SMOKY CAJUN CHICKEN LINGUINE IN BUTTER CREAM SAUCE
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
12 oz linguine pasta
2 tablespoons olive oil
1 ½ tablespoons Cajun seasoning
1 teaspoon smoked paprika
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3 tablespoons unsalted butter
3/4 cup freshly grated Parmesan cheese
Salt and black pepper to taste
Chopped fresh parsley, for garnish
Optional: red pepper flakes for added heat
Directions:
Cook the linguine: 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.
Season the chicken: In a bowl, toss chicken strips with Cajun seasoning and smoked paprika until evenly coated.
Cook the chicken: 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.
Make the butter cream sauce: 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.
Add cream and Parmesan: 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).
Combine pasta and chicken: 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.
Serve: Garnish with chopped parsley and serve immediately with extra Parmesan cheese.
Cooking Time: 30 minutes | Servings: 4