Ingredients

• 12 oz fettuccine or linguine
• 1 lb boneless chicken breast, sliced
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• Fresh parsley for garnish
• Salt and pepper to taste

Directions

• Cook pasta according to package instructions, drain, and set aside
• Season chicken with Cajun seasoning, salt, and pepper
• Heat olive oil in a skillet, cook chicken until golden about 5-6 minutes per side. Remove and set aside
• In the same skillet, sauté onion and garlic until soft (about 3 minutes
• Add heavy cream, chicken stock, and Parmesan, stirring until sauce thickens 5 minutes
• Return chicken to the skillet, add tomatoes, and toss with pasta
• Garnish with parsley and serve hot.

Notes

• 3-19-25
• I added:
• 1/2 Orange Bell Pepper, Chopped
• 8 oz Baby Bella Mushrooms, Quartered
• 1/4 tsp Cayenne Chili Powder

Photos