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

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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.