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Smoky Cajun Chicken Linguine In Butter Cream Sauce

Smoky Cajun Chicken Linguine delivers seasoned chicken over linguine in a silky butter cream sauce—rich, flavorful, and done in under 30 minutes.
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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
 

  • Boil linguine in salted water until al dente. Reserve 120 ml pasta water, then drain.
  • Toss chicken strips with Cajun seasoning and smoked paprika.
  • Cook chicken in olive oil over medium-high heat for 4–5 minutes per side. Remove and set aside.
  • Melt butter in the skillet. Sauté garlic for 30 seconds, then stir in broth and cream.
  • Whisk in Parmesan. Season to taste. Stir in pasta water until sauce is smooth.
  • Return chicken to skillet. Add linguine and toss to coat. Warm through.
  • Top with parsley and extra Parmesan. Serve hot.