Cajun Chicken with Linguine in Cream Sauce

Recently I wanted to whip up some Cajun chicken but I wanted to come up with something to balance the heat so that the meal would be enjoyable. That is what sparked this Cajun Chicken with Linguine in Cream Sauce recipe. It was very easy to make and Ron said I better add it to our regular meal rotation 🙂

This easy recipe fed the two of us nicely and is easily doubled to serve the whole family. The chicken is rather spicy so you may want to cook up some plain chicken for the kids.

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Cajun Chicken with Linguine in Cream Sauce

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

This easy Cajun chicken with Linguine in Cream Sauce recipe is a well balanced, spicy dish.

Course: Entree

Cuisine: Italian

Servings: 2 servings

Author: Cindy Schultz

Ingredients

• 1/3 box linguine

Chicken

• 3/4 lb chicken
• 1 TBS butter
• 1 TBS Cajun seasoning

Cream Sauce

• 2 TBS butter
• 1 pt half and half
• 1 tsp garlic powder
• kosher salt and black pepper to taste
• 1 TBS starch
• 1/2 cup shredded Parmesan cheese

Instructions

1. Cook the linguine according to the directions on the box. Drain and set aside.

Chicken

1. While the linguine is cooking, sprinkle Cajun seasoning on both sides of the chicken.
2. Cut the chicken into strips.
3. In a large sautee pan melt 1 TBS butter over medium heat.
4. Add the chicken and cook for about 10-12 minutes, flipping every 3 minutes, until internal temperature reaches 165°.
5. Remove chicken from pan and set aside

Cream Sauce

1. Reduce heat to low.
2. Add 2 TBS butter to the drippings in the pan.
3. Mix in the half and half, garlic powder, salt, pepper, starch and cheese.
4. Stir until well combined.
5. Allow sauce to simmer until it reaches desired consistency, do not boil.
6. Toss linguine into the sauce and serve with chicken on top. Drizzle additional sauce over chicken and garnish with more Parmesan cheese.

 
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