Cajun Chicken Pasta
A flavorful dish featuring tender chicken, creamy Alfredo sauce, and fettuccine, infused with Cajun spices.
Equipment
- Large Pot
- Frying Pan
- Mixing Bowls
Ingredients
- 8 oz. linguine pasta
- 2 tsp. olive oil
- 2 Tbsp. unsalted butter
- 1 1/2 to 2 Tbsp. Cajun seasoning
- 3 cloves garlic minced
- 2/3 cup diced tomatoes
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. parsley finely chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Slice the chicken breasts in half horizontally. Drizzle with olive oil and season with Cajun seasoning, garlic powder, salt, and pepper.
- In a frying pan over medium-high heat, cook the chicken for about 2-3 minutes on each side until golden brown and fully cooked. Remove and set aside.
- In the same pan, add butter and minced garlic, cooking until fragrant. Add diced tomatoes and cook for an additional 2 minutes.
- Pour in the heavy whipping cream and stir in Parmesan cheese. Bring the sauce to a gentle simmer.
- Add the sliced chicken and cooked linguine to the sauce, tossing to coat. Use reserved pasta water to adjust the sauce consistency if needed.
- Serve hot, garnished with chopped parsley and additional Parmesan cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.