Ingredients

• 8 oz linguine pasta
• 2 boneless, skinless chicken breasts
• 2 tsp olive oil
• 2 Tbsp unsalted butter
• 1½ to 2 Tbsp Cajun seasoning, divided (adjust to taste depending on brand)
• 3 garlic cloves, minced
• 2/3 cup diced tomatoes
• 1½ cups heavy whipping cream
• 1/2 cup grated Parmesan cheese
• 2 Tbsp finely chopped parsley, for garnish

Instructions

1. Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil. Cook the linguine according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta, cover, and set aside to keep warm.
2. Pound the chicken breasts to an even thickness. Season both sides evenly with 1½ tablespoons of the Cajun seasoning.
3. Heat the olive oil in a large non-reactive skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Reduce the heat to low and continue cooking until the chicken reaches an internal temperature of 165°F. Remove from the skillet, slice into thin strips, and cover to keep warm.
4. Using the same skillet, increase heat to medium. Add the butter and garlic and cook for 30 to 60 seconds, just until fragrant. Stir in the diced tomatoes and cook for an additional 2 minutes.
5. Pour in the heavy whipping cream, add the remaining Cajun seasoning to taste, and stir in the Parmesan cheese. Bring the sauce to a gentle simmer and adjust seasoning if necessary.
6. Return the sliced chicken and cooked pasta to the skillet. Toss everything together until evenly coated and heated through. Add some of the reserved warm pasta water if you prefer a looser sauce.
7. Serve immediately, topped with extra Parmesan cheese and chopped parsley.

• Avoid using cast iron or copper cookware when making cream-based sauces with tomatoes, as the acidity can cause the sauce to become grainy.
• Cajun seasoning blends vary in saltiness. If yours contains a lot of salt, begin with less seasoning and increase gradually to taste.