Savory Cajun Chicken with Creamy Parmesan Pasta Linguine
Ingredients:
For the Cajun Chicken:
4 boneless, skinless chicken breasts (about 6 oz each)
2 tbsp Cajun seasoning
1 tbsp olive oil
1 tbsp butter
1/2 cup chicken broth
1/4 cup heavy cream
1 tbsp chopped fresh parsley, for garnish
For the Creamy Parmesan Pasta Linguine:
1 lb linguine pasta
4 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup reserved pasta water
1/4 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh basil, for garnish
Directions:
Get started by cooking the linguine according to package directions until al dente. Make sure to reserve about 1/4 cup of the pasta water before draining!
While the pasta is cooking, let's get that chicken going. Pat the chicken breasts dry with paper towels and season them generously on both sides with the Cajun seasoning.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the skillet is hot, add the chicken breasts and cook for about 5-7 minutes per side, until they are golden brown and cooked through. A meat thermometer inserted into the thickest part should read 165°F.
Remove the chicken from the skillet and set aside on a plate to rest.
Now, for the sauce! Add the chicken broth and heavy cream to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to thicken slightly.
While the chicken is resting, let's whip up that creamy pasta. In a large pot or skillet (the same one you cooked the chicken in, after wiping it out, works great!), melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn it!
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese. Season with salt and pepper. Stir until the cheese is melted and the sauce is smooth and creamy.
Add the cooked linguine to the creamy Parmesan sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Slice the Cajun chicken breasts and place them on top of the creamy Parmesan pasta linguine. Garnish with fresh parsley and basil, and sprinkle with extra Parmesan cheese, if desired. Serve immediately and enjoy!
Cooking Time: 30 minutes | Servings: 4 | Calories: Approximately 750 per serving
Savory Cajun Chicken with Creamy Parmesan Pasta Linguine
Ingredients:
For the Cajun Chicken:
4 boneless, skinless chicken breasts (about 6 oz each)
2 tbsp Cajun seasoning
1 tbsp olive oil
1 tbsp butter
1/2 cup chicken broth
1/4 cup heavy cream
1 tbsp chopped fresh parsley, for garnish
For the Creamy Parmesan Pasta Linguine:
1 lb linguine pasta
4 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup reserved pasta water
1/4 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh basil, for garnish
Directions:
Get started by cooking the linguine according to package directions until al dente. Make sure to reserve about 1/4 cup of the pasta water before draining!
While the pasta is cooking, let's get that chicken going. Pat the chicken breasts dry with paper towels and season them generously on both sides with the Cajun seasoning.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the skillet is hot, add the chicken breasts and cook for about 5-7 minutes per side, until they are golden brown and cooked through. A meat thermometer inserted into the thickest part should read 165°F.
Remove the chicken from the skillet and set aside on a plate to rest.
Now, for the sauce! Add the chicken broth and heavy cream to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes to thicken slightly.
While the chicken is resting, let's whip up that creamy pasta. In a large pot or skillet (the same one you cooked the chicken in, after wiping it out, works great!), melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn it!
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese. Season with salt and pepper. Stir until the cheese is melted and the sauce is smooth and creamy.
Add the cooked linguine to the creamy Parmesan sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Slice the Cajun chicken breasts and place them on top of the creamy Parmesan pasta linguine. Garnish with fresh parsley and basil, and sprinkle with extra Parmesan cheese, if desired. Serve immediately and enjoy!
Cooking Time: 30 minutes | Servings: 4 | Calories: Approximately 750 per serving
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