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Cajun Chicken Pasta Recipe

Our pasta began as a special, but due to its overwhelming popularity, we made it a permanent part of our menu. In the 9 years we've been open, we have become a favorite restaurant with locals and travelers alike because our food is not typical hotel fare.—Monroe Street Grille, Tallahassee, Florida

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Cajun Chicken Pasta Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

2 teaspoons Cajun seasoning
2 boneless skinless chicken breast halves (4 ounces each), cut into thin strips
2 tablespoons butter
8 slices each green and sweet red pepper
4 large fresh mushrooms, sliced
1 green onion, sliced
1 to 2 cups heavy whipping cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
Grated Parmesan cheese, optional

Directions

Place Cajun seasoning in a large resealable plastic bag; add the chicken. Seal bag and shake to coat.
In a large skillet over medium heat, saute chicken in butter until no longer pink, about 5-7 minutes. Add the peppers, mushrooms and onion; cook and stir for 2-3 minutes or until vegetables are tender. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss to coat; heat through. Sprinkle with cheese if desired. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 873 calories, 60 g fat (36 g saturated fat), 256 mg cholesterol, 1,239 mg sodium, 52 g carbohydrate, 4 g fiber, 35 g protein.

Originally published as Cajun Chicken Pasta in Taste of Home October/November 1995, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Cajun Chicken Pasta

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Reviewed on Dec. 12, 2012 by hunkydoriest

We loved this dish. It has great flavor and is easy to make.

Reviewed on Nov. 12, 2012 by lisa53202

Very delicious! I used half & half in place heavy cream and added a dab of cream cheese.

Reviewed on Mar. 10, 2012 by scrapbookclub_net

Not the best pasta I've ever had, but definately the BEST PASTA I'VE EVER MADE!!! Very yummy!

Reviewed on Sep. 18, 2011 by Slbuss

This is one of our family favorites! Changes I made for us - omitted the peppers and added 1-2 Tablespoons of Crushed Red Pepper makes it a spicy creamy - and of course I make a much larger serving for leftovers!

Reviewed on Jun. 22, 2011 by iamtexasrose

I loved it...made a couple of changes..Stir fried chicken until done.....used freah chopped basil, 1 teaspoon lemon juice instead of lemon pepper(did not have any on hand), used garlic salt for the garlic powder and salt....I used Tony Chachere for the Cajun seasoning..will make again...delicious!

Reviewed on May. 18, 2011 by angelasandoval

Fabulous! Found that I needed only half the amount of cream the recipe called for (maybe my chicken and mushrooms let off too much water?) and I let it simmer several minutes until it thickened some. Also used bowtie pasta.