Creamy Cajun Chicken Linguine with Peppers and Sun-Dried Tomatoes
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:
Cook linguine; reserve ½ cup pasta water and set aside.
Season chicken with Cajun seasoning. Sauté in olive oil until cooked through, then remove.
In the same pan, cook bell peppers and onion until soft. Add garlic and cook 1 minute.
Pour in chicken broth, simmer briefly.
In another pan, melt butter and cook garlic 30 seconds. Add cream, cheeses, red pepper flakes, salt, and pepper. Stir until smooth.
Toss cooked pasta with the sauce. Thin with pasta water if needed.
Add chicken, veggies, sun-dried tomatoes, and parsley. Mix until well coated.
Top with Parmesan and fresh basil before serving.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650