Scale

8 oz fettuccine or linguine

2 boneless, skinless chicken breasts

1 tbsp Cajun seasoning (divided)

1 tbsp olive oil

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley for garnish (optional)

1. Cook pasta according to package directions. Drain and set aside.

2. Pound chicken to even thickness. Season with half the Cajun seasoning, salt, and pepper.

3. Heat olive oil in a skillet over medium heat. Cook chicken 5–6 minutes per side until golden and cooked through. Remove and slice.

4. In the same pan, add butter and garlic. Sauté for 1 minute.

5. Pour in heavy cream, stir, and bring to a simmer. Add remaining Cajun seasoning and Parmesan. Stir until smooth and creamy.

6. Add cooked pasta and toss to coat in sauce. Top with sliced chicken.

7. Garnish with parsley and serve immediately.

Use shrimp or sausage instead of chicken for variety.

Add spinach or sun-dried tomatoes for a pop of color and flavor.

Adjust Cajun seasoning to your preferred spice level.

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