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Cajun Chicken with Linguine in Cream Sauce

This easy Cajun chicken with Linguine in Cream Sauce recipe is a well balanced, spicy dish.
Course Entree
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Author Cindy Schultz


  • 1/3 box linguine


  • 3/4 lb chicken
  • 1 TBS butter
  • 1 TBS Cajun seasoning

Cream Sauce

  • 2 TBS butter
  • 1 pt half and half
  • 1 tsp garlic powder
  • kosher salt and black pepper to taste
  • 1 TBS starch
  • 1/2 cup shredded Parmesan cheese


  1. Cook the linguine according to the directions on the box. Drain and set aside.


  1. While the linguine is cooking, sprinkle Cajun seasoning on both sides of the chicken.
  2. Cut the chicken into strips.
  3. In a large sautee pan melt 1 TBS butter over medium heat.
  4. Add the chicken and cook for about 10-12 minutes, flipping every 3 minutes, until internal temperature reaches 165°.
  5. Remove chicken from pan and set aside

Cream Sauce

  1. Reduce heat to low.
  2. Add 2 TBS butter to the drippings in the pan.
  3. Mix in the half and half, garlic powder, salt, pepper, starch and cheese.
  4. Stir until well combined.
  5. Allow sauce to simmer until it reaches desired consistency, do not boil.
  6. Toss linguine into the sauce and serve with chicken on top. Drizzle additional sauce over chicken and garnish with more Parmesan cheese.