Instructions
Step 1: Cook the linguine according to package instructions. Drain and set aside.
Step 2: Season the chicken pieces with Cajun seasoning.
Step 3: In a large skillet over medium-high heat, heat olive oil. Add chicken and sear until browned and cooked through, about 5–7 minutes. Remove and set aside.
Step 4: In the same skillet, melt butter. Add garlic and sauté for 30 seconds. Stir in diced tomatoes and cook for 2 minutes.
Step 5: Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then stir in parmesan cheese. Simmer until the sauce thickens, about 4–5 minutes. Season with salt and pepper.
Step 6: Add cooked pasta and chicken to the sauce. Toss until evenly coated.
Step 7: Garnish with chopped parsley and serve hot.
Storage Information
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to revive the sauce. Not suitable for freezing due to the dairy-based sauce.
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