Creamy Cajun Chicken Linguine with Garlic Parmesan Sauce wasn’t part of my dinner plan — it was born from a last-minute craving and a nearly empty fridge. Two chicken breasts, a half-used box of linguine, a jar of Cajun spice, and leftover cream became the building blocks of something magical.
What started as dinnertime improvisation quickly turned into a family favorite. The chicken, coated in smoky Cajun seasoning, turns golden in the pan. The garlic-Parmesan sauce wraps each strand of linguine in creamy richness. It’s spicy, savory, and deeply satisfying.
Since then, I’ve served it on cozy weeknights and even dinner parties — and it never disappoints. It tastes restaurant-worthy, but comes together in just 30 minutes.
If you enjoy easy, flavorful comfort food with a spicy twist, this recipe is for you. Subscribe to get more crowd-pleasing recipes just like this — direct to your inbox.
Why This Recipe Is Special
What sets this creamy Cajun chicken linguine apart is how effortlessly it balances bold flavor and creamy comfort. The Cajun seasoning delivers a smoky, peppery kick, while the garlic Parmesan sauce wraps everything in a velvety richness. Each bite is hearty, comforting, and just spicy enough to keep things exciting.
This isn’t just another chicken pasta — it’s the kind of dish you’ll come back to after a long day when you need warmth on a plate. What’s even better is how adaptable it is. You can swap the linguine for rotini or even penne and still get a pasta dish that tastes indulgent and deeply satisfying.
If you’ve ever enjoyed the smooth layers of Creamy Parmesan Chicken Rice, you’ll recognize the same rich, homemade character here. And for fans of veggie-packed dishes, the combination of flavors is just as cozy as the Parmesan Spinach Mushroom Pasta Skillet.
But what really makes it special? It’s the kind of meal that feels like a reward — whether it’s a Wednesday night or the weekend. Simple ingredients, one pan, and a dish that looks and tastes like it came straight from a bistro kitchen.
Creamy Cajun chicken linguine with garlic Parmesan sauce is comfort food with a little edge — and that’s why it always gets requested in our home.
Ingredients & Preparation
Ingredient Breakdown
The beauty of creamy Cajun chicken linguine with garlic Parmesan sauce lies in its simplicity. You likely already have most of these ingredients in your kitchen, and the rest are easy to find. Here’s everything you need:
| Ingredient | Amount | Details |
|---|---|---|
| Chicken breasts | 2 (boneless, skinless) | Slice into even strips for quick sear |
| Linguine pasta | 12 oz | Fettuccine or spaghetti also work |
| Olive oil | 2 tbsp | For pan-searing |
| Cajun seasoning | 2 tbsp | Store-bought or homemade |
| Smoked paprika | 1 tsp | Optional, adds deeper smoky flavor |
| Garlic powder | ½ tsp | Enhances the garlic without burning |
| Garlic (minced) | 4 cloves | Use fresh for best aroma |
| Heavy cream | 1 cup | Full fat recommended |
| Chicken broth | ½ cup | Adds flavor and thins the sauce |
| Parmesan cheese | ½ cup, grated | Use fresh-grated for best melt |
| Salt & pepper | To taste | Season in layers |
| Parsley (optional) | Chopped, for garnish | Adds color and freshness |
This combo results in a sauce that clings lovingly to every strand of linguine and coats the chicken in creamy perfection.
If you’re looking for similar pasta comfort with a different twist, the Creamy Parmesan Chicken Rice delivers a cheesy, rice-based take — perfect when you want something beyond pasta.
Tools and Easy Substitutions
This recipe keeps it simple. You’ll only need:
-
A deep skillet or sauté pan
-
A pasta pot
-
Tongs or a spatula
Substitutions and Tips:
-
Swap heavy cream with half-and-half for a lighter version.
-
Replace chicken with shrimp for a seafood spin.
-
Out of linguine? Fettuccine or rotini are excellent choices.
-
Want more veggies? Toss in spinach or mushrooms during the last 5 minutes — similar to how it’s done in the Parmesan Spinach Mushroom Pasta Skillet.
No matter how you tweak it, creamy Cajun chicken linguine with garlic Parmesan sauce remains the star of your weeknight table.
Cooking Instructions & Tips
Step-by-Step Cooking Method
Making creamy Cajun chicken linguine with garlic Parmesan sauce is faster than you might think — and it all comes together in one pan (plus your pasta pot). Here’s how to do it, step-by-step:
1. Cook the linguine
Boil a large pot of salted water and cook the linguine until al dente, according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
2. Sear the chicken
In a large skillet, heat olive oil over medium-high heat. Toss the chicken strips in Cajun seasoning, paprika, garlic powder, salt, and pepper. Add to the skillet and sear 4–5 minutes per side until golden and cooked through. Remove and set aside.
3. Make the sauce
Lower the heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and stir to deglaze. Add the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce thickens.
4. Bring it together
Return the cooked chicken to the pan. Toss in the linguine, using tongs to coat everything in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Tips and Tricks to Perfect It
-
Taste your Cajun spice. Some blends are saltier or spicier than others, so season accordingly.
-
Use freshly grated Parmesan. It melts smoother and adds better flavor than pre-shredded.
-
Don’t overcook the chicken. Searing gives the best texture. Overcooking dries it out.
-
Reserve that pasta water. A splash at the end helps emulsify the sauce for that glossy finish.
You can even serve this dish with garlic bread or over roasted veggies like in this flavorful Bruschetta Chicken Pasta twist, or pair it with buttery grains similar to the Creamy Tuscan Orzo Recipe.
The result? A bold, creamy, spicy-sweet pasta that’s ready in under 30 minutes.
Serving, Storing & Pairing
What to Serve With Creamy Cajun Chicken Linguine
When it comes to serving creamy Cajun chicken linguine with garlic Parmesan sauce, you don’t need much on the side — this dish holds its own. But if you want to round out the meal or impress dinner guests, here are a few pairing ideas that complement the spice and creaminess:
-
A crisp green salad with balsamic vinaigrette offers a refreshing contrast.
-
Toasted garlic bread or crusty baguette is perfect for scooping up extra sauce.
-
Roasted asparagus or buttery green beans add balance and texture.
One of my favorite side pairings is a bright veggie pasta like this 30-Minute Creamy Spinach Artichoke Pasta. It’s rich but earthy and contrasts beautifully with the heat from the Cajun seasoning.
For a creative dinner twist, serve the linguine alongside a baked dish like the famous Baked Feta Pasta Recipe. Its tangy, tomato-forward base works surprisingly well with the garlicky cream in this chicken pasta.
No matter how you serve it, the flavors of this dish shine brightest when hot and fresh — so get ready to dig in as soon as it hits the plate.
How to Store and Reheat
Got leftovers? Lucky you. This pasta stores well and reheats beautifully with just a few easy steps.
To Store:
Transfer cooled leftovers into an airtight container and refrigerate for up to 3 days.
To Reheat:
Warm on the stovetop over medium heat with a splash of milk, cream, or broth to revive the sauce. Microwave in 30-second bursts, stirring often to keep it creamy.
Freezing?
Technically yes, but the cream sauce may separate slightly. If freezing, store in portions and reheat gently with added cream to re-emulsify.
This dish makes a fantastic next-day lunch — if there’s any left!
Frequently Asked Questions
Can I make creamy Cajun chicken linguine less spicy?
Absolutely. You can reduce the Cajun seasoning or use a mild version. To further soften the heat, skip the smoked paprika and add a splash more cream or Parmesan.
What kind of Cajun seasoning works best?
You can use store-bought Cajun blends or make your own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Just taste first — salt levels vary by brand.
Can I substitute the linguine?
Definitely. Fettuccine, spaghetti, penne, or even gluten-free pasta work well in this recipe. Just adjust cooking times to match the type you use.
Is this recipe good for meal prep?
Yes! Creamy Cajun chicken linguine with garlic Parmesan sauce holds up well for up to three days in the fridge. Reheat gently and add a splash of milk or broth to keep the sauce silky.
Conclusion
When you make this creamy Cajun chicken linguine with garlic Parmesan sauce, you’re not just making dinner — you’re creating a moment. It’s the kind of meal that brings everyone to the table a little faster, and keeps them lingering for seconds.
Whether you’re cooking for two or feeding a hungry crew, this dish always delivers. Creamy, smoky, garlicky, and downright comforting — it hits every note.
If you’re looking for other soul-satisfying pasta recipes, don’t miss my Creamy Tuscan Orzo Recipe or the crowd-pleasing Baked Feta Pasta. And for another take on this spicy, creamy classic, check out this version from one of my favorite food bloggers: Natasha’s Creamy Cajun Chicken Pasta.
Print
Creamy Cajun Chicken Linguine with Garlic Parmesan Sauce
- Total Time: 30
- Yield: 4 servings
Description
Creamy Cajun Chicken Linguine with Garlic Parmesan Sauce is a bold, comforting 30-minute pasta featuring smoky Cajun-spiced chicken, tender linguine, and a velvety garlic-Parmesan cream sauce.
Ingredients
• 2 boneless, skinless chicken breasts, sliced
• 12 oz linguine pasta
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
Instructions
1. Cook linguine in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Heat olive oil in a skillet over medium-high heat. Toss sliced chicken with Cajun seasoning, paprika, garlic powder, salt, and pepper.
3. Sear chicken until golden brown and cooked through, about 4–5 minutes per side. Remove and set aside.
4. Reduce heat to medium. Add garlic to the same pan and sauté until fragrant, about 30 seconds.
5. Pour in chicken broth and deglaze the pan, then stir in heavy cream and bring to a gentle simmer.
6. Add Parmesan cheese and stir until melted and sauce begins to thicken.
7. Return chicken to the skillet and toss with cooked linguine. Add a splash of reserved pasta water if needed.
8. Garnish with fresh parsley and serve hot.
Notes
– Use half-and-half instead of heavy cream for a lighter version.
– Shrimp can be used in place of chicken for a seafood twist.
– Fettuccine or penne pasta also work well if linguine isn’t available.
– Store leftovers in an airtight container for up to 3 days.
– Reheat gently on the stovetop with a splash of cream or broth.
- Prep Time: 10
- Cook Time: 20
- Method: Skillet
- Cuisine: American-Cajun