Ingredients
Scale
- 2 Cajun-seasoned chicken breasts
- 8 oz linguine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the linguine according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with Cajun seasoning, salt, and pepper.
- Cook the chicken for about 6-7 minutes on each side, or until cooked through. Remove from the skillet and let it rest before slicing.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and mix until smooth.
- Add the cooked linguine to the skillet, tossing to coat with the sauce.
- Slice the cooked chicken and serve it on top of the creamy linguine. Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or broth for best consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg