Creamy Cajun Chicken Pasta
This Deliciously Creamy Cajun Chicken Pasta is packed with bold Cajun flavor, tender seasoned chicken, and a rich, velvety cream sauce that hugs every bite of pasta. It’s the perfect weeknight comfort meal that feels restaurant-worthy but comes together easily at home.
Equipment
- Skillet
- Medium Pot
- 1-2 tbsp cooking oil, canola, olive or vegetable oil work great.
Ingredients
- 2 chicken breasts, boneless/skinless
- 8 oz linguine
- 4 tbsp Cajun seasoning, I personally like using Slap Ya Mama Cajun seasoning
- 4 tbsp butter
- 3 green onions, sliced
- 1 cup heavy whipping cream
- 4 tsp sun dried tomatoes, chopped
- ½ tsp salt
- ½ tsp pepper
- 1 tsp Basil
- ½ tsp garlic powder, + 1⁄4 tsp for chicken seasoning
- 1⁄4 tsp paprika
Instructions
- Begin by bringing a medium sized pot of heavily salted water to a boil. Cook linguine according to packaged directions. Drain and set to the side.
- While your pasta cooks, season your chicken generously with (1⁄4 tsp) garlic powder, (1⁄4 tsp) paprika, on both sides, and salt + pepper, to taste. Coat chicken thoroughly with the (4 tsp) Cajun seasoning. I personally love the Slap Ya Mama Cajun seasoning for its delicious flavor blend, but use whatever Cajun seasoning you prefer.
- In a large skillet over medium-high heat, melt the (4 tbsp) butter. Add in the chicken and cook until chicken is no longer pink, about 5-6 minutes per side.
- Leave chicken in the pan. Reduce heat to medium-low and add in the green onions, (1 cup) heavy whipping cream, (4 tbsp) sun dried tomatoes, (½ tsp) salt, (½ tsp) pepper, (1 tsp) Basil, and (½ tsp) garlic powder.
- Allow to simmer for about 5 minutes or until sauce starts to thicken.
- Take the chicken out of the sauce and transfer to a cutting board. Slice diagonally into thin strips.
- Pour sauce over cooked linguine, add the chicken back in and toss until thoroughly coated. Divide into bowls, serve with a side of garlic bread and enjoy!