Creamy Cajun Linguine
Creamy Cajun Linguine
Rated 3.8 stars by 6 users
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
- 1 lb boneless, skinless chicken thighs
-
1 Tbsp Blackstone Cajun seasoning
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 Tbsp olive oil (or vegetable oil)
- 12 oz smoked sausage, thinly sliced
- 1 lb spaghetti or linguine (cooked al dente)
- 4 Tbsp butter (½ stick)
- ½ cup sun-dried tomatoes, chopped
- 2 cups heavy whipping cream
- 2 cups baby spinach (optional)
- 1 cup grated Parmesan cheese (plus extra for serving)
Directions
- Pat the chicken thighs dry and season with Cajun seasoning, garlic powder, and black pepper.
- Heat oil in a large skillet or griddle over medium-high heat and cook the chicken until golden brown and cooked through, about 6–8 minutes per side. Remove from the pan and slice into strips.
- Add the sliced smoked sausage to the same pan and brown lightly for about 3–4 minutes until heated through.
- Bring a pot of salted water to a boil and cook the pasta until al dente, then drain and toss with a little oil to prevent sticking.
- Add the butter to the pan with the chicken and sausage and let it melt.
- Stir in the sun-dried tomatoes and pour in the heavy cream. Cook for 3–5 minutes until slightly thickened.
- Add the baby spinach and stir until wilted.
- Add the pasta to the skillet and toss everything together until well coated in the sauce.
- Sprinkle in the Parmesan cheese and stir until melted and creamy.
- Adjust seasoning with more Cajun spice, salt, or pepper if desired, then serve hot with extra Parmesan on top.
Recipe Video
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