Cajun Garlic Chicken Linguine Recipe

I make this Cajun Garlic Chicken Linguine when I need dinner to taste like I planned it all week, even though I started it 23 minutes before everyone demanded food. It’s spicy enough to feel adventurous, garlicky enough to silence critics, and forgiving enough to forgive me for using the “too-small pan” (yes, this pan is too small. No, I won’t wash fewer dishes). Serves: whatever number your family stretches to when there’s sauce involved.

Once, my husband tried to help by “resting” the chicken while I finished the sauce. He set it on the counter, walked away, and came back five minutes later to announce he’d fed the chicken to the dog—turns out he’d confused the Tupperware lid with a frisbee. The dog looked smug, the kids applauded, and we ordered takeout. I still kept the sauce and linguine for round two, and somehow everyone pretended that was the plan. Kitchen fails: my specialty. Recovery sauces: also my specialty.

Time-Saving Hacks

– Use rotisserie chicken when you’re short on time and long on excellent excuses.
– Jarred minced garlic is somehow less glamorous but I will not judge you. It actually saves lives (and dinner).
– Boil pasta in the biggest pot you own so you don’t play noodle Tetris. Less splatter, fewer pots. Lie to yourself gently.
– Make the sauce in the same pan you seared the chicken — flavor and fewer dishes = win. Yes, it’s slightly against rules of fancy cooking. I do it anyway.
– Sneaky trick: toss pasta with a splash of olive oil before draining to avoid the “noodle glue” look.

Serving Ideas

– Serve with a crisp salad and a vinaigrette that makes you feel like you ate a vegetable.
– Pair it with a big glass of wine if the kids drove you nuts today. Pair with a soda if they bribed you.
– Garlic bread is not optional. It’s a moral obligation.
– If you want to keep it simple, plate noodles, ladle sauce, toss chicken on top, breathe, and pretend you’re on a cooking show.

What to Serve It With

✔Tips & Mistakes

– Don’t burn the garlic. If it’s brown, toss it. If it’s black, cry quietly and start again.
– Overcrowding the pan equals steamed chicken, not seared chicken. Sear in batches. Yes, more time. Yes, worth it.
– Taste as you go. This is not the time to wing it and hope the salt gods are smiling.
– If the sauce gets too thick, a tablespoon of pasta water is your fairy godmother.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Cool completely before sealing in an airtight container.
– Reheat gently in a skillet with a splash of water or cream to revive it. Microwave? Fine. We’re not judges.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it shrimp instead of chicken for a seafood vibe.
– Use gluten-free linguine if you must. No one dies. Everyone survives.
– Add roasted bell peppers or spinach if you like your noodles to pretend they’re healthy.

Frequently Asked Questions

Cajun Garlic Chicken Linguine Recipe

This Cajun Garlic Chicken Linguine combines bold flavors with fresh ingredients for a delightful meal.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb boneless, skinless chicken thighs cut into bite-sized pieces
• ▢ 8 oz linguine pasta or any preferred pasta
• ▢ 3 tbsp olive oil for frying
• ▢ 4 cloves garlic minced
• ▢ 2 tbsp Cajun seasoning adjust to taste
• ▢ 1 cup heavy cream for a rich sauce
• ▢ 1 cup parmesan cheese freshly grated
• ▢ 1 cup cherry tomatoes halved
• ▢ 0.5 cup fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Cook the linguine according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add the chicken and cook for about 6-8 minutes until browned.
• Stir in the minced garlic and Cajun seasoning, cooking for an additional 2 minutes until fragrant.
• Pour in the heavy cream and mix well. Allow to simmer for 5 minutes to thicken slightly.
• Add the cooked linguine, halved cherry tomatoes, and parmesan cheese to the skillet. Toss until well coated.
• Serve hot, garnished with fresh parsley.

Notes

For added flavor, sprinkle with extra Cajun seasoning or serve with a wedge of lemon on the side.