Cajun Chicken Alfredo Recipe with Linguine Pasta
Creamy Cajun chicken tossed with linguine in a quick Parmesan Alfredo sauce.
Servings: 4 servings
Ingredients
- 8 ounces linguine pasta cooked and kept warm
- 1 lb chicken breast defrosted, raw and cut into strips
- 1 tablespoon oil
- 2 teaspoons Cajun or Adobo seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup heavy whipping cream
- 1/4 cup shredded Parmesan cheese freshly shredded if possible
- 1/4 teaspoon smoked paprika optional
- chopped green onions optional, for topping
- sun-dried tomatoes optional, drained if packed in oil (about half of a 7 oz jar used)
Instructions
- Cook the linguine according to package directions until al dente; drain and keep warm.
- Heat the oil in a cast iron pan or large skillet over medium heat.
- Season the chicken strips with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add the chicken to the skillet and cook, turning as needed, until seared on both sides and cooked through, about 5–7 minutes.
- Sprinkle the Cajun or Adobo seasoning, basil, garlic powder, and optional smoked paprika over the cooked chicken and stir to coat.
- Reduce heat to low and stir in the heavy whipping cream and shredded Parmesan; cook 2–3 minutes, stirring, until the sauce is warmed and slightly thickened.
- Toss the warm linguine with the chicken and Alfredo sauce in a bowl or large skillet so the pasta is evenly coated.
- Serve topped with additional Parmesan, chopped green onions, and drained sun-dried tomatoes if using.
Equipment
- Large Pot
- cast iron pan or large skillet
- Tongs or spatula
- Measuring Spoons
- Measuring Cups
- Colander
- cheese grater (if shredding Parmesan)
Notes
- Use freshly shredded Parmesan for a smoother sauce.
- Drain oil from sun-dried tomatoes before adding.
- Toss pasta and sauce in a bowl to coat evenly.
- Adjust Cajun seasoning to taste for more or less heat.
- Serve immediately for best texture.