Pâtes crémeuses au poulet cajun

Ingrédients

• 8 oz linguine pasta
• 2 boneless skinless chicken breasts
• 2 tsp olive oil
• 1 1/2 to 2 Tbsp cajun seasoning, divided (or added to taste depending on the brand)
• 2 Tbsp unsalted butter
• 3 garlic cloves, minced
• 2/3 cup diced tomatoes
• 1 1/2 cup heavy whipping cream
• 1/2 cup grated parmesan cheese
• 2 Tbsp parsley, finely chopped

Préparation

1. 1

   Cook the Pasta: Bring a large pot of water to a boil and add 1 Tbsp salt. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta, cover, and keep warm.

2. 2

   Prepare the Chicken: Pound the chicken breasts to an even thickness for uniform cooking. Season all over with 1½ Tbsp Cajun seasoning.

3. 3

   Sear the Chicken: Heat 2 tsp olive oil in a large non-reactive skillet over medium-high heat. When hot, add the chicken breasts and sear on both sides until golden. Reduce heat to low and cook until the chicken reaches an internal temperature of 165˚F. Transfer the chicken to a cutting board, slice into thin strips, and cover to keep warm.

4. 4

   Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant. Add the diced tomatoes and cook for another 2 minutes to blend flavors.

5. 5

   Simmer the Sauce: Pour in the heavy whipping cream, sprinkle in the remaining Cajun seasoning to taste, and stir in the grated parmesan cheese. Bring the sauce to a gentle simmer and adjust seasoning as needed.

6. 6

   Combine Pasta and Chicken: Add the sliced chicken and cooked linguine to the sauce. Toss everything together until well coated and heated through. If the sauce is too thick, add some of the reserved warm pasta water to loosen it.

7. 7

   Serve: Dish out the creamy Cajun chicken pasta and garnish with freshly chopped parsley and additional grated parmesan if desired.