Ingredients
- 2 boneless, skinless chicken breasts, cut into strips
- 12 oz linguine pasta
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 1/2 cups heavy cream
- 1 cup grated parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook linguine according to package directions until al dente. Drain and set aside.
- Season chicken strips with Cajun seasoning until evenly coated.
- In a large skillet, heat olive oil over medium-high heat and cook chicken until golden and fully cooked. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese and mix until the sauce is smooth and creamy.
- Return chicken to the skillet and add the cooked linguine. Toss to coat everything in the sauce.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
- Substitute linguine with fettuccine or penne for variation.
- Add cayenne pepper for extra heat or reduce Cajun seasoning for a milder flavor.
- Use shrimp instead of chicken for a seafood twist.
- Swap heavy cream with half-and-half for a lighter version.
- To reheat, use stovetop with a splash of cream to revive the sauce’s texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 540mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 140mg
