Indulge in the perfect harmony of bold Cajun spices and creamy Parmesan sauce with this Garlic Butter Chicken Linguine. This dish combines tender, juicy chicken seasoned generously and seared to golden perfection, enveloped in a rich garlic butter and parmesan cream sauce that clings beautifully to each strand of linguine.
Ideal for busy weeknights or intimate dinners, this recipe invites you to savor a melt-in-your-mouth experience that perfectly balances spice and creaminess. Every bite is a flavorful journey that brings Southern-inspired zest and Italian comfort to your table.
- The Cajun seasoning creates a deliciously bold, smoky flavor that complements the creamy parmesan sauce.
- Juicy chicken breasts are pan-seared to lock in moisture and develop a golden crust for texture.
- The luscious garlic butter enhances the sauce, making it rich and flavorful without overpowering the pasta.
- Ready in just 30 minutes, it’s a fuss-free, satisfying meal ideal for weeknights or entertaining.
Ingredients
- Chicken breasts (2 large, cubed): Fresh, boneless chicken cut into bite-sized pieces ensuring quick, even cooking and tender texture.
- Cajun seasoning (2 tablespoons): A robust blend of spices that adds southern warmth and bold flavor to the chicken.
- Garlic (3 cloves, minced): Freshly minced garlic to infuse the sauce with pungent, aromatic depth without bitterness.
- Butter (3 tablespoons): Adds richness and silky smoothness, essential for the garlic butter sauce base.
- Linguine pasta (12 ounces): Long, flat pasta that absorbs sauces well while providing a pleasant bite.
- Heavy cream (1 cup): Creates the luxuriously creamy Parmesan sauce, enriching the dish’s texture.
- Parmesan cheese (1 cup, freshly grated): Delivers sharp, nutty flavor and smooth melt for the creamy sauce.
- Olive oil (1 tablespoon): Used to sear chicken, helping to develop a beautiful golden crust and prevent sticking.
- Salt (1/2 teaspoon): Balances flavors and enhances the natural taste of ingredients.
- Black pepper (1/2 teaspoon): Adds mild heat and complements the Cajun spices perfectly.
- Chopped parsley (2 tablespoons): Fresh herb that brightens the dish with a fresh, slightly peppery finish.
Instructions
- Prepare and season the chicken
Start by patting the chicken breasts dry to ensure even searing. Cut them into bite-sized cubes, then toss thoroughly with Cajun seasoning, salt, and olive oil. This step is crucial for infusing the chicken with flavor and giving it that deliciously spicy crust.
- Sear the chicken until golden
Heat 1.5 tablespoons of butter and olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden brown and cooked through. This step locks in moisture and develops a flavorful crust. Remove the chicken from the pan and set aside.
- Sauté garlic in butter
Reduce the heat to medium and add the remaining butter to the skillet. Stir in the minced garlic and sauté until fragrant—about one minute. Be careful not to overcook as burnt garlic can taste bitter; this step builds the aromatic base of the sauce.
- Create the creamy Parmesan sauce
Pour the heavy cream into the skillet with garlic and gently stir. Let it simmer for 3 to 4 minutes to thicken slightly. Gradually add the freshly grated Parmesan cheese while stirring continuously until melted into a smooth, flavorful cream sauce.
- Cook linguine pasta al dente
While the sauce simmers, cook the linguine in salted boiling water according to package instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta water to adjust the sauce consistency later.
- Toss chicken and pasta in sauce
Return the seared chicken to the skillet and add the drained linguine. Toss everything gently to ensure the pasta is evenly coated in the creamy Parmesan sauce. Use reserved pasta water as needed to loosen the sauce, achieving a silky finish that clings perfectly to every noodle.
- Garnish and serve
Finish by sprinkling chopped parsley and extra Parmesan over the top for a fresh, vibrant touch. Serve hot immediately for the best taste and texture, inviting everyone to a comforting, flavorful dinner.
- Avoid overcooking garlic to prevent bitterness and maintain a delicate, fragrant sauce.
- Freshly grate Parmesan cheese for optimal melt and sharpness instead of pre-grated varieties.
- Adjust Cajun seasoning and cream quantity if you prefer milder spice or richer sauce balance.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave, adding a splash of cream or water to refresh the sauce.
Serving Suggestions
Pair this dish with a crisp green salad or steamed vegetables for a balanced meal. A glass of chilled white wine or sparkling water complements the creamy, spicy flavors wonderfully.
- Pat chicken dry thoroughly before seasoning to help spices adhere better and avoid steaming.
- Use medium-high heat for searing to develop a golden crust without overcooking the inside.
- Reserve pasta water as a secret ingredient to adjust sauce consistency for perfect coating.
FAQs
- Can I use another type of pasta?
Yes, fettuccine, spaghetti, or penne work well to hold the creamy sauce just as linguine does.
- How can I reduce the spice level?
Decrease the Cajun seasoning to half or add more cream to mellow the heat without losing flavor.
- Is this recipe freezer-friendly?
It’s best enjoyed fresh, but you can freeze cooked chicken and sauce separately for up to 2 months.
- What can I substitute for heavy cream?
Whole milk mixed with a tablespoon of flour or half-and-half can work, though the sauce will be less rich.
- Can I make this gluten-free?
Absolutely, swap linguine for your preferred gluten-free pasta to keep the dish friendly to gluten sensitivities.
Garlic Butter Chicken Linguine
Equipment
- 1 large skillet
- 1 pot
Ingredients
- 2 large chicken breasts cubed
- 2 tablespoons Cajun seasoning
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 3 tablespoons butter
- 12 ounces linguine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
- Pat chicken dry and cut into bite-sized cubes; toss with Cajun seasoning, salt, and olive oil.
- Heat 1.5 tablespoons butter and olive oil in a large skillet over medium-high heat; sear chicken until golden and cooked through, about 6 to 8 minutes; remove and set aside.
- Lower heat to medium and add remaining butter and minced garlic to skillet; sauté until fragrant, about 1 minute.
- Pour in heavy cream, stir, and let simmer for 3 to 4 minutes; add grated Parmesan and stir until melted and smooth.
- Cook linguine in salted boiling water until al dente; drain, reserving 1/4 cup pasta water.
- Return chicken to skillet, add linguine, and toss to coat with sauce; add reserved pasta water to loosen sauce if needed.
- Garnish with chopped parsley and extra Parmesan; serve hot.
Notes
- Avoid overcooking garlic as it can become bitter.
- Use freshly grated Parmesan for best flavor and melt.
- Reduce Cajun seasoning or add more cream to mellow spice.
