As you can tell from the picture, I didn’t use linguine for this recipe.  I didn’t have any so I used vermicelli instead.  I found the recipe on the Disboards Budget Board and altered it a little from the original.  We all really liked it.  It combines our favorites of chicken and pasta, but the flavors are a bit different, which was nice.  There is a bit of spice and heat, but it wasn’t too much for the kids.  The recipe makes a lot of pasta.  If you have a smaller family, you might want to cut it in half.

Here’s what you’ll need:

• 16 oz linguine or vermicelli
• Cajun or Creole seasoning
• 1-2 lbs. boneless chicken breasts, I used tenders
• 2 cups half & half
• 3/4 cup Parmesan cheese
• 1/2 cup sweet chili sauce (find it in the Asian food section)

Sprinkle the chicken with the seasoning and grill or cook in a bit of oil in a skillet.  Cook the pasta according to the package directions.

For the sauce, warm the half & half in a sauce pan.  Stir in the cheese and sweet chili sauce.  Reduce the heat to low and simmer it until the pasta and chicken are ready.  I mixed the sauce with the finished pasta, but you could also spoon sauce over each serving.

This fed my family of 6, with plenty of left overs.