Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin strips
  • 2 tbsp extra virgin olive oil
  • 2 tbsp low sodium Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 4 tbsp unsalted butter
  • 5 cloves fresh garlic, minced
  • 1.5 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1 lb linguine pasta
  • 1/2 cup pasta water
  • 1/4 cup Italian parsley, finely chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Start by boiling a large pot of salted water. Add the 1 lb linguine and cook until just al dente, which usually takes about 9-10 minutes. Before you drain it, dip a measuring cup in and save 1/2 cup of that cloudy pasta water. This is your insurance policy for a perfect sauce.
  2. While the pasta boils, toss your chicken strips with the Cajun seasoning, smoked paprika, and onion powder. Heat the olive oil in your skillet over medium high heat. Add the chicken in a single layer — don't crowd it! Cook for about 3-4 minutes per side until the edges are crisp and golden. Remove the chicken and set it aside on a plate.
  3. Reduce the heat to medium and melt the 4 tbsp of butter in the same pan. Toss in the minced garlic and red pepper flakes. Cook for about 1 minute until the garlic smells fragrant but hasn't turned brown. Pour in the 1.5 cups of heavy cream and bring it to a gentle simmer, scraping up all those flavorful brown bits from the bottom of the pan.
  4. Whisk in the 1 cup of Parmesan cheese. Keep whisking until the cheese has completely melted into a smooth sauce. If it looks too thick, splash in some of that reserved pasta water. It should look like a thick, glossy coat that can cover the back of a spoon.
  5. Add the cooked linguine and the seared chicken back into the pan. Toss everything together with the fresh parsley, salt, and black pepper. Continue tossing for 1-2 minutes over low heat until the sauce clings to every strand of pasta. Serve it immediately while the sauce is at its peak silkiness.