Blackened Chicken Cajun Alfredo Linguine

• 8 oz linguine
• 1 lb boneless, skinless chicken breasts, cut into strips
• 2 tbsp blackening seasoning
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• Salt to taste
• 1/4 cup chopped green onions
• Red pepper flakes for garnish

Steps

1. 1 Cook linguine according to package instructions; drain and set aside.
2. 2 Season chicken with blackening seasoning.
3. 3 Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through.
4. 4 Remove chicken; add remaining oil and garlic to the skillet, sauté for 1 minute.
5. 5 Whisk in heavy cream, Parmesan, Cajun seasoning, smoked paprika, and salt; simmer until thickened.
6. 6 Toss cooked linguine in the sauce.
7. 7 Add chicken back to the skillet, coating with sauce.
8. 8 Stir in green onions.
9. 9 Serve immediately, garnished with red pepper flakes.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add sautéed shrimp for a seafood twist.
• Use penne pasta instead of linguine.

Substitutions

• Use chicken thighs for extra juiciness.
• Substitute half-and-half for a lighter cream sauce.

Pairings

• A glass of Chardonnay complements the richness.
• A side of roasted asparagus works well.

Nutrition

Tips

• For a richer sauce, add a splash of white wine with the cream.
• Use pre-cooked rotisserie chicken for a quicker version.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to maintain sauce consistency.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding a bit of cream to loosen the sauce.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with warm garlic bread.

FAQ