Name: Spicy Cajun Chicken and Linguine in One-Pan Wonder Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 2 chicken breasts, boneless and skinless, cut into bite-sized pieces; 8 oz linguine pasta; 2 tbsp Cajun seasoning (or to taste); 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped (optional); Salt and pepper to taste; Fresh parsley for garnish; 2 tbsp olive oil; 1/2 cup chicken broth; 1 cup heavy cream; 2 tbsp butter

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Introduction

This Spicy Cajun Chicken and Linguine is a one-pan wonder that delivers bold flavors with minimal cleanup. Tender chicken pieces seasoned with Cajun spices mingle with creamy linguine, creating a comforting and zesty meal perfect for weeknights.

The image shows a dish with two main layers: the bottom layer is a bed of creamy yellow fettuccine pasta, cooked soft and slightly glossy, tangled together. The top layer has several pieces of grilled chicken breast, golden-brown with distinct grill marks and a slightly crispy texture. The chicken pieces are sprinkled with small bits of bright green parsley and tiny red chili pieces for color contrast. The dish is served in a white bowl, set on a white marbled surface, giving it a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, boneless and skinless, cut into bite-sized pieces
8 oz linguine pasta
2 tbsp Cajun seasoning (or to taste)
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (optional)
1/2 cup chicken broth
1 cup heavy cream
2 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Step 1: Coat the chicken pieces evenly with Cajun seasoning to ensure every bite is flavorful.
Step 2: Heat olive oil in a large pan over medium-high heat. Sear the chicken until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Step 3: In the same pan, melt butter and sauté the minced garlic for 30 seconds until fragrant. Add the chopped sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
Step 4: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream and bring the mixture to a gentle simmer.
Step 5: Add the uncooked linguine to the pan, ensuring it is submerged in the sauce. Cover the pan and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed the sauce.
Step 6: Return the cooked chicken to the pan and toss everything together to combine. Garnish with fresh parsley and serve immediately.

Tips & Variations

For a milder dish, reduce the Cajun seasoning or substitute with smoked paprika and garlic powder.
Add vegetables like bell peppers or spinach for extra color and nutrients.
Use half-and-half instead of heavy cream for a lighter sauce.
If sun-dried tomatoes aren’t available, substitute with fresh cherry tomatoes sautéed briefly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of chicken broth or cream to loosen the sauce if it thickens.

How to Serve

The dish shows a black pan filled with two layers; the bottom layer is flat, pale beige fettuccine pasta with smooth texture, and on top there is a thick layer of golden-brown grilled chicken pieces coated in spices, glistening with a light sauce. The chicken is garnished with small bright green herb leaves scattered evenly and bits of red chili flakes that add color contrast. The whole dish looks rich and flavorful, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this recipe works well with fettuccine, penne, or any pasta that cooks in a similar time frame.

How spicy is this dish?

The level of spice depends on the Cajun seasoning used. You can adjust the amount to suit your taste or opt for a milder seasoning blend.