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Creamy Cajun Ranch Chicken Linguine

creamy Cajun ranch chicken linguine - featured image
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This creamy Cajun ranch chicken linguine is a quick, restaurant-quality pasta dish packed with bold Cajun spice, tangy ranch flavor, and a silky, cheesy sauce. Ready in just 30 minutes, it’s perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 12 oz dried linguine
  • 2 large boneless, skinless chicken breasts (about 1 lb), sliced into strips
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon ranch seasoning mix
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup low sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (for garnish, optional)
  • Salt and black pepper, to taste
  • Optional: 1 small red bell pepper, sliced
  • Optional: 1 cup sliced mushrooms
  • Optional: 2 cups fresh spinach

Instructions

  1. Prep the ingredients: Slice chicken breasts into thin strips. Chop garlic, parsley, and any optional vegetables. Measure out seasonings, cream, and broth.
  2. Cook the linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
  3. Sauté the chicken: Toss chicken strips with 1 tablespoon Cajun seasoning, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken in a single layer and sear for about 2 minutes per side, until golden and cooked through (5-6 minutes total). Transfer chicken to a plate and tent with foil.
  4. Build the sauce: In the same skillet over medium heat, add garlic and sauté for 30 seconds. If using, add bell pepper or mushrooms and sauté for 2-3 minutes. Sprinkle in remaining Cajun seasoning and ranch seasoning, stirring to coat.
  5. Make it creamy: Pour in heavy cream and chicken broth, scraping up browned bits. Bring to a gentle simmer. Stir in Parmesan cheese and whisk until melted and sauce thickens (about 2 minutes). Add reserved pasta water as needed to thin the sauce.
  6. Toss everything together: Add cooked linguine and chicken (with juices) back to the skillet. Toss until coated in sauce. If adding spinach, stir it in now and let it wilt (about 1 minute). Taste and adjust seasoning.
  7. Serve: Plate with fresh parsley and extra Parmesan. Serve hot for best texture.

Notes

For best results, use freshly grated Parmesan and reserve pasta water to adjust sauce consistency. To make gluten-free, use gluten-free pasta and check ranch seasoning. For dairy-free, substitute coconut cream and dairy-free Parmesan. Adjust Cajun seasoning for desired spice level. Leftovers keep well for 3 days; add a splash of milk or broth when reheating.

Nutrition

Keywords: Cajun chicken pasta, creamy linguine, ranch chicken pasta, 30 minute dinner, easy chicken pasta, spicy pasta, weeknight dinner, comfort food

Find it online: https://magnetmeal.com/creamy-cajun-ranch-chicken-linguine-recipe-easy-30-minute-dinner/