Servings: 4

8 oz linguine pasta (or penne) 8 oz linguine pasta (or penne)
1 lb boneless skinless chicken breasts 1 lb boneless skinless chicken breasts
2 tsp olive oil 2 tsp olive oil
½ tsp black pepper ½ tsp black pepper
1 tsp cajun seasoning AND 1 tsp cajun seasoning AND
1- 1½ Tbsp cajun seasoning 1 to 1½ Tbsp cajun seasoning
3 Tbsp unsalted butter 3 Tbsp unsalted butter
3-4 garlic cloves, minced 3 to 4 garlic cloves, minced
10 oz can diced tomatoes, drained (can use rotel) 10 oz can diced tomatoes, drained (can use rotel)
2 cup (1 pint) heavy whipping cream 2 cup (1 pint) heavy whipping cream
¾ cup shredded (or grated) parmesan cheese ¾ cup shredded (or grated) parmesan cheese

Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente.
Cut chicken into 1 to 2 inch pieces. In a large pan, heat 2 tsp oil over medium-high heat. Once hot, add the chicken, 1 tsp cajun seasoning, and black pepper and cook until no pink temains. Transfer to a bowl and cover to keep warm.
In the same skillet over medium heat, saute the butter and garlic for 30 to 60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.
Add in the heavy whipping cream, 1 to 1 ½ T cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.
Add the diced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through.

Can substitute steak, sausage, or shrimp for chicken  Can substitute steak, sausage, or shrimp for chicken