until golden and cooked through. Remove and set aside.

Step 2: Start the Sauce Base

In the same skillet, lower the heat slightly and melt the butter. Add minced garlic, stirring until fragrant but not browned.

Step 3: Build the Creamy Parmesan Sauce

Pour in the heavy cream, scraping the bottom to lift any flavorful browned bits. Stir in Parmesan cheese until smooth and slightly thickened.

Step 4: Cook the Pasta

Meanwhile, boil linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.

Step 5: Combine and Serve

Add chicken back into the sauce along with the linguine. Toss to coat, adding reserved pasta water as needed for creaminess. Garnish with fresh parsley and an extra sprinkle of Parmesan before serving.

---

Serving and Storing Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce

Serve this dish immediately while the sauce is at its creamiest. Pair it with a crisp green salad or roasted vegetables for balance. Garlic bread makes a wonderful side for sopping up extra sauce. If you’re plating for guests, swirl the linguine into neat nests and arrange the chicken pieces on top for a restaurant-style presentation.

To store, let the pasta cool completely before transferring to an airtight container. Refrigerate for up to 3 days. For reheating, add a splash of milk or cream in a skillet over low heat to restore the sauce’s silky texture. Freezing isn’t ideal for cream-based sauces, as they may separate.

---

Frequently Asked Questions

Can I use shrimp instead of chicken?

Absolutely! Shrimp pairs wonderfully with Cajun flavors. Just reduce the cooking time since shrimp cooks quickly.

What if I don’t have Cajun seasoning?

You can make your own by mixing paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.

Can I make it less spicy?

Yes, simply reduce the amount of Cajun seasoning or choose a mild blend.

What type of Parmesan is best?

Freshly grated Parmesan from a block melts more smoothly than pre-shredded varieties.

Can I use milk instead of cream?

You can, but the sauce will be lighter and less rich. Consider adding a bit of cream cheese to thicken it.

---

Want More Creamy Cajun Dinner Ideas?

If you love the bold spice and velvety sauce of this Cajun Garlic Butter Chicken Linguine, you might also enjoy Easy Cajun Chicken Alfredo with Broccoli for a veggie-packed twist. For a seafood variation, try the Creamy Cajun Chicken Pasta or spice things up with the One Skillet Smoky Cajun BBQ Chicken Pasta.

If pasta isn’t your mood, the hearty Cajun Potato Soup delivers all the Cajun warmth in a cozy bowl.

---

Pin and Tell Me How Yours Turned Out

You can save this to your dinner inspiration board for later. Just click the Pin button.

If you make it, I’d love to know how it turned out. Did you swap in shrimp? Did you go extra on the Cajun spice? Leave a comment below—I’m always curious how you make these recipes your own.

For more recipes I share daily, visit my Pinterest LadyPlate.

---

Print

WANT TO SAVE THIS RECIPE?