Difficulty: Intermediate: Calories Per Serving: Not calculated

Why This Recipe Works: Thin chicken cutlets cook quickly and evenly, allowing the exterior to brown before the centers become dry.

Salt-free Cajun seasoning provides smoky, herbal flavor while allowing the salt level to be controlled separately.

Deglazing the skillet with chicken broth lifts the browned seasoning from the pan and carries it into the sauce.

Heavy cream creates a stable base that can support the Parmesan without becoming thin or watery.

Reserved pasta water loosens the sauce and helps it cling evenly to the linguine.

Equipment Needed: quart pot

Colander: inch heavy-bottomed skillet

Shallow bowl or large plate: Tongs

Whisk: Fine grater

Instant-read meat thermometer: Sharp chef’s knife and cutting board

Ingredients List

For the Cajun Chicken: 1/2 pounds (680 g) boneless, skinless chicken breasts, sliced horizontally into 6 thin cutlets

tablespoons (18 g) salt-free Cajun seasoning, divided: teaspoon fine salt, divided

1/2 teaspoon ground black pepper: tablespoon (15 ml) olive oil

tablespoons (42 g) unsalted butter, divided

For the Creamy Parmesan Linguine: ounces (340 g) dried linguine. tablespoon fine salt, for the pasta water

garlic cloves, finely minced: 3/4 cup (180 ml) low-sodium chicken broth

1/4 cups (300 ml) heavy cream: 1/2 cups (135 g) finely grated Parmesan cheese

1/2 cup (120 ml) reserved pasta cooking water: tablespoon (15 ml) fresh lemon juice

Optional Garnishes: tablespoons (8 g) chopped fresh parsley, optional. 1/4 cup (20 g) finely grated Parmesan cheese, optional, for serving