Creamy Cajun Chicken Parmesan Linguine
Ingredients:
8 oz linguine pasta
2 boneless, skinless chicken breasts
1 tablespoon Cajun seasoning
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 cup heavy cream
1/2 cup chicken broth
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional)
1 cup cherry tomatoes, halved
1/2 cup baby spinach (optional)
Fresh parsley, chopped (for garnish)
Directions:
Cook the linguine according to package directions. Drain and set aside.
Slice chicken breasts into thin strips and season with Cajun seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden and cooked through. Remove and set aside.
In the same skillet, sauté garlic for about 30 seconds until fragrant.
Pour in the heavy cream and chicken broth. Stir in Parmesan cheese, smoked paprika, and red pepper flakes. Simmer for 4–5 minutes until slightly thickened.
Add cherry tomatoes and baby spinach, stirring until the spinach wilts and the tomatoes soften.
Return the cooked chicken to the skillet, along with the linguine. Toss everything together to coat well in the sauce.
Serve hot, garnished with fresh parsley and additional Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 560 kcal | Servings: 4 servings