Cajun Chicken Linguine is a bold, creamy pasta dish that combines smoky Cajun-spiced chicken, a luscious garlic-Parmesan cream sauce, and the brightness of tomatoes and fresh herbs. It balances richness, heat, and acidity for a comforting but exciting meal.
1 pint cherry tomatoes (optional)
1/2 cup oil-packed sun-dried tomatoes, sliced
2 shallots
2 garlic cloves
Fresh parsley (small handful)
1/2 cup Parmesan cheese
2 oz cream cheese
1 cup heavy cream
12 oz linguine
1/2 cup dry white wine or
1/2 cup chicken stock
Olive oil
1 to 1.5 lbs boneless skinless chicken thighs
2 tablespoons Cajun seasoning (plus extra to finish)
1/2 teaspoon smoked paprika (optional)
1/2 tsp salt
1/2 tsp black pepper
Start by marinating the chicken in a bowl with olive oil and Cajun seasoning. This simple combo forms the backbone of the flavor in this dish. The oil helps the seasoning stick and soak into the chicken, while also prepping it for a beautiful sear. If you’re using store-bought Cajun seasoning, taste it first—some are saltier than others. If yours is low on salt, feel free to add a pinch to the marinade.
Let the chicken sit in this mixture for at least 30 minutes at room temperature, or cover and refrigerate for up to 24 hours. The longer it rests, the more that Cajun flavor infuses into the meat. When you’re ready to cook, bring the chicken to room temperature to help it cook evenly.
Heat a large skillet—cast iron is ideal—over medium-high heat. Add a bit of oil if the pan looks dry. Sear the chicken for 4–5 minutes per side without moving it too much. You’re looking for a deep, flavorful crust and juicy interior. Once cooked through (165°F internal temp), transfer to a cutting board and let it rest.
Cast iron is ideal here because it holds and distributes heat evenly, which helps develop a deep, even sear. That intense heat is key for locking in flavor and creating the dark, crusty exterior Cajun chicken is known for. Unlike nonstick pans, cast iron can handle high temps without losing performance. It also adds a subtle richness if it’s well-seasoned. While any skillet can work, cast iron consistently delivers the best texture and flavor for this dish.
Resting allows the juices to redistribute so the chicken stays tender. After a few minutes, slice it thinly against the grain. The result? Bold, blackened Cajun chicken that anchors the whole dish. Chicken thighs are best for their fat content and flavor, but breasts will work fine if that’s what you have.
Bring a large pot of salted water to a boil. Add linguine and cook until just shy of al dente—about one minute less than the package recommends. This ensures it stays firm when tossed in the hot sauce later. Reserve 1 cup of pasta water before draining. That starchy water is liquid gold: it helps loosen the sauce while also binding it to the noodles, giving you that silky restaurant-style finish.
Linguine is the right call here because it strikes a balance between width and tenderness. It’s wide enough to catch creamy sauce in every twist of the fork but still tender enough to blend smoothly with the sliced chicken and tomatoes. Spaghetti or fettuccine could work, but linguine nails the texture for a dish this bold and rich.
For this recipe, I used Linguine no. 7.
In a large pan, add a tablespoon of the oil from your sun-dried tomatoes instead of plain olive oil. This instantly infuses the pan with rich, savory flavor.
Add the minced shallots and sauté over medium heat for 3–4 minutes until soft and translucent. The oil adds a subtle tomato depth that sets the tone for the sauce.
Then add the sliced sun-dried tomatoes and let them sizzle for a minute, releasing their concentrated sweetness.
Next, add diced bell peppers if using (about 1/2 cup), and let them soften slightly before adding the minced garlic. Cook for another 30 seconds, just until fragrant.
Cook for another 30 seconds, just until fragrant.
Before deglazing, season the mixture with a bit of Cajun seasoning, salt, and cracked black pepper. This allows the spices to bloom directly in the hot oil, deepening their aroma and giving the vegetables a kick of flavor.
Then, pour in the white wine and let it simmer for a minute or two to reduce slightly and lift up all the browned bits from the pan—this is where the sauce starts to deepen.
Follow that with chicken stock, stirring it in and letting everything come to a gentle simmer. The combination of wine and stock layers in acidity and umami, giving the cream something to play against.
Once the liquid has reduced slightly and the vegetables are tender, lower the heat and stir in the heavy cream.
Stir in the Parmesan cheese to thicken the sauce and give it a nutty, salty backbone.
Add the cream cheese and whisk until it’s fully melted and incorporated. This builds a smooth, velvety sauce that clings beautifully to pasta.
At this point, season again with Cajun seasoning, salt, and freshly cracked pepper to bring the flavor into balance—spicy, creamy, savory, and rich.
Once the sauce is creamy and the pasta is coated, add the cooked linguine directly to the pan and gently toss everything together. Let the pasta sit in the sauce for a minute or two to absorb the flavor and thicken slightly. Add a splash of reserved pasta water if needed to loosen it up.
Then, slice the rested chicken and layer it on top of the pasta in the pan or on individual plates. A final sprinkle of Cajun seasoning across the chicken adds visual appeal and an extra kick of heat.
Plate it up. Twirl that linguine high, layer on those slices of juicy Cajun chicken, and make it beautiful. Add more herbs or a few halved cherry tomatoes if you want some pop. Serve immediately.
Enjoy!
This dish draws inspiration from both Southern Cajun cooking and Italian pasta techniques. Cajun seasoning—a mix of paprika, garlic powder, onion powder, cayenne, oregano, and thyme—originated in Louisiana and brings the smoky heat. Combined with cream, cheese, and pasta, it creates that magical comfort-food combination.
You can customize this recipe endlessly. Use shrimp or sausage instead of chicken. Add spinach, roasted red peppers, or mushrooms. Make it vegetarian by using roasted cauliflower. The base is strong—you can riff however you like.
Perfect for a dinner party or a quiet night in, Cajun Chicken Linguine delivers bold flavor in a single comforting bowl.
