Description
Have you ever wondered how the right blend of spices can transform an ordinary dish into an extraordinary dining experience? If you’re craving bold flavors that don’t compromise on comfort, this Cajun Chicken with Creamy Parmesan Linguine Pasta recipe is your answer. Not only is it quick and delicious, but it’s also a crowd-pleaser that can be ready in less time than you might think!
Ingredients
- Chicken Breasts (2 large): Boneless and skinless for easy cooking.
- Cajun Seasoning (2 tablespoons): A blend of paprika, garlic powder, onion powder, cayenne, and other spices for a spicy kick.
- Linguine Pasta (8 ounces): Cooked al dente for the perfect texture.
- Heavy Cream (1 cup): For that rich, creamy sauce.
- Parmesan Cheese (¾ cup, grated): Adds a nutty flavor to the dish; substitute with Pecorino Romano for a sharper taste.
- Garlic (3 cloves, minced): Essential for flavor; can substitute with garlic powder in a pinch.
- Olive Oil (2 tablespoons): For cooking the chicken; avocado oil is a fantastic alternative.
- Fresh Spinach (2 cups): Adds nutrition and color. Kale or arugula can also work well here.
- Salt and Black Pepper: To taste.
- Fresh Parsley (for garnish): A delightful finish.
Instructions
Start by seasoning your chicken breasts generously with Cajun seasoning, salt, and pepper. Ensure every inch is covered for maximum flavor. Let it sit for about 10 minutes to absorb the spices.
While the chicken is marinating, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve about ½ cup of pasta water and drain the rest. Set the cooked pasta aside.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for about 4-5 minutes on each side, or until they are nicely browned and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and let it rest.
In the same skillet, add minced garlic and sauté for about 1 minute, until fragrant. Pour in the heavy cream and bring to a gentle simmer. Then, stir in the grated Parmesan cheese until it melts and the sauce becomes creamy. If the sauce is too thick, add some reserved pasta water, one tablespoon at a time.
Slice the cooked chicken into strips and add them back to the skillet along with the cooked linguine. Toss everything together to coat the pasta and chicken in the creamy sauce. Fold in the fresh spinach and allow it to wilt slightly, adding color and nutrition to your dish.
Plate your Cajun Chicken with Creamy Parmesan Linguine Pasta and garnish with fresh parsley. Serve immediately for the best experience!
Nutrition
- Calories: 650
- Sugar: 2g
- Fat: 34g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 42g