Savory Cajun Chicken in Creamy Parmesan Linguine Sauce
Ingredients:
For the Chicken:
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp Cajun seasoning
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium red onion, thinly sliced
2 cloves garlic, minced
1/2 cup chicken broth
1/4 cup chopped fresh parsley
For the Linguine Sauce:
1 lb linguine pasta
4 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish
1/4 cup grated Romano cheese
1/4 tsp red pepper flakes (optional, for extra heat)
Salt and black pepper to taste
2 tbsp chopped sun-dried tomatoes, oil-packed, drained
1/4 cup chopped fresh basil
Directions:
1. Get started by cooking the linguine according to package directions. Drain, reserving about 1/2 cup of pasta water. Set aside.
2. While the pasta is cooking, toss the chicken pieces with the Cajun seasoning, ensuring they are evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced red bell pepper, yellow bell pepper, and red onion. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for a few minutes to reduce slightly.
6. While the veggies are simmering, start the sauce. In a separate large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it!
7. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese, Romano cheese, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
8. Add the cooked linguine to the creamy Parmesan sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
9. Stir in the cooked Cajun chicken, sun-dried tomatoes, and parsley into the linguine and sauce. Toss everything together until well combined and heated through.
10. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil. Enjoy!
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650