Cajun Chicken & Smoked Bacon Pasta Recipe

Prep and marinate chicken

Slice chicken breast into 1" pieces. In a bowl combine Cajun seasoning, garlic powder, olive oil, salt and black pepper. Toss chicken with the marinade until evenly coated. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Cook bacon

In a large skillet over medium heat, add bacon slices and cook until crisp and browned, 6–8 minutes, turning occasionally. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon of rendered bacon fat in the skillet; discard excess fat or save for another use. When cool, chop bacon into 1/2" pieces.

Bring 4 cups of water with 1 tablespoon kosher salt to a rolling boil in a large pot. Add linguine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 3/4 cup of pasta cooking water, then drain pasta and set aside.

Heat the skillet with reserved bacon fat over medium-high heat. Add 1 tablespoon olive oil if skillet is dry. Add marinated chicken pieces in a single layer (work in batches if needed) and sear without crowding for 2–3 minutes per side until golden and just cooked through (internal temp 165°F / 74°C). Transfer cooked chicken to a plate and tent with foil.

Reduce heat to medium and add butter to the same skillet. Once melted, add diced onion and cook until translucent, about 3–4 minutes. Add red bell pepper and continue to cook 2 minutes more.

Stir in minced garlic and tomato paste and cook 30–45 seconds until fragrant. Add smoked paprika and dried oregano and toast briefly to bloom the spices, about 20 seconds.

Deglaze the pan with 3/4 cup chicken stock, scraping up browned bits from the bottom. Let the stock reduce slightly for 1–2 minutes.

Lower heat to medium-low and stir in heavy cream. Simmer gently for 2–3 minutes until sauce begins to thicken. Add grated Parmesan, stirring until melted and smooth. If the sauce becomes too thick, add reserved pasta water, 1–2 tablespoons at a time, to reach a saucy consistency.

Return cooked chicken and chopped bacon to the skillet, stir to coat in the sauce and warm through for 1–2 minutes. Stir in lemon juice, chopped parsley and cracked black pepper. Taste and adjust seasoning with additional salt or Cajun seasoning to preference.

Add the drained linguine to the skillet (or combine in a large mixing bowl) and toss thoroughly to coat pasta with the creamy Cajun sauce. If needed, loosen with reserved pasta water to achieve a silky coating.

Divide onto plates or a serving platter and finish with extra grated aged Parmesan and a sprinkle of chopped parsley. Serve immediately.