That summer evening, after our neighbor John invited my husband and me over to watch the sunset from his porch, we walked home inspired and craving bold, comforting flavors. His porch faced a cluster of hibiscus bushes that swayed in the warm breeze, and between sips of iced tea, we swapped stories about teaching, travel, and his recent experiments grilling shrimp.

The conversation drifted into spices and sauces, and by the time we thanked him and strolled back home, my mind was already in the kitchen. I pulled out Cajun seasoning, garlic, and fresh pasta, letting the scent of smoked paprika fill the house as I tossed seasoned chicken in a creamy, rich sauce.

We sat down to eat, and before long, plates were wiped clean and my husband grinned, “We should’ve invited John over—he’d love this.” Since that evening, this dish has become one of my favorites. It’s bold, buttery, just a little smoky and the kind of meal that turns an ordinary evening into something memorable.

Short Description

Smoky Cajun Chicken Linguine In Butter Cream Sauce is a luscious pasta dish with tender Cajun-seasoned chicken bathed in a silky garlic-cream sauce, tossed with linguine and topped with Parmesan and fresh parsley.

Key Ingredients

For the Pasta

340 g (12 oz) linguine
Salt, for boiling water
120 ml (½ cup) reserved pasta water (set aside after cooking)

For the Chicken

450 g (1 lb) boneless, skinless chicken breasts or thighs, sliced into strips
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 tablespoon olive oil

For the Butter Cream Sauce

2 tablespoons unsalted butter
3 cloves garlic, minced
180 ml (¾ cup) chicken broth
240 ml (1 cup) heavy cream
60 g (½ cup) freshly grated Parmesan cheese
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)

For Garnish

1–2 tablespoons chopped fresh parsley
Extra Parmesan cheese, for serving

Tools Needed

Large pot for boiling pasta
Large skillet or sauté pan
Wooden spoon or spatula
Cheese grater
Measuring cups and spoons

Cooking Instructions

Step 1: Cook the Linguine
Bring salted water to a boil. Cook 340 g linguine until al dente (about 8–10 minutes). Reserve 120 ml pasta water and drain.

Step 2: Cook Chicken
Heat 1 tbsp olive oil over medium-high in a skillet. Add seasoned chicken strips and sauté about 5 minutes until golden, cooked through. Remove chicken and set aside.

Step 3: Melt Butter & Garlic
In the same skillet, melt 2 tbsp butter over medium heat. Add 3 minced garlic cloves and sauté 1 minute until fragrant, without browning.

Step 4: Add Broth and Cream
Pour in 180 ml chicken broth; bring to a simmer. Add 240 ml heavy cream and stir to combine.

Step 5: Thicken Sauce & Add Cheese
Lower the heat and stir in 60 g Parmesan until melted. Season with salt, pepper, and a pinch of red pepper flakes if using. Let simmer until the sauce slightly thickens (about 2–3 minutes).

Step 6: Combine Everything
Return chicken to the sauce, then stir in cooked linguine. Add reserved pasta water as needed to loosen the sauce. Stir gently until pasta is coated.

Step 7: Plate & Garnish
Serve on warmed plates. Sprinkle with chopped parsley and extra Parmesan. Enjoy immediately.

Why You’ll Love This Recipe

Flavor Explosion: Smoky Cajun notes and rich garlic butter sauce dance with tender chicken and creamy pasta.

Quick & Elegant: Ready in under 30 minutes—simple prep but impressive taste.

Balanced & Comforting: Protein-rich, flavor-forward, yet still comforting with cream and Parmesan.

Family Favorite: Mildly spiced, flavorful, crowd-pleasing pasta that kids and adults enjoy alike.

Versatile Base: Add mushrooms, bell peppers, or spinach to boost veggies or swap chicken for shrimp.

Mistakes to Avoid & Solutions

Sauce Too Thin:
Solution: Let simmer longer or add reserved pasta water gradually to achieve desired consistency.

Overcooked Chicken:
Solution: Cook strips briefly until just done—carryover heat finishes them in the sauce.

Clumpy Garlic:
Solution: Cook garlic over medium heat carefully until fragrant, not browned, to prevent bitterness.

Pasta Dry or Sticky:
Solution: Stir in reserved pasta water to loosen sauce and coat noodles evenly.

Serving and Pairing Suggestions

Serve immediately while sauce is warm and glossy

Offer family-style in skillet or plated individually

Pair with a crisp green salad or roasted Brussels sprouts for a textural contrast

A chilled glass of Sauvignon Blanc or sparkling water complements creamy richness

Perfect for weeknight dinner or sharing with friends at a relaxed gathering

Storage and Reheating Tips

Storage: Store leftovers in an airtight container in fridge up to 2 days

Reheat: Gently heat on stovetop over low heat, stirring and adding a splash of milk or broth to revive creaminess

Avoid Microwave: It can cause the sauce to separate, stovetop reheating retains smooth texture

FAQs

1. Can I use shrimp instead of chicken?
Yes, season and cook shrimp for 2–3 minutes per side; add to sauce after other ingredients combine.

2. Is the Cajun seasoning very spicy?
Level is moderate, adjust according to taste or use half the amount for mild flavor.

3. Can I make this dairy-free?
Substitute heavy cream with coconut cream and butter with olive oil, though sauce texture will slightly differ.

4. What if I don’t have Parmesan?
Grated Pecorino Romano or cheddar work in a pinch, though flavor will vary.

5. Can I prepare sauce ahead?
Yes, make sauce in advance and refrigerate; reheat gently, whisking in pasta water before adding linguine.

Tips & Tricks

Grate Parmesan fresh from the block for best melt and flavor

Use high-quality linguine to avoid overcooked or mushy pasta

Heat pasta water while cooking chicken to streamline steps

Add parsley at the last moment for freshness and color contrast

Taste and adjust seasoning before serving, especially salt and pepper

Recipe Variations

Spicy Cajun Shrimp Linguine
Replace chicken with shrimp; add extra Cajun seasoning and a dash of cayenne pepper. Garnish with cilantro.

Creamy Mushroom & Spinach Twist
Sauté sliced mushrooms with chicken, stir in fresh spinach just before combining with pasta.

Lemon-Basil Light Version
Swap Parmesan for feta, add lemon zest and fresh basil for a brighter herbaceous tone.

Final Thoughts

Meals like this Smoky Cajun Chicken Linguine don’t just satisfy hunger, they bring people together and spark new stories. I’ve made it for quiet dinners, shared it with friends who dropped by unannounced, and even reheated the leftovers for a quick solo lunch the next day and it always feels like a little celebration.

Who knew a friendly sunset chat would lead to one of my most relied-on comfort meals? Funny how small moments can turn into lasting traditions. Now, every time I cook this pasta, I think of shared laughter, grilled shrimp talk, and that golden summer sunset.

Smoky Cajun Chicken Linguine In Butter Cream Sauce

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Pasta
340 g (12 oz) linguine
Salt, for boiling water
120 ml (½ cup) reserved pasta water (set aside after cooking)
For the Chicken
450 g (1 lb) boneless, skinless chicken breasts or thighs, sliced into strips
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 tablespoon olive oil
For the Butter Cream Sauce
2 tablespoons unsalted butter
3 cloves garlic, minced
180 ml (¾ cup) chicken broth
240 ml (1 cup) heavy cream
60 g (½ cup) freshly grated Parmesan cheese
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)
For Garnish
1–2 tablespoons chopped fresh parsley
Extra Parmesan cheese, for serving

Instructions

Step 1: Cook Linguine
Boil salted water and cook 340 g linguine until al dente (8–10 minutes). Reserve 120 ml pasta water and drain.

Step 2: Sauté Chicken
Heat 1 tbsp olive oil in a skillet. Cook seasoned chicken strips for 5 minutes until golden and cooked through. Set aside.

Step 3: Sauté Garlic
In the same skillet, melt 2 tbsp butter. Add 3 minced garlic cloves and sauté 1 minute until fragrant.

Step 4: Build the Sauce
Pour in 180 ml broth and 240 ml cream. Simmer, then stir in 60 g Parmesan. Season with salt, pepper, and optional red pepper flakes. Simmer 2–3 minutes to thicken.

Step 5: Combine Pasta and Chicken
Add chicken and cooked linguine to the sauce. Stir in reserved pasta water as needed to coat.

Step 6: Serve
Plate and garnish with chopped parsley and extra Parmesan. Serve hot.