Ingredients:

8 oz linguine pasta
2 boneless, skinless chicken breasts
2 teaspoons olive oil
2 tablespoons unsalted butter
1 1/2 to 2 tablespoons Cajun seasoning, divided (adjust to taste based on the brand you use)
3 garlic cloves, minced
2/3 cup diced tomatoes
1 1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons finely chopped parsley, for serving

Instructions:

Cook the Pasta:
- Bring a large pot of water to a boil and add 1 tablespoon of salt.
- Cook the pasta according to the package instructions until al dente.
- Reserve 1/2 cup of the pasta water, then drain the pasta. Cover and keep warm.
Prepare the Chicken:
- Pound the chicken breasts to an even thickness and season them with 1 1/2 tablespoons of Cajun seasoning.
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat.
- Add the chicken and sear on both sides. Reduce the heat to low and continue cooking until the chicken is cooked through and reaches 165°F on a thermometer.
- Transfer the chicken to a cutting board, slice it into thin strips, and cover to keep warm.
Make the Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 30-60 seconds until fragrant.
- Add the diced tomatoes and sauté for another 2 minutes.
- Pour in the heavy whipping cream, add the remaining Cajun seasoning to taste, and the Parmesan cheese. Bring to a simmer and adjust the seasoning if needed.
Combine and Serve:
- Add the sliced chicken and cooked pasta to the sauce, tossing until everything is well combined and heated through.
- If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
- Serve the pasta topped with freshly grated Parmesan and chopped parsley.