Description
How to make spicy Cajun chicken and linguine with bold seasonings and tender pasta in one pan that saves dishes and delivers maximum flavor.
Ingredients
Scale
Protein and Pasta
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 12 ounces linguine pasta
- 3 tablespoons olive oil, divided
Cajun Seasoning Blend
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Flavor Base
- 1 large yellow onion, diced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Season Chicken: Mix all Cajun spices in a bowl, then toss chicken pieces until evenly coated. Let sit for 10 minutes to absorb flavors while you prep vegetables.
- Sear Chicken: Heat 2 tablespoons oil in large skillet over medium-high heat. Cook seasoned chicken 5-6 minutes until golden brown and cooked through. Remove and set aside.
- Sauté Vegetables: Add remaining oil to same pan. Cook onion and bell pepper 4-5 minutes until softened, then add garlic and cook 30 seconds until fragrant.
- Add Pasta: Pour in chicken broth and bring to boil. Add linguine, stirring frequently to prevent sticking. Cook 12-14 minutes until pasta is tender and liquid reduces.
- Finish Sauce: Stir in heavy cream and return chicken to pan. Simmer 2-3 minutes until sauce thickens slightly and everything is heated through completely.
- Final Touch: Remove from heat, taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving immediately while everything is still hot and creamy.
Notes
- Don’t skip the resting time for seasoned chicken—it makes a real difference in flavor penetration.
- Stir pasta frequently while cooking to prevent sticking and ensure even cooking throughout.
- Store leftovers in airtight container for up to 3 days; reheat gently with extra broth.
- Adjust spice level to taste—start with less cayenne if you’re heat-sensitive.
- Use chicken thighs instead of breasts for the most tender, flavorful results.
- Fresh parsley at the end brightens the entire dish and adds beautiful color contrast.
Allergy Information: Gluten, Dairy
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 28g