Smoky Cajun Chicken Linguine (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, cut into strips
02 -
12 oz linguine pasta
03 -
2 tablespoons olive oil
04 -
1 ½ tablespoons Cajun seasoning
05 -
1 teaspoon smoked paprika
06 -
4 cloves garlic, minced
07 -
1 cup heavy cream
08 -
1/2 cup chicken broth
09 -
3 tablespoons unsalted butter
10 -
3/4 cup freshly grated Parmesan cheese
11 -
Salt and black pepper to taste
12 -
Chopped fresh parsley, for garnish
13 -
Optional: Red pepper flakes for added heat
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 -
In a bowl, toss chicken strips with Cajun seasoning and smoked paprika until evenly coated.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes, turning occasionally, until browned and cooked through. Remove from the skillet and set aside.
04 -
Lower the heat to medium. In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant. Pour in chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
05 -
Stir in the heavy cream and simmer until it thickens slightly. Add grated Parmesan cheese, whisking until smooth and creamy. Season with salt, pepper, and red pepper flakes (if desired).
06 -
Add the cooked linguine to the skillet, tossing to coat in the sauce. Stir in the cooked chicken and mix well. Add a little reserved pasta water if the sauce needs thinning.
07 -
Garnish with chopped parsley and serve with extra Parmesan cheese.
# Notes:
01 -
Reserve some pasta water to adjust the sauce consistency as needed.
02 -
Adjust Cajun seasoning and red pepper flakes based on your heat preference.