Ingredients:
2 boneless, skinless chicken breasts, cut into strips
12 oz linguine pasta
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Salt and
1/8 teaspoon pepper
Fresh parsley, chopped (for garnish)
Directions:
Start by prepping the chicken. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Coat the chicken strips with this spice blend, making sure every piece is well-seasoned.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
Meanwhile, cook the linguine in a large pot of boiling water according to the package instructions. Once cooked, drain the pasta, keeping a little of the pasta water aside for later if needed.
In the same skillet used for the chicken, add a bit more olive oil if necessary and sauté the minced garlic over medium heat for about 1 minute. Pour in the chicken broth, scraping the flavorful bits from the skillet. Add the heavy cream and bring the mixture to a simmer.
Let it cook for 2-3 minutes until the sauce thickens slightly.
Add the cooked linguine to the skillet, tossing it in the creamy sauce until it’s evenly coated. Stir in the grated Parmesan cheese and let it melt into the sauce. Plate the pasta and next the chicken.!Garnish with a pinch of fresh parsley.
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