Spicy Cajun Chicken Linguine in Creamy Garlic Parmesan Sauce

• portioner: 4 servings
• aktiv tid: 15 minutes
• total tid: 45 minutes

Ingredienser

4 pieces boneless, skinless chicken breasts (about 6 oz each)

2 tablespoons Cajun seasoning

1 tablespoon olive oil

1 tablespoon butter

1 pound linguine pasta

1/2 cup chicken broth

1/4 cup heavy cream

1 cup heavy cream

1/2 cup grated Parmesan cheese (plus extra for serving)

1/4 cup reserved pasta water

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh parsley (for garnish)

1/4 cup chopped fresh basil (for garnish)

4 tablespoons butter

2 cloves garlic (minced)

Instruktioner

Pat chicken breasts dry with paper towels. Season both sides generously with Cajun seasoning, pressing spices in for extra flavor.

In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter. Add chicken breasts and cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. Remove from skillet and cover loosely with foil to rest.

Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside.

In the same skillet used for the chicken, melt 4 tablespoons butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in chicken broth, scraping up any browned bits. Add 1 cup heavy cream, bring to a simmer, and reduce heat to low.

Gradually whisk in 1/2 cup grated Parmesan cheese until melted and smooth. Season sauce with salt and black pepper. Add reserved pasta water to thin the sauce if needed, then toss in cooked linguine and mix to coat well.

Slice the Cajun chicken into strips. Arrange chicken over creamy linguine in bowls or on a serving platter. Drizzle any extra sauce from the pan over the top. Garnish with chopped basil, parsley, and extra Parmesan.