Cooking Instructions

• Start by bringing a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Once cooked, reserve a bit of pasta water, then drain and keep the pasta warm.
• In a medium bowl, combine the chicken strips with Cajun or Adobo seasoning, salt, basil, pepper, and garlic powder. Toss until the chicken is evenly coated in the spices.
• In a large skillet, heat the oil over medium-high heat. Once hot, add the seasoned chicken strips. Cook for about 5-7 minutes, or until the chicken is golden and cooked through, stirring occasionally.
• Reduce the heat to medium-low. Pour in the heavy whipping cream, stirring to combine with the chicken. Allow it to simmer gently for 2-3 minutes. Then, add in the shredded Parmesan cheese, stirring until melted and the sauce is creamy. If desired, add the optional smoked paprika for an extra layer of flavor.
• Add the cooked linguine to the skillet with the Alfredo sauce, tossing to coat the pasta thoroughly. If the sauce is too thick, you can add a splash of the reserved pasta water to reach your desired consistency.
• If you’re using sun-dried tomatoes, add them now, tossing gently to incorporate them into the pasta.
• Serve the Cajun Chicken Alfredo hot, garnished with chopped green onions for a burst of freshness. Enjoy with crusty bread or a side salad for a complete meal!