Cajun Chicken Linguini

For some reason Reed has gotten on this 'spicy' kick of late. I'm pretty sure it was right around the time college football started because we did our annual 'go watch the opening game and pig out' night with wings and cajun shrimp alfredo. Since then, bring on the spicy and Reed is a happy boy. So after much griping and complaining that I've never made cajun chicken for him, but for others, I made him some last night. He proclaimed it on of the Top 5 things I've ever made for him. Hope you enjoy my recipe, too.

*The vegetables do not have to be chopped finely as I have done, but picky eaters, like me and Reed, like the flavor but oftentimes do not like the consistency of certain vegetables... for us, its Red Pepper. I chopped the onion, as well, just for visual consistency.

Cajun Chicken Linguini

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Tony Chacheres Cajun Seasoning
1 pound Linguini
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Red Bell Pepper, Seeded and chopped finely
1/2 whole Large Red Onion, chopped finely
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 1/2 cups Low Sodium Chicken Broth
1 cup Heavy Cream
1/2 cup Grated Parmesan Cheese
Chopped Fresh Parsley


Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Brown the chicken until no longer pink. Remove with a slotted spoon and place on a clean plate.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as you would like. Add tomatoes and cook for an additional 30 seconds to a minute until tomatoes are soft and falling apart. Remove all vegetables from the pan.

With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add cajun seasoning if necessary, remember the sauce should be spicy!

Finally, add Parmesan cheese, chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained linguini and toss to combine.

Top with chopped fresh parsley, if desired, and a slight sprinkling of Parmesan cheese right before serving.