Ingredients
Scale
- 2 chicken breasts
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- 8 ounces linguine
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 tbsp parsley, chopped
- 1 tsp salt (to taste)
- 1 tsp black pepper (to taste)
- 1 pinch red pepper flakes (optional)
- ½ cup reserved pasta water
Instructions
- Pat chicken breasts dry and rub with Cajun seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through. Let rest, then slice.
- Boil linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Melt butter in skillet over medium heat. Add garlic and cook 1 minute.
- Pour in heavy cream and simmer 3–4 minutes.
- Whisk in Parmesan until melted. Add reserved pasta water if needed to loosen sauce.
- Toss cooked linguine in the sauce until coated.
- Serve with sliced chicken on top. Garnish with parsley and red pepper flakes.
Notes
- Do not overcook chicken; internal temp should reach 165°F for juiciness.
- Use freshly grated Parmesan for a smooth, creamy sauce.
- If reheating, add a splash of milk or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 2 g
- Sodium: 860 mg
- Fat: 45 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 185 mg