Instructions
Step 1: Cook the linguine according to package instructions. Drain and set aside.
Step 2: Rub the chicken breasts with Cajun seasoning on both sides.
Step 3: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side, or until fully cooked and slightly charred. Remove from pan and let rest before slicing.
Step 4: In the same skillet, melt butter and sauté garlic until fragrant.
Step 5: Pour in the heavy cream and stir in parmesan cheese, smoked paprika, salt, and pepper. Simmer until the sauce thickens slightly.
Step 6: Add the cooked linguine to the skillet and toss until well coated in the butter cream sauce.
Step 7: Slice the Cajun chicken and place on top of the linguine. Garnish with chopped parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to maintain the sauce’s consistency. Not recommended for freezing due to the cream sauce.
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