Chicken Linguine with Creamy Parmesan Sauce

Steps

1. Boil salted water and cook linguine al dente per package directions; reserve 1 cup pasta water before draining.
2. Slice smoked sausage into rounds. Melt 1 tablespoon butter in skillet and brown sausage until colored; remove and set aside.
3. Pound chicken breast to even thickness. Season with salt and pepper.
4. Pan-sear chicken in the same skillet over medium-low heat until internal temp reaches 162-165 degrees F; rest and slice.
5. To make sauce: melt butter in skillet over low heat. Press garlic into butter and infuse briefly.
6. Whisk in flour to form a roux and cook 1-1.5 minutes to eliminate raw flour taste.
7. Gradually whisk in milk and cook, stirring constantly, until thickened.
8. Add Cajun seasoning.
9. Remove from heat and whisk in grated Parmesan until melted and smooth.
10. Toss cooked pasta in sauce, adding reserved pasta water as needed to loosen.
11. Fold in sausage and sliced chicken. Garnish with parsley and serve.