Creamy Garlic Chicken & Mushroom Linguine

Start by washing and cutting your chicken breast into bite size pieces. Then place it in a bowl and marinate it with salt, garlic powder and cajun seasoning then set aside. Boil water for your noodles and add a good amount of salt to it. When it boils add the pasta and cook for 7 minutes for al dente or per package instruction.

Take a separate pot or wok and 1 tbsp of olive oil, half of your garlic and onion and cook your chicken then set aside. Then using same pot add the other 1 tbsp of olive oil the other half of garlic and onion and saute your mushrooms and red bellpeppers then set aside.

Using same pot add butter and pour your heavy cream, followed by lemon juice and white wine then add cheddar or parmesan cheese, half of your parsley and pinch of salt and pepper to taste. Wait for it to boil then add back the chicken and mushroom and bell pepper mix.

Drain your pasta if you haven’t already and immediately add it to the sauce mixture and mix thoroughly. Add the rest of the parsley and some more shredded Parmesan as desired. Serve and enjoy!