Steak and Ale's Spicy Chicken Pasta

Great Spicy Chicken Pasta recipe from Steak and Ale with a few minor adjustments to suit my taste.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Cajun Cream Sauce

• 2  tablespoons butter
• 1⁄4 cup all-purpose flour
• 1⁄2 cup milk
• 3  cups heavy cream
• 6  tablespoons  freshly grated parmesan cheese
• 2  tablespoons  cajun seasoning

• For the pasta

• 4 (6 ounce)  boneless chicken breasts
• 2  tablespoons  cajun seasoning
• 1  lb linguine, cooked
• 1  cup diced tomato
• 1⁄4 cup  sliced green onion
• 1⁄2 cup  shredded parmesan cheese
• 8  pieces  garlic toast

Directions

1. To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat.
2. Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200°F The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200° F, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning.
3. Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165° F is reached.
4. Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds.
5. Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve.