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Cajun Garlic Butter Chicken over Creamy Parmesan Linguine

A comforting and flavorful dish of Cajun garlic butter chicken served over creamy Parmesan linguine, perfect for weeknight dinners and special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts or thighs, thinly sliced
  • 12 oz linguine (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) Recommended for flavor enhancement
  • 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 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 Add as desired

Method
 

Preparation
  1. 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.
  2. Pat chicken dry and toss with Cajun seasoning, smoked paprika, salt, and pepper. Let sit for 5 minutes.
Cooking
  1. 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.
  2. 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.
  3. Pour in chicken broth or wine to deglaze the pan, scraping up browned bits. Simmer for 2–3 minutes until slightly reduced.
  4. Stir in the heavy cream and bring to a gentle simmer. Let simmer for 3–5 minutes until the sauce thickens slightly.
  5. 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.
  6. 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.
Serving
  1. Serve immediately, garnished with chopped parsley and a squeeze of lemon. Add extra Parmesan and red pepper flakes if desired.

Notes

For making the dish lighter, consider swapping heavy cream with half-and-half or evaporated milk, and reducing butter to 2 tbsp. Use zucchini noodles for a low-carb option. This dish can be made ahead and reheated with a splash of broth or milk.