Ingredients
Method
1. Cook the pastaBring a large pot of salted water to a boil. Add the linguine and cook until just tender with a slight bite (al dente). Drain and set aside.
2. Season and cook the chickenFlatten the chicken breasts to an even thickness using a meat mallet or heavy pan. Coat both sides generously with Cajun seasoning. Heat olive oil in a large skillet over medium heat. Cook the chicken until golden and cooked through, then transfer to a plate. Let it rest briefly before slicing into strips.
3. Prepare the creamy Cajun sauceIn the same pan, melt the butter. Add the garlic and cook until fragrant, about 30 seconds. Stir in the chopped tomatoes and sauté for a couple of minutes to soften. Pour in the heavy cream, sprinkle in the remaining Cajun seasoning, and add the Parmesan. Let the sauce gently simmer until it thickens slightly.
4. Bring it all togetherReturn the sliced chicken to the pan. Add the drained pasta and toss everything until evenly coated in the creamy sauce.
5. Finish and serveSprinkle with extra Parmesan and fresh parsley before serving.
Notes
Optional Twists
- Add veggies: Stir in steamed broccoli or sautéed asparagus for extra color and texture.
- Make it meat-free: Skip the chicken and use mushrooms instead.
- Swap the protein: Try smoked sausage, kielbasa, or even shrimp for a seafood version.
- Lighten it up: Replace heavy cream with half-and-half for a thinner, lighter sauce.