Creamy Cajun Chicken Linguine with Peppers and Sun-Dried Tomatoes

Creamy Cajun Chicken Linguine is a bold and satisfying pasta dish that brings together spicy, seasoned chicken, colorful bell peppers, sun-dried tomatoes, and a velvety cheese-laden sauce. This hearty meal offers restaurant-quality flavor in the comfort of your own kitchen—ideal for both weeknight dinners and casual entertaining.

Why You’ll Love This Recipe

This dish balances rich, creamy textures with the heat and depth of Cajun seasoning. The combination of garlic, fresh herbs, and two cheeses delivers a deeply flavorful sauce that perfectly coats each strand of linguine. Colorful peppers and sun-dried tomatoes add both visual appeal and bursts of tangy-sweet contrast. It’s comforting, flavorful, and highly customizable.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

• boneless, skinless chicken breasts, cut into bite-sized pieces

• Cajun seasoning

• olive oil

• red bell pepper, thinly sliced

• yellow bell pepper, thinly sliced

• red onion, thinly sliced

• garlic, minced

• chicken broth

• chopped fresh parsley

For the Linguine Sauce:

• linguine pasta

• butter

• garlic, minced

• heavy cream

• grated Parmesan cheese, plus more for garnish

• grated Romano cheese

• red pepper flakes (optional)

• salt and black pepper

• sun-dried tomatoes, oil-packed and drained

• chopped fresh basil

Directions

1. Cook the Pasta
   Boil the linguine in salted water according to package instructions. Reserve ½ cup of pasta water before draining and set aside.

2. Prepare the Chicken
   Season the chicken pieces with Cajun seasoning. In a large skillet, heat olive oil over medium-high heat and sauté the chicken until browned and cooked through. Remove and set aside.

3. Cook the Vegetables
   In the same skillet, add the sliced bell peppers and red onion. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute. Pour in the chicken broth and simmer briefly.

4. Make the Sauce
   In a separate pan, melt the butter over medium heat. Add minced garlic and cook for 30 seconds. Stir in the heavy cream, Parmesan, Romano cheese, red pepper flakes, salt, and black pepper. Mix until smooth and heated through.

5. Combine Everything
   Toss the cooked linguine in the cheese sauce. Use the reserved pasta water to thin the sauce if needed. Add the sautéed chicken and vegetables, sun-dried tomatoes, and chopped parsley. Mix until evenly coated.

6. Serve
   Garnish with additional Parmesan cheese and fresh basil. Serve hot.

Servings and timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Calories: Approximately 650 kcal per serving

Variations

• Seafood Twist: Replace chicken with shrimp or a seafood mix for a Cajun seafood linguine.

• Vegetarian Version: Omit the chicken and use mushrooms or tofu seasoned with Cajun spices.

• Extra Creamy: Add an extra ¼ cup of cream for a richer sauce.

• Lighter Option: Use half-and-half instead of heavy cream to reduce calories.

• Gluten-Free: Substitute gluten-free linguine to accommodate dietary needs.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce. Avoid overheating to prevent the cheese from separating.

FAQs

Can I make this dish ahead of time?

Yes, prepare and store the components separately, then combine and reheat before serving for best texture and flavor.

What’s the best Cajun seasoning to use?

Use a store-bought blend or make your own with paprika, cayenne, garlic powder, onion powder, and dried herbs.

Can I substitute Romano cheese?

Yes, Pecorino Romano, Asiago, or more Parmesan can be used as alternatives.

How spicy is this dish?

It has a moderate heat level from the Cajun seasoning and optional red pepper flakes. Adjust the seasoning to your preference.

Is this recipe kid-friendly?

Yes, simply reduce or omit the red pepper flakes for a milder flavor.

What kind of sun-dried tomatoes work best?

Use oil-packed sun-dried tomatoes that are drained and chopped for the best texture and flavor.

Can I freeze this dish?

It’s not recommended to freeze cream-based sauces, as they may separate upon reheating.

What pasta can I substitute for linguine?

Fettuccine, spaghetti, or penne can be used as alternatives.

Can I use pre-cooked chicken?

Yes, just heat it through with the vegetables before combining with the pasta.

How do I prevent the sauce from becoming too thick?

Use the reserved pasta water to adjust consistency as needed before serving.

Conclusion

Creamy Cajun Chicken Linguine with Peppers and Sun-Dried Tomatoes is a robust, colorful, and crowd-pleasing pasta dish that delivers both comfort and bold flavor. With tender chicken, rich cheese sauce, and a touch of spice, it’s a complete meal that’s perfect for quick dinners or relaxed weekend meals. Indulge in this delicious fusion of creamy pasta and Cajun spice any night of the week.

Creamy Cajun Chicken Linguine with Peppers and Sun-Dried Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Sautéed
• Cuisine: Cajun-Italian Fusion

Print Recipe

Pin Recipe

---

Description

This Creamy Cajun Chicken Linguine is a flavor-packed pasta dish featuring tender Cajun-spiced chicken, sweet bell peppers, sun-dried tomatoes, and a rich Parmesan-Romano cream sauce. With a bold kick and creamy texture, it’s the ultimate comfort food ready in just 30 minutes—perfect for weeknight dinners or date nights in.

---

Ingredients

For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley

For the Linguine Sauce:
• 1 lb linguine pasta
• 4 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/4 cup grated Romano cheese
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp oil-packed sun-dried tomatoes, drained and chopped
• 1/4 cup chopped fresh basil

Cook Mode Prevent your screen from going dark

---

Instructions

• Cook linguine according to package instructions. Reserve ½ cup pasta water; drain and set aside.

• Season chicken with Cajun seasoning. Sauté in olive oil until golden and cooked through; remove from pan.

• In the same pan, sauté bell peppers and onion until soft. Add garlic and cook for 1 minute. Stir in chicken broth and simmer briefly.

• In a separate pan, melt butter and sauté garlic. Add cream, Parmesan, Romano, red pepper flakes, salt, and pepper. Stir until smooth and creamy.

• Toss cooked pasta in the sauce, thinning with reserved pasta water as needed.

• Add chicken, sautéed vegetables, sun-dried tomatoes, and parsley. Stir until well combined.

• Top with extra Parmesan and fresh basil before serving.

---

Notes

• Adjust Cajun seasoning for spice preference.

• Substitute shrimp for chicken for a seafood variation.

• Use half-and-half instead of cream for a lighter version.