Cajun Garlic Butter Chicken over Creamy Parmesan Linguine
Easy Homemade Cajun Garlic Butter Chicken over Creamy Parmesan Linguine
Introduction — a cozy kitchen memory
There’s something about the smell of garlic and butter that makes a house feel like home — and that’s exactly what I think of whenever I make Cajun Garlic Butter Chicken over Creamy Parmesan Linguine. This easy, homemade comfort meal is the kind of dish that turns a rushed weeknight into something special and makes a Sunday family dinner feel celebratory.
Serve this flavorful Cajun Garlic Butter Chicken over Creamy Parmesan Linguine for weeknight dinners, date nights at home, or a cozy holiday meal when you want something both traditional and a little adventurous. It’s rich, comforting, and surprisingly simple to pull together.
🧂 Ingredients:
- 1.5 lbs (about 700 g) boneless skinless chicken breasts or thighs, thinly sliced
- 12 oz (340 g) linguine (use whole-wheat or gluten-free if preferred)
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped (optional, but recommended)
- 1–1.5 tbsp Cajun seasoning (adjust to taste)
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1/2 cup low-sodium chicken broth or white wine
- 1 cup heavy cream (see swaps below for lighter versions)
- 1 cup freshly grated Parmesan cheese (or Pecorino Romano)
- 2 tsp lemon juice (brightens the sauce)
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Optional add-ins: sautéed bell peppers, spinach, cherry tomatoes, or mushrooms.
👩🍳 Directions:
- Bring a large pot of salted water to a boil and cook linguine until al dente (about 9–11 minutes). Reserve 1 cup pasta water, then drain and set aside.
- Pat chicken dry and toss with Cajun seasoning, smoked paprika, salt, and pepper. Let sit 5 minutes so the spices cling.
- In a large skillet over medium-high heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the chicken in a single layer and cook 4–6 minutes per side (total 8–12 minutes) until golden and cooked through (165°F/74°C) — do not overcrowd; cook in batches if needed. Remove chicken to a plate and tent loosely.
- Lower heat to medium and add remaining 3 tbsp butter to the skillet. Add shallot (if using) and sauté 1–2 minutes until softened. Stir in minced garlic and cook 30–60 seconds until fragrant.
- Pour in the chicken broth or wine to deglaze the pan, scraping up browned bits. Simmer 2–3 minutes until slightly reduced.
- Stir in the heavy cream and bring to a gentle simmer. Let simmer 3–5 minutes until the sauce thickens slightly.
- Reduce heat to low and whisk in the grated Parmesan until smooth. If the sauce is too thick, add reserved pasta water a splash at a time to reach desired consistency. Season with lemon juice, salt, and pepper to taste.
- Return chicken to the skillet and coat in the sauce, warming for 1–2 minutes. Add cooked linguine and toss gently until well coated. Heat through for another 1–2 minutes.
- Serve immediately, garnished with chopped parsley and a squeeze of lemon. Add extra Parmesan and red pepper flakes if desired.
Total active time: about 30–35 minutes. Serves 4.
💡 Tips & Variations:
- Low-carb: Swap linguine for zucchini noodles (zoodles) or spaghetti squash; toss right before serving to avoid soggy veggies.
- Gluten-free: Use your favorite gluten-free linguine or pasta. Check labels on Cajun seasoning for hidden gluten.
- Lighter/healthier: Use half-and-half or evaporated milk instead of heavy cream and reduce butter to 2 tbsp; add more veggies (spinach, broccoli) to bulk up fiber.
- Vegan: Use firm tofu or king oyster mushroom “steaks,” vegan butter, a plant-based cream (oat cream), and nutritional yeast for a cheesy flavor. Use a vegan Parmesan alternative.
- For juicier chicken: Use boneless skinless thighs — they’re more forgiving and stay tender.
- Make it ahead: Prepare sauce and chicken separately; refrigerate up to 3 days. Reheat gently on low, adding a splash of milk or broth to loosen the sauce before tossing with freshly cooked pasta.
- Freezing: Sauce freezes better than pasta — freeze sauce (without pasta) for up to 2 months in an airtight container. Thaw overnight in the fridge and reheat gently.
- Spice control: Start with 1 tbsp Cajun seasoning and add more at the end if you want more heat. Crushed red pepper flakes are great at the table.
- To prevent curdling: If using yogurt as a cream swap, remove pan from direct heat and temper the yogurt by whisking in a little hot sauce before adding.
Serving ideas:
- Serve with a crisp green salad and crusty bread for soaking up sauce.
- Pair with roasted or sautéed green beans or asparagus for a balanced plate.
- Top with toasted pine nuts for extra crunch.
🩺 Health & Lifestyle Tie-in (optional)
This Cajun Garlic Butter Chicken over Creamy Parmesan Linguine is high in protein and offers calcium from the Parmesan — both helpful for muscle and bone health. If you’re watching saturated fat, try the lighter swaps above (half-and-half, less butter, more veggies). Cooking at home more often not only supports better nutrition but can also save money compared with eating out — and those small savings add up, helping you invest in other priorities like health insurance or emergency savings. Eating well today can be a small step toward long-term physical and financial wellness.
❤️ Conclusion
I hope this recipe becomes one of those comforting, go-to meals you turn to when you want something both cozy and a little special. If you make this Cajun Garlic Butter Chicken over Creamy Parmesan Linguine, tell me how it went — leave a comment or tag me in your photos. I’d love to see your version and any delicious tweaks you made!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Cajun Garlic Butter Chicken over Creamy Parmesan Linguine
Ingredients
Method
- Bring a large pot of salted water to a boil and cook linguine until al dente (about 9–11 minutes). Reserve 1 cup pasta water, then drain and set aside.
- Pat chicken dry and toss with Cajun seasoning, smoked paprika, salt, and pepper. Let sit for 5 minutes.
- In a large skillet over medium-high heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the chicken in a single layer and cook for 4–6 minutes per side until golden and cooked through. Remove chicken to a plate and tent loosely.
- Lower heat to medium and add remaining 3 tbsp butter to the skillet. Add shallot (if using) and sauté for 1–2 minutes until softened. Stir in minced garlic and cook for 30–60 seconds until fragrant.
- Pour in chicken broth or wine to deglaze the pan, scraping up browned bits. Simmer for 2–3 minutes until slightly reduced.
- Stir in the heavy cream and bring to a gentle simmer. Let simmer for 3–5 minutes until the sauce thickens slightly.
- Reduce heat to low and whisk in the grated Parmesan until smooth. Add reserved pasta water as needed to reach desired consistency. Season with lemon juice, salt, and pepper to taste.
- Return chicken to the skillet and coat in the sauce, warming for 1–2 minutes. Add cooked linguine and toss gently until well coated, heating through for another 1–2 minutes.
- Serve immediately, garnished with chopped parsley and a squeeze of lemon. Add extra Parmesan and red pepper flakes if desired.
