Cajun Garlic Chicken with Parmesan Butter Linguine
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Tender Cajun-seasoned chicken is simmered in a garlicky butter, cream, and Parmesan sauce, then served over linguine coated in a rich Parmesan butter sauce. Chives and extra Parmesan provide a fresh, savory finish.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 25 g
- 55 g
- 12 g
- 6 g
- 2 g
- 3 g
- 1 g
- 60 g
- 30 g
- 10 g
- 85 g
- 12 g
- 240 g
- 100 g
- 120 g
- 1 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.91 kg before cooking, which is about 320 g per serving.
Steps
Bring a large pot of generously salted water to a boil. Add the linguine and cook according to the package directions until al dente, with a slight firmness at the center.
Before draining, reserve 1/2 cup of the pasta-cooking water. Drain the linguine and keep it warm.
Place the cubed chicken in a bowl. Add the olive oil, Cajun seasoning, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until every piece is evenly coated.
Melt 2 tablespoons of the divided butter in a large skillet over medium-high heat. When the butter is melted and foaming, spread the chicken into an even layer without overcrowding the pan.
Cook the chicken, turning as needed, until browned on the outside and no longer pink in the center. The chicken should reach 165°F (74 °C) / 74°C (165 °F) internally. Transfer it to a plate.
Add the remaining 2 tablespoons of the divided butter to the same skillet and let it melt over medium heat.
Add the first 4 minced garlic cloves and stir briefly until fragrant, taking care not to let the garlic brown.
Pour in the chicken broth and 2 tablespoons heavy cream. Stir, scraping up any browned bits from the bottom of the skillet.
Add the 2 tablespoons grated Parmesan and stir until incorporated into the garlic butter sauce.
Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and keep it warm over low heat while finishing the pasta.
In a separate large skillet or saucepan, melt the 6 tablespoons butter over medium-low heat.
Add the remaining 4 minced garlic cloves and stir briefly until fragrant, without allowing them to brown.
Pour in the 1 cup heavy cream and stir to combine.
Add the 1 cup grated Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir over low heat until the sauce is smooth and creamy.
Add reserved pasta water a little at a time until the Parmesan butter sauce reaches a loose, coating consistency. Do not add all the water unless needed.
Add the warm linguine to the Parmesan butter sauce. Toss gently until every strand is evenly coated and the pasta is hot.
Divide the linguine among serving plates. Spoon the Cajun garlic chicken and its sauce over the top.
Finish with extra grated Parmesan and chopped fresh chives, if desired, and serve immediately.
Notes
Keep the chicken warm over low heat while preparing the pasta, but avoid vigorous simmering so the cream sauce does not separate. Add reserved pasta water gradually to adjust the sauce consistency. Serve immediately for the creamiest texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 856
- Protein
- 42 g
- Carbs
- 60 g
- Fat
- 49 g
- Fiber
- 3 g
Where the calories come from
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