Cajun Chicken over Parmesan Linguine (Print-Friendly Version)
Spice-crusted chicken breast atop linguine pasta bathed in velvety Parmesan cream sauce - a bistro-worthy dinner ready in 30 minutes.
# What You'll Need:
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons Cajun seasoning
03 -
2 tablespoons olive oil
04 -
8 oz linguine pasta
05 -
2 tablespoons butter
06 -
3 cloves garlic, minced
07 -
1 cup heavy cream
08 -
1/2 cup grated Parmesan cheese
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
1/4 teaspoon red pepper flakes (optional)
12 -
1 tablespoon lemon juice (optional)
13 -
Fresh parsley, chopped (for garnish, optional)
# How to Make It:
01 -
Season the chicken breasts on both sides with Cajun seasoning. If time permits, let them marinate for 15 to 30 minutes to enhance the flavor.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side until golden brown and fully cooked. Remove and set aside to rest.
03 -
Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Drain and set aside.
04 -
Using the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
05 -
Pour in heavy cream and simmer for 3 to 4 minutes, stirring occasionally, until slightly thickened.
06 -
Stir in grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Mix until the cheese melts completely and the sauce is smooth.
07 -
Add the cooked linguine to the skillet and toss to coat in the sauce. Thin the sauce with reserved pasta water or additional cream if needed.
# Additional Tips:
01 -
Use freshly grated Parmesan for a smoother sauce.
02 -
Switch linguine for fettuccine or spaghetti if needed.
03 -
Grill the chicken for a smokier flavor or a lighter option.