Ingredients
Scale
- 4 boneless skinless chicken breasts (about 6 oz each)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound linguine pasta
- 1/4 cup reserved pasta water
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 1/4 cups heavy cream, divided
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley for garnish
- 1/4 cup chopped fresh basil for garnish
Instructions
- Pat chicken dry and season both sides with Cajun seasoning.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 5–7 minutes per side until cooked through. Remove and cover with foil.
- Cook linguine in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
- In the same skillet, melt 4 tbsp butter over medium heat, add garlic and sauté 30 seconds.
- Stir in chicken broth, then add 1 cup heavy cream. Simmer 3–4 minutes.
- Whisk in Parmesan cheese until smooth. Season with salt and pepper. Add reserved pasta water to thin sauce if needed.
- Toss cooked linguine in the sauce until coated.
- Slice chicken and serve over pasta, topping with extra sauce, parsley, basil, and Parmesan.
Notes
- Use freshly grated Parmesan for extra rich flavor.
- Swap chicken with shrimp or sausage for a variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéed / Creamed
- Cuisine: American, Cajun