Savory Cajun Chicken over Creamy Parmesan Linguine

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5 from 1 vote

Savory Cajun Chicken over Creamy Parmesan Linguine

A rich and tantalizing dish combining spicy Cajun seasoned chicken with creamy parmesan linguine.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 600kcal

Cost: Affordable

Equipment

Large Pot
Skillet
Mixing Bowl

Ingredients

Chicken

2 pieces boneless, skinless chicken breasts cut into strips

Pasta

12 oz linguine pasta

Seasoning

2 tablespoons Cajun seasoning adjust to taste
1 teaspoon smoked paprika

Sauce

4 cloves garlic minced
1 cup grated Parmesan cheese
1 cup heavy cream

Instructions

1. Cook the Linguine: Begin by boiling a large pot of salted water and cook the linguine according to package instructions until al dente. Reserve a half cup of pasta water, then drain and set aside.
2. Season the Chicken: In a bowl, mix the Cajun seasoning and smoked paprika. Toss the chicken strips in this spice blend to coat them evenly.
3. Sear the Chicken: In a large skillet over medium heat, add a splash of oil. Once it’s hot, add the seasoned chicken strips and cook until they are golden brown and cooked through, usually about 7-8 minutes. Remove from the skillet and set aside.
4. Prepare the Creamy Sauce: In the same skillet, add a bit more oil if needed and sauté the minced garlic for about 1 minute. Pour in the heavy cream and stir, allowing the mixture to simmer. Gradually add the grated Parmesan while stirring, allowing it to melt into the sauce.
5. Combine and Serve: Add the cooked linguine and seared chicken to the skillet, tossing everything in the creamy sauce. If it looks a bit thick, add a splash of the reserved pasta water to loosen it up. Serve hot, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Reheat gently on the stove with a splash of cream.

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