This recipe was inspired by a fellow food blogger who uses lemon for many dishes she creates. When I seen that she used lemon in a pasta dish, I just knew that I was "feelin' it". I immediately went to the fridge and pantry to see what I had on hand. By the end of this meal, I had my whole family "feelin' it"! I hope you will too!
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and set aside.
Meanwhile, in a skillet, heat one teaspoon of the olive oil. Sprinkle 1 tablespoon Mr. Pete's Cajun Seasoning on both sides of your chicken breasts. Add your chicken breasts to your pan and cook on medium fire covered for about 30 minutes or until cooked thoroughly. I like to add a little water (just enough to cover the bottom of the pan) once or twice during the cooking stage to keep the chicken moist.
While the chicken is simmering, in a small pot (I used the same pot I cooked the pasta in), heat the final tspn. of oil over medium heat. Add garlic, season with salt and pepper and cook stirring, until tender, about 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, about 8 minutes. Add lemon juice and salt to taste.
While lemon cream sauce is cooking, cut your cooked chicken breasts in small cubes. Add chicken to sauce pot and mix. Pour chicken and cream sauce over pasta and toss. Using the saved pasta water, add a small amount at a time to thin out the sauce to coat the pasta. Sprinkle the remaining tablespoon of Mr. Pete's Cajun Seasoning and toss pasta once more. Top with shredded cheese for a beautiful finish.
Finally, serve your Spicy Cajun Chicken Linquini with Lemon Cream Sauce with your favorite bread and "feel" it. We sure did!