A delightful twist on a classic Cajun chicken pasta dish, perfect for weeknight dinners.
Cut the chicken into bite-sized pieces and toss with the Cajun seasoning until evenly coated.
Let the chicken sit with the seasoning for a few minutes to enhance the flavor.
Cook the linguine in a pot of boiling salted water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat and sauté the seasoned chicken until fully cooked.
Ensure the chicken is cooked through but not overdone to keep it tender.
Add the green onions, sun-dried tomatoes, heavy cream, garlic powder, and half of the Parmesan cheese to the skillet. Stir and simmer until the sauce thickens.
Stir continuously to prevent the cream from curdling.
Mix the cooked linguine into the skillet with the sauce, tossing to coat evenly. Sprinkle with the remaining Parmesan cheese.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta warm, garnished with extra Parmesan cheese and chopped green onions.
Serve immediately to enjoy the dish at its best.
