Zapappy

Name: Blackened Chicken Cajun Cream Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, sliced horizontally into thin cutlets; 2 tablespoons Cajun seasoning, divided, use a moderate-salt blend; the volume-to-weight conversion is approximate because blends vary in density, salt, and chile content; 12 ounces dried linguine; 2 tablespoons neutral oil; 1 small yellow onion, finely diced; 1 medium red bell pepper, cut into thin strips; 2 celery ribs, finely sliced; 3 garlic cloves, finely grated; 3/4 cup low-sodium chicken stock; 1 cup petite diced tomatoes with their juice; 3/4 cup heavy cream; 3/4 cup finely grated Parmesan; 3 scallions, thinly sliced; 1 tablespoon fresh lemon juice

Cooking

Ingredients

Chicken and Pasta

1 1/2 pounds boneless, skinless chicken breasts, sliced horizontally into thin cutlets
2 tablespoons Cajun seasoning, divided, use a moderate-salt blend; the volume-to-weight conversion is approximate because blends vary in density, salt, and chile content
12 ounces dried linguine
2 tablespoons neutral oil

Trinity Cream Sauce

1 small yellow onion, finely diced
1 medium red bell pepper, cut into thin strips
2 celery ribs, finely sliced
3 garlic cloves, finely grated
3/4 cup low-sodium chicken stock
1 cup petite diced tomatoes with their juice
3/4 cup heavy cream
3/4 cup finely grated Parmesan
3 scallions, thinly sliced
1 tablespoon fresh lemon juice

Directions

Season and Blacken the Chicken

Pat the chicken cutlets dry and coat with 1 tablespoon / 9 g of the Cajun seasoning. Heat 1 tablespoon / 15 ml of the oil in a large skillet over medium-high until shimmering.
Cook half the chicken in a single layer for 3 to 4 minutes per side until the coating is deeply browned and the thickest center reaches 165°F / 74°C, inserting the thermometer from the side of thin cutlets. Transfer to a board, add the remaining 1 tablespoon / 15 ml oil, and repeat with the remaining cutlets. Rest all the chicken for 5 minutes; do not crowd the skillet or the spice crust will steam.

Boil the Linguine

Meanwhile, boil the linguine in well-salted water until 1 minute short of al dente. Reserve 1 1/2 cups / 355 ml pasta water, then drain without rinsing.

Develop the Trinity Sauce

Reduce the skillet to medium. Add the onion, bell pepper, and celery; cook for 6 minutes until supple but still colorful. Stir in the garlic and remaining Cajun seasoning for 30 seconds.
Pour in the stock and scrape up the browned spices. Add the tomatoes and simmer for 4 minutes, then add the cream and simmer gently for 3 minutes without a hard boil.

Emulsify and Finish

Add the linguine and 1/2 cup / 120 ml pasta water. Toss over medium-low for 1 to 2 minutes until the sauce clings. Remove from heat and toss in the Parmesan, adding more pasta water by tablespoons if the sauce becomes tight.
Slice the chicken across the grain and fold it in with the scallions and lemon juice. Taste before adding salt because Cajun blends and Parmesan vary widely. Serve immediately. Within 2 hours, refrigerate leftovers in shallow covered containers for up to 4 days. Reheat gently with a splash of stock or milk until the chicken and pasta reach 165°F / 74°C.