Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons Cajun seasoning, or to taste
- 8 ounces linguine pasta
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- Salt and pepper to taste
- Parmesan cheese, freshly grated for serving
- Parsley, chopped for garnish
Instructions
- Season the sliced chicken breasts with the Cajun seasoning and a pinch of salt.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken strips for 3–4 minutes per side until browned and cooked through, then remove to a plate.
- Add the sliced peppers and onion to the same skillet and sauté for 4–5 minutes until softened and slightly charred.
- Pour in the chicken broth and scrape any browned bits from the pan, letting it simmer for 1–2 minutes.
- Stir in the heavy cream and bring to a gentle simmer; reduce heat to medium-low.
- Meanwhile, cook the linguine according to package directions until al dente, then drain, reserving 1/2 cup pasta water.
- Return the cooked chicken to the skillet and add the drained pasta; toss to coat, adding reserved pasta water a little at a time to reach your desired sauce consistency.
- Taste and adjust with salt, pepper, or an extra sprinkle of Cajun seasoning if you want more heat.
- Serve immediately with grated Parmesan and chopped parsley on top.
Notes
Don’t overcrowd the pan when searing the chicken. Use full-fat cream for a richer sauce, and save some pasta water to help the sauce cling to the pasta.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun
- Diet: None