Pasta Instructions

1. Fill a large pot with water (about 2/3 full) and bring it to a boil over high heat.
2. Add the linguini noodles and salt generously. Cook pasta for 8-10 minutes until the noodles are al dente.
3. Before draining the noodles, reserve 1/4 cup of pasta water for the sauce.

Cajun Seasoning Instructions

1. In a small spice jar or mason jar, combine all the spices for the Cajun seasoning blend. Add a lid and shake to combine and set aside.

Chicken Instructions

1. Cut the raw chicken into thin strips or cubes. Pat dry with a paper towel and sprinkle with 1/2 tsp of the Cajun seasoning you just made.
2. In a medium sauce pan, sprinkle a drizzle of olive oil and place chicken in the pan.
3. Cook the chicken over medium heat until cooked through. Halfway through cooking add the additional 1/2 tsp of Cajun seasoning to the chicken.
4. Set aside.

Cajun Sauce Instructions

1. In the same pan you cooked the chicken in, melt 2 tablespoons of butter over medium-low heat.
2. Once the butter is completely melted, reduce the heat and slowly mix in the flour stirring constantly. This should yield a smooth paste like texture. This is your roux.
3. Then slowly whisk in the Cajun seasoning and the salt. This will create a thick red orange paste.
4. Slowly pour in the milk stirring continuously. Increase the heat to medium still stirring until the buttery Cajun roux combines completely with the milk. About a minute or two. Make sure the roux is not sitting on the bottom of the saucepan or it will burn.
5. Add the cheese a little at a time stirring until combined. Again make sure the cheese isn’t settling to the bottom and burning.
6. Simmer on medium-low heat for about 5 minutes stirring occasionally. DO NOT allow the sauce to boil. The sauce will thicken as it cooks.
7. Add a tablespoon of pasta water at a time if the sauce needs thinning out until desired consistency is reached.
8. Stir in the cooked pasta and chicken.
9. Top with parmesan cheese, fresh parsley, or green onions.