Creamy Cajun chicken Parmesan

A Cajun twist on chicken alfredo.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water , then drain the pasta and set aside.

Step 2

In a small bowl, mix the Cajun seasoning and smoked paprika. Pat the chicken strips dry with paper towels, then season generously with the spice mixture.

Step 3

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes per side , or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter . Once the butter has melted, add the minced garlic and sauté for 30–60 seconds , stirring frequently to avoid burning.

Step 5

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth.

Step 6

If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.

Step 7

Add the cooked linguine to the skillet with the creamy Parmesan sauce. Toss to coat the pasta evenly in the sauce.

Step 8

Return the cooked chicken strips to the skillet and gently toss to combine. Let everything heat through for 1–2 minutes