Parmesan crusted chicken w/ Cajun cream sauce & Linguine

Boneless skinless chicken thighs
Flour
Grated Parmesan (tastes better & binds better with flour then shredded)
Seasoning of your choice for chicken & flour (I used Cavenders Greek seasoning, Italian seasoning, creole, Cajun, garlic & herb spice mix & paprika)
Linguine Pasta
1 stick of butter
1c Heavy whipping
Olive oil for pasta
Vegetable oil for pan frying chicken
1/2 of a lemon
Tbsp or more of minced garlic

Chicken Parmesan
Season your flour and chicken
Dip chicken in flour not excessive but enough to lightly coat, after you coat chicken sprinkle a layer of Parmesan cheese onto bot the sides of chicken, repeat.
Heat vegetable oil on medium high wait til oil is hot and pan fry chicken for up to 8-10 mins on each side until golden brown.

Cream Sauce
Heat up a pan at medium heat, with a tbsp of butter. Pour 1c of whipping cream into pan until heated. Season your cream with Cajun, Creole seasoning, paprika, a lil old bay & about a 1/4 cup of grated Parmesan, Mix well, heat for another 3 minutes or until you see no clumps and sauce is creamy and smooth add more Parmesan to thicken the sauce if needed. Do not don’t bring to a boil.

Linguine
Boil pasta til al dente.
Brown minced garlic in a pan with olive oil. Add stick of butter, basil, parsley, crushed red peppper & squeeze half of lemon into pasta. Mix all together.