Cajun Chicken Alfredo Recipe with Linguine Pasta

Creamy Cajun chicken tossed with linguine in a quick Alfredo sauce for a flavorful weeknight meal.

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

8 ounces linguine pasta cooked and kept warm
1 lb chicken breast defrosted, raw and cut into strips
1 tablespoon oil
2 teaspoons Cajun or Adobo seasoning
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 cup heavy whipping cream
1/4 cup shredded Parmesan cheese
1/4 teaspoon smoked paprika optional
chopped green onions optional, for topping
about 3.5 ounces sun-dried tomatoes (drained) optional; approximately half of a 7 oz jar, drained of oil

Cook the linguine according to package instructions until al dente; drain and keep warm.
Pat the chicken strips dry and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon oil in a large skillet or cast-iron pan over medium heat.
Add the chicken strips and cook, turning occasionally, until seared and cooked through, about 5–7 minutes.
Sprinkle 2 teaspoons Cajun or Adobo seasoning, 1/2 teaspoon dried basil, 1/4 teaspoon garlic powder, and optional 1/4 teaspoon smoked paprika over the chicken; stir to coat and cook 30–60 seconds to bloom the spices.
Reduce heat to low and pour in 1/2 cup heavy whipping cream, then stir in 1/4 cup shredded Parmesan; simmer 2–3 minutes until the sauce is warmed and slightly thickened.
Add the cooked linguine (and drained sun-dried tomatoes if using) to the skillet and toss gently to coat the pasta evenly with the sauce and chicken.
Serve immediately, topping with additional Parmesan and chopped green onions if desired.
Tip: Put pasta in a bowl and toss with the sauce before plating to ensure even coating and avoid sauce pooling on the plate.