Cajun Blackened Chicken Linguine in Garlic Parmesan Cream Sauce

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Cajun Blackened Chicken Linguine in Garlic Parmesan Cream Sauce

A rich, creamy, restaurant-style pasta loaded with juicy Cajun blackened chicken, tender linguine, and a silky garlic Parmesan cream sauce. This comforting dish combines bold Cajun spices with a smooth, cheesy sauce for the perfect balance of heat and creaminess. Ideal for family dinners or special occasions, it’s ready in about 40 minutes and tastes even better than your favourite restaurant version.

Servings

4 servings

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Ingredients

For the Chicken

  • 2 large chicken breasts, sliced into strips
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

For the Pasta

  • 12 oz (340 g) linguine
  • Water for boiling
  • 1 tablespoon salt

For the Garlic Parmesan Cream Sauce

  • 2 tablespoons butter
  • 5 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste

Garnish

  • Fresh chopped parsley
  • Extra grated Parmesan cheese
  • Fresh cracked black pepper

Instructions

Step 1: Cook the pasta.

Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Prepare the Chicken

Pat the chicken dry and season generously with Cajun seasoning, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until nicely blackened and fully cooked (internal temperature reaches 165°F/74°C). Remove from the skillet and keep warm.

Step 3: Make the Garlic Parmesan Sauce

Reduce heat to medium.

In the same skillet, melt the butter. Add minced garlic and cook for about 1 minute until fragrant.

Whisk in the flour and cook for another minute.

Slowly pour in the chicken broth, whisking constantly to remove lumps.

Add the heavy cream, Italian seasoning, paprika, and optional red pepper flakes. Simmer gently for 3–4 minutes until slightly thickened.

Stir in the Parmesan cheese until completely melted and smooth.

Taste and adjust seasoning with salt and black pepper.

Step 4: Combine

Add the cooked linguine to the sauce and toss until evenly coated. If the sauce is too thick, stir in a splash of the reserved pasta water.

Return the blackened chicken to the skillet and gently toss everything together.

Step 5: Serve

Garnish generously with chopped parsley, extra Parmesan cheese, and freshly cracked black pepper. Serve immediately while hot.

Notes

  • Freshly grated Parmesan melts much better than pre-shredded cheese.
  • Don’t overcook the chicken to keep it juicy.
  • Reserve pasta water to adjust the sauce consistency if needed.
  • Heavy cream creates the richest, smoothest sauce.

Tips

  • Add sautéed mushrooms or spinach for extra flavour.
  • Stir in sun-dried tomatoes for a delicious twist.
  • Use shrimp instead of chicken for a seafood version.
  • Finish with a squeeze of fresh lemon juice to brighten the flavours.
  • Pair with garlic bread and a crisp green salad.

Nutritional Information (Approximate Per Serving)

  • Calories: 760
  • Protein: 43g
  • Carbohydrates: 48g
  • Fat: 44g
  • Saturated Fat: 22g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 980mg

Health Benefits

  • Chicken provides high-quality lean protein for muscle growth and repair.
  • Garlic contains natural antioxidants and may support heart health.
  • Parmesan cheese is a good source of calcium and protein.
  • Homemade cream sauce contains no artificial preservatives.
  • Linguine supplies carbohydrates for lasting energy.

Frequently Asked Questions

Q: Can I make this ahead of time?
Yes. Store in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze it?
Yes, although cream sauces may separate slightly when thawed. Reheat gently while stirring and add a splash of cream or milk if needed.

Q: How do I make it less spicy?
Reduce the Cajun seasoning to 1 tablespoon and omit the red pepper flakes.

Q: Can I use another pasta?
Absolutely. Fettuccine, penne, spaghetti, or rotini all work well.

Q: What’s the best way to reheat leftovers?
Warm gently in a skillet over low heat with a little milk or cream, stirring until smooth.

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