Cajun Chicken Linguini Alfredo

Before I delve into the recipe for this show-stopper, I must offer a quick disclaimer. This recipe is a copycat recipe I created for a dish of the same name served at Red Lobster which, as a non-shellfish-eating Jewess, I discovered last year at a seafood-themed birthday party for an elderly aunt. After tweaking the recipe to perfection, I think that this version is actually tastier than the Red Lobster version.

This is the recipe that Cara and I use as our go-to for gatherings of friends.

I actually used farfalle noodles in lieu of linguini noodles this go-around, but I prefer linguini or egg noodles.

Cajun Chicken Linguini Alfredo


Ingredients


2 boneless skinless chicken breasts
2 teaspoons McCormick cajun seasoning
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon kosher salt
1/4 teaspoon Old Bay garlic & herb seasoning
1/2 cup grated parmesan cheese
3/4 cup heavy cream
Linguini noodles

Directions


1. Cube chicken and coat well in cajun seasoning, dried basil, lemon pepper seasoning, kosher salt, and garlic & herb seasoning. Marinate for at least 20 minutes.

2. Sautée chicken in a medium saucepan over medium eat in butter until thoroughly cooked.

3. Add heavy cream. Stir well. Reduce heat and let simmer.

4. Add parmesan cheese. Stir well. Let simmer until cheese is melted and sauce thickens.

5. Cook linguini noodles according to package directions. Serve chicken and sauce over cooked noodles.



Happy spicy Tuesday, y'all.

--Alyssa