Ingredients (serves 4)
For the Chicken:
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2 large chicken breasts, cut into strips or bite-sized pieces
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1–2 tablespoons Cajun seasoning
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1 tablespoon olive oil
For the Sauce:
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3 tablespoons butter
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4 cloves garlic, minced
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1 small onion, finely chopped
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1 red bell pepper, sliced (optional)
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1 cup (240ml) heavy cream
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1/2 cup (50g) grated Parmesan cheese
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1/2 teaspoon crushed red pepper flakes (adjust to taste)
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Salt and black pepper, to taste
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1 tablespoon chopped fresh parsley (for garnish)
For the Pasta:
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12 oz (340g) linguine
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Water and salt for boiling
Instructions
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Cook the pasta:
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Boil linguine in salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
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Cook the chicken:
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Toss chicken with Cajun seasoning.
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Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–7 minutes until golden and cooked through. Remove and set aside.
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Make the sauce:
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In the same skillet, melt butter. Sauté garlic and onion (and bell pepper if using) for 2–3 minutes until fragrant.
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Reduce heat to medium and stir in heavy cream, Parmesan cheese, and red pepper flakes. Cook 3–4 minutes until slightly thickened.
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Combine:
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Add the cooked chicken and linguine to the sauce. Toss to coat.
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If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
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Season with salt and black pepper to taste.
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Serve:
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Garnish with chopped parsley and extra Parmesan if desired. Serve immediately.
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✅ Tips:
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For extra spice, add 1/2 teaspoon smoked paprika or cayenne pepper.
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You can swap linguine for fettuccine or penne.
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Leftovers reheat well in a skillet with a splash of cream or milk.
If you want, I can also give a one-pan version that’s super quick and less cleanup—the chicken, sauce, and pasta all cook together. Do you want that version?
