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This pasta dish brings back memories of my trips to Louisiana. The rich creamy sauce hugs every strand of pasta while tender chicken soaks up all those amazing Cajun spices. Its become my go to recipe when I want to bring some Southern comfort to our dinner table. Best part? It comes together in no time.
Why This Recipe Never Fails
The magic happens when the cream sauce meets those bold Cajun spices. I love how quickly it comes together on busy weeknights yet tastes like something from a fancy restaurant. You can make it as spicy as you like and its always a hit with company.
Whats in My Kitchen
- Pasta: 300g of linguine or any preferred type like penne, fettuccine, or bow tie pasta, cooked al dente.
- Chicken: 2 boneless, skinless chicken breasts or thighs, pounded to an even thickness for uniform cooking.
- Cajun Seasoning: 2 tablespoons of store-bought or homemade blend, with additional salt and pepper to taste.
- Garlic: 3 cloves, freshly minced for the best aroma and flavor.
- Butter: 2 tablespoons to sauté garlic and add richness to the sauce.
- Heavy Cream: 1 cup for a luscious, creamy texture.
- Parmesan Cheese: ½ cup grated, adding a nutty, salty element to the sauce.
Lets Make It Together
- Cook the Pasta
- Boil 300g of pasta in salted water until al dente, following the package instructions. Drain and set aside.
- Prepare the Chicken
- Pound the chicken to an even thickness and season both sides with Cajun seasoning. Heat oil in a skillet over medium-high heat, then cook the chicken for 4-5 minutes per side until golden and fully cooked. Slice into strips.
- Make the Sauce
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in diced tomatoes and cook for 2 minutes. Add heavy cream, Parmesan, and remaining Cajun seasoning, then bring to a gentle simmer.
- Combine Everything
- Add the cooked pasta and chicken strips to the sauce. Toss to coat evenly, then cook for 1-2 minutes until warmed through.
- Serve
- Transfer to serving plates, garnish with extra Parmesan and fresh parsley, and enjoy.
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Make It Your Own
Some nights I toss in broccoli or asparagus for extra color and nutrients. Swap chicken for shrimp or mushrooms when you want something different. Using half and half instead of cream makes it a bit lighter but still delicious.
Playing with Heat
We like it spicy in my house but you can easily adjust the heat. Add more Cajun seasoning or a pinch of cayenne if you love heat. For milder tastes just dial back the spices. The cream sauce helps balance everything perfectly.
Perfect Pairings
Nothing beats warm focaccia for soaking up that amazing sauce. A simple Caesar salad on the side adds freshness and crunch. Its the perfect balance of flavors that makes everyone happy at my dinner table.
My Kitchen Secrets
Always take time to pound your chicken evenly it makes such a difference in the cooking. Save some pasta water before draining it can rescue a sauce thats too thick. Fresh Parmesan makes everything taste better than the pre grated stuff.
Saving Some For Later
This pasta keeps beautifully in the fridge for a few days. When youre ready for round two just warm it gently on the stove. A splash of cream brings the sauce right back to life.
Pure Comfort Food
The combination of tender chicken creamy sauce and those warm Cajun spices creates pure magic in every bite. Its my foolproof recipe when I want to impress without spending hours in the kitchen.
Lighter Options
When we want something a bit lighter I use half and half instead of cream. Whole wheat pasta adds nice texture and fiber. Adding extra veggies like zucchini makes it even more nutritious. Grilled chicken is another great way to keep it light.
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Frequently Asked Questions
- → Why avoid cast iron pans for this recipe?
- Cast iron can react with acidic ingredients like tomatoes in creamy sauces, making the sauce grainy. Use a non-reactive pan like stainless steel or non-stick.
- → How spicy is this pasta?
- The spiciness depends on your cajun seasoning. Start with less seasoning and add more to taste, especially if using a brand with high salt content.
- → Why save pasta water?
- Reserved pasta water contains starch that helps thin the sauce while keeping it creamy and helping it stick to the pasta better.
- → Can I use chicken thighs instead?
- Yes, boneless skinless chicken thighs work great. They may need a few extra minutes of cooking time but stay more tender.
- → Can I prep this ahead?
- You can slice the chicken and prep ingredients ahead, but the cream sauce is best made fresh. Reheat leftovers gently to prevent sauce separation.