Cajun Chicken over Parmesan Linguine (Printer-Friendly Layout)

Spice-crusted chicken breast paired with silky Parmesan cream linguine creates a restaurant-worthy dinner in just 30 minutes.

# Ingredients You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts

→ Pasta & Sauce

02 - 8 oz linguine pasta
03 - 2 tablespoons butter
04 - 3 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon red pepper flakes (optional)
10 - 1 tablespoon lemon juice (optional)

→ Seasoning & Oil

11 - 2 tablespoons Cajun seasoning
12 - 2 tablespoons olive oil

→ Garnish

13 - Fresh parsley, chopped (optional)

# Step-by-Step Instructions:

01 - Season chicken breasts on both sides with Cajun seasoning. For deeper flavor, allow chicken to marinate for 15-30 minutes if time permits.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside to rest.
03 - Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Drain and set aside.
04 - In the same skillet used for chicken, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
05 - Stir in Parmesan cheese, salt, black pepper, and red pepper flakes if using. Continue stirring until cheese has completely melted and sauce is smooth and creamy.
06 - Add cooked linguine to the skillet and toss thoroughly to coat with sauce. If sauce is too thick, loosen with a splash of reserved pasta water or additional cream.
07 - Slice the rested chicken breast and arrange over the creamy pasta. Garnish with chopped fresh parsley if desired and serve immediately.

# Extra Tips and Tricks:

01 - For best results, use freshly grated Parmesan instead of pre-shredded for smoother melting.
02 - Linguine can be substituted with fettuccine or spaghetti.
03 - Add sautéed mushrooms, spinach, or sun-dried tomatoes to enhance the sauce.
04 - Chicken can be grilled instead of pan-seared for a smokier flavor.
05 - Leftovers can be refrigerated for up to 3 days. Reheat gently with a splash of cream or milk.

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