Cajun Chicken Linguine in Creamy Parmesan Garlic Alfredo

Ingredients

For the Chicken:
1 lb boneless, skinless chicken breasts, sliced into thin strips

2 tsp Cajun seasoning

½ tsp smoked paprika

1 tbsp olive oil

1 tbsp butter

For the Pasta & Sauce:
12 oz linguine pasta

4 cloves garlic, minced

1½ cups heavy cream

½ cup chicken broth

1 cup freshly grated Parmesan cheese

½ cup shredded mozzarella cheese

Salt & black pepper, to taste

Fresh parsley, chopped (for garnish)

Step 1: Cook the Linguine
Boil linguine in salted water until al dente.

Reserve ½ cup pasta water, drain, and set aside.

Step 2: Sear the Cajun Chicken
Season chicken strips with Cajun seasoning, paprika, salt, and pepper.

Heat olive oil and butter in a large skillet over medium-high heat.

Cook chicken until golden brown and fully cooked (5–6 minutes). Remove and set aside.

Step 3: Make the Garlic Alfredo Sauce
In the same skillet, sauté garlic for about 1 minute.

Add heavy cream and chicken broth; bring to a gentle simmer.

Stir in Parmesan and mozzarella until sauce is smooth and creamy.

Step 4: Combine
Add linguine and chicken to the sauce.

Toss until fully coated; add pasta water as needed to adjust consistency.

Step 5: Serve
Garnish with fresh parsley and extra Parmesan.

Serve hot for maximum creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes.

Servings: 4
Calories per Serving: ~750 kcal