If you love bold Southern flavor wrapped in creamy comfort, this Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce is going to be your new weeknight go-to. Tender, juicy chunks of Cajun-seasoned chicken are grilled to golden perfection, then bathed in a rich parmesan sauce that clings to every strand of linguine. It’s indulgent, spicy, and perfectly balanced.

The beauty of this dish lies in its contrast—the heat of the Cajun spice rub meets the cool, buttery parmesan sauce, giving you layers of flavor in each bite. Whether you’re cooking for your family or trying to impress dinner guests, this plate delivers restaurant-quality flavor with simple pantry ingredients.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts work best here. They’re easy to cube, season, and sear quickly without drying out. You can also swap in boneless chicken thighs if you prefer a juicier cut—just be sure to trim excess fat for even cooking.

Ingredients for the Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce

Chicken breast: The star of the dish—cut into cubes, it’s the perfect canvas for soaking in Cajun flavor and garlic butter.

Cajun seasoning: Brings that smoky, spicy Southern kick. You can use store-bought or mix your own.

Garlic: Fresh minced garlic infuses the butter with bold aroma and flavor.

Butter: Essential for cooking the chicken and building the creamy sauce base.

Linguine: Its flat shape holds the creamy sauce well, but feel free to use fettuccine or spaghetti.

Heavy cream: Forms the rich, luscious body of the sauce.

Parmesan cheese: Freshly grated for that salty, umami punch that thickens and flavors the sauce.

Olive oil: Helps sear the chicken and prevents the butter from burning.

Salt and pepper: Season simply and let the Cajun spices shine.

Parsley: Adds freshness and a pop of green to finish the plate.

How To Make the Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce

Step 1: Prep the Chicken

Pat your chicken breasts dry and cut them into even, bite-sized cubes. Toss them in Cajun seasoning, a pinch of salt, and a drizzle of olive oil.

Step 2: Sear to Golden

Heat a skillet over medium-high heat with olive oil and half the butter. Add the seasoned chicken and cook for 6–8 minutes, flipping until each side is golden and cooked through. Set aside.

Step 3: Make the Creamy Parmesan Sauce

In the same pan, lower the heat to medium and add the remaining butter and minced garlic. Sauté until fragrant (about 1 minute), then pour in the heavy cream. Stir gently and let it simmer for 3–4 minutes before adding the grated parmesan. Mix until smooth.

Step 4: Cook the Linguine

While the sauce simmers, cook the linguine in salted boiling water until al dente. Drain and reserve 1/4 cup of pasta water.

Step 5: Combine Everything

Add the cooked chicken and drained pasta into the skillet with the sauce. Stir gently to coat. If needed, add a splash of reserved pasta water to loosen the sauce.

Step 6: Garnish and Serve

Top with a sprinkle of parsley and more parmesan if desired. Serve hot!

Serving and Storing Cajun Garlic Butter Chicken Linguine

Serve this dish immediately while it’s hot and creamy. Pair it with garlic bread or a light green salad to balance the richness. If you’re prepping ahead or have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk to refresh the sauce.

Frequently Asked Questions

Can I make this with shrimp instead of chicken?

Yes! Cajun shrimp is a great alternative and cooks even faster. Just sear until pink and opaque.

How spicy is this dish?

It depends on your Cajun seasoning. If you like less heat, use a mild blend or reduce the amount.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. A mix of milk and a little cream cheese can work too.

Is this dish gluten-free?

Not as written, but you can use gluten-free pasta and check that your Cajun spice blend is gluten-free.

What vegetables can I add?

Spinach, sun-dried tomatoes, or roasted red peppers are delicious additions that blend well with the creamy sauce.

Can I freeze leftovers?

Cream sauces don’t freeze well, as they may separate when reheated. It’s best enjoyed fresh or from the fridge within a few days.

Want More Pasta Ideas with Creamy Twists?

If you love this Cajun Garlic Butter Chicken Linguine, try these other creamy and comforting favorites:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Jam on Pinterest

And let me know in the comments how yours turned out. Did you keep it classic or throw in your own twist? Add-ins, spice tweaks, or side pairings—I love hearing what you create.

Have questions? Ask away below—let’s cook better together.

Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce

Author: Jam Scott
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This Cajun Garlic Butter Chicken Linguine in Creamy Parmesan Sauce is bold, creamy, and packed with Southern spice. Juicy Cajun-seasoned chicken is pan-seared to golden perfection, tossed in a luscious garlic butter sauce, and finished with a rich parmesan cream that wraps around every strand of linguine. Perfect for weeknights or a cozy dinner with friends.

Instructions

1. Pat chicken breasts dry and cut into bite-sized cubes. Toss with Cajun seasoning, salt, and olive oil.

2. In a large skillet, heat 1.5 tablespoons butter and olive oil over medium-high heat. Sear chicken for 6–8 minutes until golden and cooked through. Remove and set aside.

3. Lower heat to medium. Add remaining butter and minced garlic. Sauté until fragrant (about 1 minute).

4. Pour in heavy cream, stir, and let simmer for 3–4 minutes. Add grated parmesan and stir until melted and smooth.

5. Cook linguine in salted boiling water until al dente. Drain, reserving 1/4 cup of pasta water.

6. Return chicken to skillet. Add linguine and toss everything to coat in the sauce. Use pasta water to loosen sauce if needed.

7. Garnish with chopped parsley and extra parmesan. Serve hot.