Instructions

• Cook the linguine according to the package instructions, drain, and keep warm (8 ounces cooked and kept warm).
• Pat the 1 lb chicken breast strips dry with paper towels.
• Sprinkle the chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1 tablespoon oil in a skillet over medium heat until shimmering.
• Add the seasoned chicken strips to the skillet in a single layer. Cook, turning once, until seared on both sides and cooked through, about 5–7 minutes total.
• Reduce heat slightly and add 2 teaspoons Cajun or Adobo seasoning, 1/2 teaspoon basil, and 1/4 teaspoon garlic powder (and the optional 1/4 teaspoon smoked paprika if using). Stir so the spices coat the chicken and cook about 30 seconds.
• If using sun-dried tomatoes, drain the oil from the jar and add the drained tomatoes to the skillet now; stir and heat for about 30 seconds.
• Pour in 1/2 cup heavy whipping cream and stir, scraping up any browned bits from the pan. Bring to a gentle simmer.
• Add 1/4 cup shredded Parmesan cheese and stir until the cheese melts and the sauce thickens, about 2–3 minutes.
• Combine the warm cooked linguine with the chicken and Alfredo sauce: either add the pasta to the skillet and toss gently to coat, or pour the sauce and chicken into a bowl with the pasta and toss gently so the pasta is evenly coated.
• Serve immediately. Top with chopped green onions and additional Parmesan if desired.