Garlic Butter Cajun Chicken with Creamy Parmesan Linguine
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
1 tbsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chicken broth
2 tbsp heavy cream
2 tbsp grated Parmesan
For the Linguine:
1 lb linguine pasta
6 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan, plus more for topping
1/2 cup reserved pasta water
1/4 tsp salt
1/4 tsp black pepper
Directions:
1. Cook linguine in salted boiling water until al dente, about 9–10 min. Reserve 1/2 cup pasta water, then drain and set aside.
2. Toss chicken cubes with olive oil, Cajun seasoning, smoked paprika, salt, and pepper until coated.
3. Heat 2 tbsp butter in a large skillet over med-high. Add chicken and cook 6–7 min, stirring now and then, until golden and done. Transfer to a plate.
4. In the same pan, melt 2 tbsp butter over med heat. Add garlic and cook 30 sec. Stir in broth and cream, then add 2 tbsp Parmesan. Let it simmer a couple minutes until slightly thickened. Return chicken, toss to coat, and keep warm.
5. In another skillet or pot, melt 6 tbsp butter over med heat. Add garlic and sauté 1 min. Pour in cream and bring to a light simmer.
6. Stir in 1 cup Parmesan, season with salt and pepper, and loosen with pasta water if needed.
7. Add cooked linguine to the sauce and toss gently until coated and glossy.
8. Serve pasta in bowls, topping each with garlic butter chicken. Add more Parmesan and fresh chives to finish.
Cooking Time: 30 minutes
Servings: 6
Calories: 750 per serving