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Cajun Chicken with Linguine in Cream Sauce
This easy Cajun chicken with Linguine in Cream Sauce recipe is a well balanced, spicy dish.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Author Cindy Schultz
Chicken
-
3/4
lb
chicken
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1
TBS
butter
-
1
TBS
Cajun seasoning
Cream Sauce
-
2
TBS
butter
-
1
pt
half and half
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1
tsp
garlic powder
-
kosher salt and black pepper to taste
-
1
TBS
starch
-
1/2
cup
shredded Parmesan cheese
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Cook the linguine according to the directions on the box. Drain and set aside.
Chicken
-
While the linguine is cooking, sprinkle Cajun seasoning on both sides of the chicken.
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Cut the chicken into strips.
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In a large sautee pan melt 1 TBS butter over medium heat.
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Add the chicken and cook for about 10-12 minutes, flipping every 3 minutes, until internal temperature reaches 165°.
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Remove chicken from pan and set aside
Cream Sauce
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Reduce heat to low.
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Add 2 TBS butter to the drippings in the pan.
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Mix in the half and half, garlic powder, salt, pepper, starch and cheese.
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Stir until well combined.
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Allow sauce to simmer until it reaches desired consistency, do not boil.
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Toss linguine into the sauce and serve with chicken on top. Drizzle additional sauce over chicken and garnish with more Parmesan cheese.