Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) Cajun seasoning blend
  • 1 teaspoon (5g) garlic powder
  • 1/2 teaspoon (3g) onion powder
  • 1/2 teaspoon (3g) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15g) unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup, 150g)
  • 1 green bell pepper, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 teaspoons, 10g)
  • 1/2 teaspoon red pepper flakes
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30g) chopped fresh parsley, for garnish
  • 1 lb (454g) linguine pasta
  • Salt for pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  2. In a bowl, toss chicken cubes with olive oil, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Ensure the chicken is well coated.
  3. Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.
  4. Add butter to the skillet. Add onion and bell pepper and sauté until softened, about 5-7 minutes. Add garlic and red pepper flakes and cook for another minute until fragrant.
  5. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook until slightly reduced, about 5 minutes.
  6. Stir in heavy cream and Parmesan cheese. Simmer gently until the sauce thickens slightly, about 2-3 minutes. Adjust seasoning with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water until it reaches the desired consistency.
  7. Add the cooked chicken back to the sauce and stir to combine. Add the cooked linguine to the sauce and toss to coat. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.