Lemon Pepper Cajun Chicken Pasta

Adapted from Half Baked Harvest.

Ingredients:

• 1 lb. linguine
• 1 TBSP olive oil
• 4-6 thin chicken cutlets
• 2 TBSP Cajun seasoning
• 1 1/2 c. fresh parmesan cheese + 2 TBSP fresh parmesan cheese
• Salt and pepper, to taste
• 4 TBSP butter, divided
• 6 garlic cloves, minced
• Crushed red pepper flakes, to taste
• 2 TBSP lemon juice
• 1 c. heavy cream
• 1 c. milk
• 2 TBSP fresh parsley, chopped (optional)

Directions:

1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
2. In bowl, toss together the olive oil, chicken, Cajun seasoning, 2 TBSP parmesan, and a big pinch of pepper.
3. Melt 2TBSP butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
4. To the same pan, add 2 TBSP butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the cream and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 c. parmesan cheese and taste and adjust seasoning, if necessary. Then toss in the pasta.
5. Serve immediately topped with sliced chicken and parsley.

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Lemon Pepper Cajun Chicken Pasta

Recipe by RC

Ingredients

• 1 lb. linguine

• 1 TBSP olive oil

• 4-6 thin chicken cutlets

• 2 TBSP Cajun seasoning

• 1 1/2 c. fresh parmesan cheese + 2 TBSP fresh parmesan cheese

• Salt and pepper, to taste

• 4 TBSP butter, divided

• 6 garlic cloves, minced

• Crushed red pepper flakes, to taste

• 2 TBSP lemon juice

• 1 c. heavy cream

• 1 c. milk

• 2 TBSP fresh parsley, chopped (optional)

Directions

• Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
• In bowl, toss together the olive oil, chicken, Cajun seasoning, 2 TBSP parmesan, and a big pinch of pepper.
• Melt 2TBSP butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
• To the same pan, add 2 TBSP butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the cream and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 c. parmesan cheese and taste and adjust seasoning, if necessary. Then toss in the pasta.
• Serve immediately topped with sliced chicken and parsley.