Description
A rich and indulgent pasta dish featuring tender Cajun-spiced chicken and linguine smothered in a creamy, cheesy, garlic-infused Alfredo sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 12 oz linguine pasta
- 2 tbsp Cajun seasoning
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain and set aside.
- While the pasta cooks, season the chicken strips generously with Cajun seasoning. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chicken and cook for 5-7 minutes per side, or until cooked through and nicely browned. Remove chicken from the skillet and set aside.
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Do not boil. Gradually whisk in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Add the cooked linguine and chicken back to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated and heated through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.