Ingredients
Scale
- 8 oz linguine pasta
- 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp Cajun or Cajun-style seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley and basil for garnish
Instructions
- Cook the linguine pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- Season the sliced chicken with Cajun seasoning, salt, and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken strips and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, add the butter and minced garlic, cooking until fragrant, about 1 minute.
- Pour in the heavy cream, bring to a gentle simmer, and stir in the grated Parmesan cheese until melted and smooth.
- Return the cooked chicken to the skillet and toss to coat with the sauce. Add the cooked linguine and mix until evenly coated and heated through.
- Garnish with chopped parsley and basil before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a splash of milk or cream when reheating to revive the sauce’s creaminess.
- This dish can be made lighter by substituting heavy cream with half-and-half or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 plate
- Calories: 600 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg