Savory Cajun Chicken Over Creamy Parmesan Linguine

2 boneless, skinless chicken breasts, cut into strips

12 oz linguine pasta

2 tablespoons olive oil

1 tablespoon Cajun seasoning

3 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 tablespoon butter

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Red pepper flakes for extra heat

Bring a large pot of salted water to a boil.

Cook linguine according to package instructions until al dente.

Drain and set aside. Reserve about 1/2 cup of pasta water.

Toss the chicken strips in Cajun seasoning, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.

Add chicken and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through.

Remove chicken from skillet and set aside.

In the same skillet, lower the heat to medium.

Add butter and minced garlic. Sauté for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in Parmesan cheese gradually until the sauce thickens and is smooth.

Season with salt, pepper, and optional red pepper flakes.

Add cooked linguine to the sauce, tossing to coat evenly.

If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

Serve and enjoy!