Instructions
Step 1: Cook the linguine according to package directions until al dente. Drain and set aside.
Step 2: Season chicken with 1 tablespoon Cajun seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and fully cooked. Remove and set aside.
Step 3: In the same skillet, melt butter and sauté garlic for 1 minute. Stir in heavy cream and chicken broth, bringing to a gentle simmer.
Step 4: Add Parmesan cheese, remaining Cajun seasoning, and diced tomatoes. Stir until the sauce is creamy and smooth.
Step 5: Return chicken to the skillet and simmer for 2-3 minutes to heat through. Add cooked linguine and toss until well coated.
Step 6: Season with salt and pepper to taste. Serve garnished with fresh chopped parsley.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to restore creaminess. Not recommended for freezing, as the cream sauce may separate.
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