Creamy Cajun Chicken Linguine

• 8 oz linguine
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 bell pepper, diced
• 1/2 cup green onions, chopped
• Fresh parsley for garnish

Steps

1. 1 Cook linguine according to package instructions; drain and set aside.
2. 2 Season chicken with Cajun seasoning, salt, and pepper.
3. 3 Heat olive oil in a large skillet over medium heat; add chicken and cook until golden.
4. 4 Add garlic and bell pepper to the skillet, sauté for 2-3 minutes.
5. 5 Stir in heavy cream, chicken broth, and Parmesan cheese; simmer until slightly thickened.
6. 6 Toss cooked linguine into the skillet, coating with the creamy sauce.
7. 7 Garnish with chopped green onions and parsley before serving.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper.
• If you prefer a lighter version, substitute half-and-half for heavy cream.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to maintain creaminess.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with crusty bread to soak up every last bit of sauce.

FAQ