Garlic Butter Cajun Chicken with Creamy Parmesan Linguine

Ingredients
For the Cajun Chicken:
1.25 lbs boneless, skinless chicken breasts, cut into bite-size strips
1 tbsp olive oil
2 tbsp butter
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
2 cloves garlic, minced
For the Creamy Parmesan Linguine:
12 oz linguine pasta
2 tbsp butter
3 cloves garlic, minced
1½ cups heavy cream
¾ cup grated Parmesan cheese
½ tsp Italian seasoning
½ tsp red pepper flakes (optional, for heat)
½ cup reserved pasta water (if needed)
Salt & black pepper, to taste
Optional Garnish:
Fresh parsley
Extra Parmesan
Lemon wedges

Instructions
Step 1: Cook the Linguine
Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
Step 2: Cook the Cajun Chicken
Pat chicken dry and season with Cajun seasoning, paprika, salt, and pepper.
In a large skillet, heat olive oil and butter over medium-high heat.
Add minced garlic and sauté 30 seconds, then add chicken strips.
Cook 4–5 minutes per side until golden and fully cooked. Remove chicken and keep warm.
Step 3: Make the Creamy Parmesan Sauce
In the same skillet, melt butter over medium heat.
Add garlic and sauté until fragrant (about 30 seconds).
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan, Italian seasoning, red pepper flakes, and season with salt & pepper.
If the sauce is too thick, add reserved pasta water to reach desired consistency.
Step 4: Combine Pasta & Chicken
Add cooked linguine to the sauce and toss to coat.
Return Cajun chicken to the skillet and gently fold it into the pasta.
Step 5: Serve & Garnish
Plate the creamy linguine topped with Cajun chicken strips.
Garnish with parsley, extra Parmesan, and a lemon wedge for brightness.

 Prep Time: 15 minutes
 Cook Time: 25 minutes
 Servings: 4