Name: Creamy Cajun Chicken Linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: 12 oz linguine; 2 boneless, skinless chicken breasts, sliced thin; 2 tablespoons Cajun seasoning; 2 tablespoons olive oil; 1 tablespoon butter; 1 small onion, diced; 1 bell pepper (red or green), sliced; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; Optional: chopped parsley for garnish

Creamy Cajun Chicken Linguine is one of those meals I turn to when I want something hearty, flavorful, and just a bit spicy. Tender slices of chicken are seasoned with bold Cajun spices, then simmered in a rich, creamy sauce with sautéed onions, peppers, and garlic. Tossed with linguine and finished with Parmesan, this dish hits every comforting note with a little Southern kick. It’s the perfect weeknight dinner when I want something indulgent without spending hours in the kitchen.

Why You’ll Love This Recipe

I love how this recipe brings together the heat of Cajun seasoning with the richness of a cream-based sauce. It’s both spicy and soothing, with layers of flavor that build with every bite. The pasta is filling, the chicken is juicy, and the sauce clings beautifully to every strand of linguine. Plus, I can make it all in just one pan after boiling the pasta, which means fewer dishes and more time to enjoy dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz linguine

2 boneless, skinless chicken breasts, sliced thin

2 tablespoons Cajun seasoning

2 tablespoons olive oil

1 tablespoon butter

1 small onion, diced

1 bell pepper (red or green), sliced

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

Optional: chopped parsley for garnish

Directions

I start by cooking the linguine according to the package directions until it’s al dente, then I drain it and set it aside.

While the pasta cooks, I season the thinly sliced chicken breasts with Cajun seasoning, salt, and pepper.

I heat olive oil in a large skillet over medium heat and cook the chicken for 5–7 minutes until it’s cooked through and lightly browned. Then I remove the chicken and set it aside.

In the same skillet, I melt butter and sauté the diced onion and sliced bell pepper for about 3–4 minutes until they’re soft. Then I add the garlic and cook for 30 seconds more.

I pour in the chicken broth and gently scrape up the browned bits from the bottom of the skillet.

I reduce the heat to low and stir in the heavy cream. I let it simmer for 2–3 minutes until the sauce starts to thicken.

I add the Parmesan cheese and stir until it’s melted and the sauce is smooth.

I return the cooked chicken and linguine to the skillet and toss everything together so the pasta is coated in the creamy sauce.

I taste and adjust with salt and pepper, garnish with parsley if I like, and serve immediately.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 650 kcal per serving

Variations

I sometimes swap linguine for fettuccine or penne when I want a different texture.

For extra heat, I add a pinch of cayenne or sliced jalapeños.

I like using smoked sausage instead of chicken when I want a change—it adds even more Southern flair.

If I need a lighter version, I use half-and-half instead of heavy cream and reduce the Parmesan.

I occasionally add mushrooms or spinach for more veggies and depth.

Storage/Reheating

To store leftovers, I place them in an airtight container and refrigerate for up to 3 days.
When reheating, I warm it gently on the stove over low heat or in the microwave, adding a splash of milk or chicken broth to loosen up the sauce if it thickens too much.

Related Recipes:

Butter Salmon & Shrimp with Creamy Spinach Linguine

FAQs

How spicy is this dish?

The spice level depends on the Cajun seasoning I use. Some brands are spicier than others. I usually start with 2 tablespoons, but I reduce it if I want a milder dish.

Can I use pre-cooked chicken?

Yes, I can use leftover cooked chicken. I just add it when the sauce is simmering to warm it through before tossing everything together.

Can I make this gluten-free?

Absolutely. I swap the linguine for my favorite gluten-free pasta and double-check that the Cajun seasoning is gluten-free.

What can I substitute for heavy cream?

I’ve had good results using half-and-half or a mix of milk and a bit of flour to thicken the sauce, though it won’t be quite as rich.

Can I make this ahead of time?

I prefer this dish fresh, but I can make it a few hours ahead and reheat it. I store the sauce and pasta separately if possible to avoid sogginess.

Conclusion

Creamy Cajun Chicken Linguine is one of those dishes I keep coming back to—rich, spicy, and satisfying with every bite. It’s easy enough for a weeknight but flavorful enough to serve when I want to impress someone at dinner. Whether I stick with the original recipe or mix it up with different proteins or veggies, it always delivers comforting Southern-inspired flavor in every bite.

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