Cajun Chicken over Creamy Parmesan Linguine
Cajun spiced chicken strips over linguine tossed in a garlic cream sauce with parmesan.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts cut into strips
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 12 oz linguine
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Season. Mix the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper and coat the chicken.
- Sear. Cook the chicken in the hot oil 6 to 7 minutes until golden and 165 F inside, then set aside.
- Boil. Cook the linguine to the package directions and drain, saving 1/2 cup pasta water.
- Sauce. Saute the garlic 1 minute, add the broth and scrape the pan, then simmer the cream 2 to 3 minutes.
- Toss. Add the linguine and parmesan, toss to coat, and top with the chicken and parsley.
Notes
Substitutions: Use shrimp for chicken and half and half for cream.
Tips: Save pasta water to adjust the sauce.
Storage: Refrigerate up to 3 days and reheat with a splash of broth.
Nutrition is calculated per serving.