Why You’ll Love This Recipe

This pasta delivers restaurant-quality flavor in a simple, approachable recipe. The Cajun seasoning adds a smoky, slightly spicy kick that pairs beautifully with creamy sauce and fresh Parmesan. It’s versatile enough to adjust the spice level to your liking and can be made with pantry staples you likely already have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces linguine pasta
2 boneless, skinless chicken breasts
2 teaspoons olive oil
2 tablespoons unsalted butter
1 1/2 to 2 tablespoons Cajun seasoning, divided (adjust to taste depending on brand)
3 garlic cloves, minced
2/3 cup diced tomatoes (fresh or canned)
1 1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons parsley, finely chopped (for garnish)

Directions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and keep warm.

2. Pound chicken breasts to an even thickness. Season all over with 1 1/2 tablespoons Cajun seasoning.

3. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden and cooked through (165°F internal temperature). Transfer to a cutting board, slice into thin strips, and cover to keep warm.

4. In the same skillet over medium heat, melt butter. Add garlic and cook for 30–60 seconds until fragrant.

5. Stir in diced tomatoes and sauté for 2 minutes.

6. Pour in heavy cream, add remaining Cajun seasoning to taste, and stir in Parmesan cheese. Bring to a gentle simmer.

7. Return chicken and pasta to the skillet, tossing until well coated and heated through. Add reserved pasta water a little at a time if you want a thinner sauce.

8. Serve hot, garnished with fresh parsley and extra Parmesan if desired.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use penne, fettuccine, or spaghetti in place of linguine.

• Add sliced bell peppers or mushrooms for extra vegetables.

• Swap chicken for shrimp or andouille sausage for a twist.

• Make it spicier by adding cayenne pepper or hot sauce.

• Use sun-dried tomatoes instead of fresh for a richer, tangier flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Avoid microwaving on high to prevent the sauce from separating.

FAQs

Can I use milk instead of heavy cream?

Heavy cream is best for a thick, rich sauce, but you can use half-and-half or whole milk with a small amount of cornstarch to help thicken it.

What if my sauce is too runny?

Simmer it for a few extra minutes to reduce, or stir in more Parmesan to thicken.

Can I use store-bought Cajun seasoning?

Yes, but adjust the amount depending on salt content and spice level.

Is this recipe spicy?

It has a mild-to-moderate heat, depending on your Cajun seasoning. You can reduce or increase the spice to taste.

Can I make this with shrimp?

Yes, cook shrimp in place of chicken for 2–3 minutes per side, then proceed with the recipe.

What type of skillet should I use?

Avoid cast iron or copper when making cream sauces with tomatoes, as they can react and cause graininess. Use stainless steel or nonstick.

Can I use pre-cooked chicken?

Yes, simply add sliced pre-cooked chicken to the sauce in the final step and heat through.

Can I freeze this pasta?

Cream-based sauces don’t freeze well, so it’s best enjoyed fresh.

Can I make it ahead?

You can cook the chicken and prep the veggies ahead, but cook the pasta and sauce just before serving for the best texture.

How do I make it lighter?

Use light cream or evaporated milk, and reduce the Parmesan slightly.

Conclusion

Creamy Cajun Chicken Pasta is a quick, flavorful, and satisfying dinner that’s sure to become a family favorite. With tender chicken, a silky garlic cream sauce, and just the right amount of spice, it’s a dish that feels indulgent yet comes together easily on a busy night.