One-Pan Cajun Chicken and Linguine
When dinner needs to be fast, flavorful, and satisfying, this One-Pan Cajun Chicken and Linguine absolutely delivers. Tender chicken, bold Cajun spices, and a creamy, savory sauce cling to linguine in this easy skillet recipe. It’s rich, spicy, and ready in just 30 minutes—no separate pot for the pasta, no hassle.
This is the kind of weeknight winner you’ll want to make again and again.
Why I Love This Recipe
Besides the obvious one-pan ease, this dish nails that perfect balance of spicy heat, creamy sauce, and juicy chicken. Cooking the pasta directly in the broth infuses every bite with deep flavor and means less cleanup. Plus, the Cajun kick is bold without being overwhelming—and totally adjustable to your spice comfort zone.
Ingredients You’ll Need
- 1 lb chicken breast, cut into bite-sized pieces
- 8 oz linguine pasta
- 1 tbsp Cajun seasoning (or more to taste)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tbsp butter
- Salt and pepper, to taste
Ingredient Notes and Swaps
- Chicken: Thighs can be used for a juicier texture.
- Cajun Seasoning: Use your favorite store-bought blend or make it homemade with paprika, cayenne, garlic powder, and oregano.
- Pasta: Fettuccine or spaghetti also work. Short pasta like penne may need slightly less liquid.
- Cream: Swap with half-and-half or evaporated milk for a lighter sauce.
- Broth: Use low-sodium to control salt levels.
Step-by-Step Instructions
1. Cook the Chicken
Heat olive oil in a large non-stick skillet over medium-high. Add the chicken, season with Cajun seasoning, salt, and pepper, and sauté for 5–7 minutes until golden and cooked through. Remove and set aside.
2. Sauté Onion and Garlic
In the same pan, add chopped onion and garlic. Sauté for 2–3 minutes until softened and aromatic.
3. Cook Pasta in Sauce
Pour in the chicken broth and bring it to a gentle boil. Add the uncooked linguine, making sure it’s mostly submerged. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
4. Finish the Sauce
Lower the heat. Stir in the heavy cream and butter, letting the sauce thicken for 1–2 minutes.
5. Combine and Serve
Return the chicken to the skillet and toss to coat everything in that luscious sauce. Let simmer for another 2 minutes. Serve hot, garnished with a sprinkle of Cajun seasoning or fresh parsley if desired.
Tips for Success
- Stir pasta regularly to prevent sticking and ensure even cooking.
- Adjust spice levels: Add more Cajun seasoning at the end for extra kick.
- Sauce too thin? Let it simmer uncovered for a few extra minutes to reduce.
- Too thick? Add a splash of broth or reserved pasta water.
What to Serve with Cajun Chicken and Linguine
This dish is rich and satisfying on its own, but you can round it out with:
- A crisp green salad with lemon vinaigrette
- Roasted garlic bread or French rolls
- A cold beer or sweet iced tea
Want to spice up your Southern-style dinner spread? Try pairing with:
- Cajun Chicken Sausage Gumbo – for double the Cajun flavor
- Sheet Pan Quesadillas – crunchy and melty fun
- Classic Spaghetti with Homemade Sauce – a comforting twist
- Easy Turkey Wings – fall-off-the-bone good
- Beer Cheese Dip – perfect appetizer for pasta night
Storage and Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Gently warm on the stove with a splash of cream or broth to loosen the sauce.
- Freeze: Not ideal—cream-based sauces may separate. Best enjoyed fresh.
Final Thoughts
This One-Pan Cajun Chicken and Linguine is everything you want in a dinner: bold, creamy, filling, and made in one skillet. It’s the ultimate comfort food with just enough heat to keep things interesting. Whether you’re new to Cajun flavors or a seasoned fan, this pasta will definitely earn a spot in your regular rotation.
Tried it? Leave a comment below, and tag @ChefManiac on socials—we love seeing your creations!
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