Savory Cajun Chicken and Creamy Garlic Parmesan Linguine
650kcal
Ingredients
Pasta and Chicken
- 8 oz linguine
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
Sauce
- 1 cup heavy cream Can substitute with half-and-half or plant-based milk for a lighter version.
- 1 cup grated Parmesan cheese Pecorino Romano can be used for a sharper flavor.
- to taste Salt and pepper Adjust according to taste.
- for garnish Chopped parsley Adds color and freshness.
Method
Preparation
- Cook the linguine according to package instructions. Drain and set aside.
- Season the chicken breasts evenly with Cajun seasoning.
Cooking
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-7 minutes per side. Remove from the skillet and let rest for a few minutes.
- Add minced garlic to the same skillet and sauté for about 1 minute.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in Parmesan cheese until it’s melted and smooth.
- Slice the chicken and add it back to the sauce.
- Toss the cooked linguine in the sauce until it’s well coated.
- Season with salt and pepper to taste.
Serving
- Garnish with chopped parsley before serving.
Nutrition
Serving1gCalories650kcalCarbohydrates62gProtein36gFat28gSaturated Fat14gSodium800mgFiber3gSugar2g
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if necessary.