Golden-seared Cajun-spiced chicken, creamy linguine tangled in a rich garlic Parmesan sauce, and the perfect touch of heat – this dish hits all the right notes. Spicy Cajun Chicken Linguine is a bold, comforting dinner that feels like it came straight from your favorite restaurant.

With every bite, you get a balanced blend of smokiness, creamy richness, and a zesty kick. It’s a perfect weeknight indulgence and equally show-stopping for guests who crave something soul-warming and full of flavor.

What Kind of Cajun Seasoning Works Best?

For this dish, go for a Cajun seasoning that packs boldness but doesn’t overpower. Look for a blend with paprika, garlic powder, oregano, cayenne, and black pepper. Avoid versions heavy on salt or artificial additives – making your own is a bonus for full control over spice levels.

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

Chicken Breasts – Boneless and skinless, these sear beautifully and hold the Cajun flavor well.

Cajun Seasoning – Brings the signature heat and smoky flavor. Generously coat the chicken and add more to the sauce for a full-bodied finish.

Linguine Pasta – The slightly wide noodle holds creamy sauces better than spaghetti, making it ideal for this dish.

Heavy Cream – Creates the luxurious base of the sauce.

Garlic – Fresh minced garlic gives aromatic depth.

Parmesan Cheese – Freshly grated for a nutty, salty touch that melts beautifully into the sauce.

Butter – Used to sauté garlic and begin the sauce with rich flavor.

Olive Oil – Helps sear the chicken to golden perfection.

Salt & Pepper – To balance and bring out the other flavors.

Parsley (optional) – For garnish and a pop of freshness.

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

Step 1: Season and Sear the Chicken

Coat both sides of the chicken breasts with Cajun seasoning. Heat olive oil in a skillet over medium-high heat, then sear the chicken until golden brown and fully cooked, about 5-7 minutes per side. Remove and let it rest.

Step 2: Cook the Linguine

In a large pot, boil salted water and cook linguine until al dente. Reserve 1/2 cup of pasta water before draining.

Step 3: Sauté the Garlic

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, stirring frequently.

Step 4: Build the Cream Sauce

Lower the heat and pour in heavy cream. Simmer gently, stirring continuously. Add grated Parmesan and whisk until smooth. Season with salt, pepper, and a pinch of Cajun seasoning for added depth.

Step 5: Combine Pasta and Sauce

Add the drained linguine directly to the sauce. Toss until evenly coated. If needed, loosen the sauce with reserved pasta water.

Step 6: Slice Chicken and Serve

Slice the rested chicken and serve it over the creamy linguine. Garnish with chopped parsley and extra Parmesan if desired.

How to Serve and Store Spicy Cajun Chicken Linguine

This dish is best served hot, right after tossing the pasta in the sauce. For an elevated dinner, plate the linguine in swirls and fan out the sliced chicken on top. A sprinkle of extra Parmesan and chopped parsley adds a restaurant-style finish.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce.

Frequently Asked Questions

Can I use shrimp instead of chicken?

Absolutely! Cajun shrimp pairs beautifully with the creamy sauce. Just sear the shrimp for 2-3 minutes per side until pink.

Is there a substitute for heavy cream?

You can use half-and-half, but the sauce will be slightly thinner. For dairy-free, try unsweetened coconut cream.

How spicy is this recipe?

Moderately spicy. You can adjust the heat by using more or less Cajun seasoning or choosing a mild blend.

Can I make this ahead of time?

The sauce is best fresh, but you can prep the chicken and pasta ahead and reheat with sauce just before serving.

What type of Parmesan works best?

Always opt for freshly grated Parmesan – it melts better and has more flavor than pre-shredded versions.

Will another pasta shape work?

Yes! Fettuccine, penne, or tagliatelle are all excellent alternatives that hold up well to the creamy sauce.

Want More Chicken Pasta Ideas?

You might also like the Easy Cajun Chicken Alfredo with Broccoli, which brings a veggie-packed twist to spicy cream sauces.

If baked comfort is your thing, the Best Baked Cream Cheese Spaghetti is a must-try. For a fusion twist, check out the Spicy Rattlesnake Pasta that brings together creamy heat and bold flavor.

Or go smoky with One Skillet Smoky Cajun BBQ Chicken Pasta, where Cajun flavors meet barbecue depth.

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If you make it, I’d love to hear how it turned out. Did you adjust the spice level? Did you use shrimp or go full vegetarian? Leave a comment below. I’m always curious how others tweak it!

Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce

Author: Julia Koch
Total Time: 35 minutes
Yield: Serves 4

Print Recipe

Description

A bold, creamy pasta dish with perfectly seared Cajun-spiced chicken and a garlic Parmesan sauce that clings to every strand of linguine. Comfort food with just the right kick of heat.

Instructions

Season the Chicken: Coat both sides of chicken breasts with Cajun seasoning.
Sear the Chicken: In a hot skillet with olive oil, sear chicken for 5–7 minutes on each side until cooked through. Set aside to rest.
Cook the Linguine: Boil linguine in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
Sauté the Garlic: Melt butter in the skillet. Add minced garlic and sauté until fragrant, about 1 minute.
Make the Sauce: Add heavy cream and simmer gently. Stir in Parmesan until melted and smooth. Season with salt, pepper, and a pinch of Cajun seasoning.
Combine Pasta and Sauce: Toss linguine in the sauce. Use reserved pasta water to adjust consistency if needed.
Slice and Serve: Slice the rested chicken. Serve over the creamy linguine and garnish with parsley.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner