Cajun Chicken Linguine Recipe

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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
Recommended: Grandma's Best Suppers
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 2 teaspoons Cajun seasoning
  • 2 boneless skinless chicken breasts (6 ounces each), cut into thin strips
  • 2 tablespoons butter
  • 8 slices green pepper
  • 8 slices sweet red pepper
  • 6 medium 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

Nutritional Facts

1 each: 873 calories, 60g fat (36g saturated fat), 256mg cholesterol, 1239mg sodium, 52g carbohydrate (8g sugars, 4g fiber), 35g protein.


  1. In a large resealable plastic bag, toss Cajun seasoning and chicken to coat.
  2. In a large skillet, saute chicken in butter over medium heat until no longer pink, about 5-7 minutes. Add vegetables; cook and stir until tender, 2-3 minutes. Reduce heat. Stir in cream and seasonings. Add linguine and toss to coat; heat through. If desired, sprinkle with cheese. Yield: 2 servings.
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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Bamafan3425 User ID: 7564553 9465
Reviewed Mar. 25, 2014

"My favorite recipe to make!"

aicenhour User ID: 4627743 12101
Reviewed Jan. 31, 2014

"We have started enjoying Cajun food, and this is great! It combines the flavors we like and the pasta is great for kids! I double the recipe to make enough for my family. Awesome!"

hunkydoriest User ID: 4515323 4807
Reviewed Dec. 12, 2012

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

lisa53202 User ID: 1079567 8864
Reviewed Nov. 12, 2012

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

scrapbookclub_net User ID: 3780842 9377
Reviewed Mar. 10, 2012

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

Slbuss User ID: 1052524 9376
Reviewed Sep. 18, 2011

"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!"

iamtexasrose User ID: 5982266 6315
Reviewed Jun. 22, 2011

"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!"

angelasandoval User ID: 2401339 9613
Reviewed May. 18, 2011

"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."

dulcinea54935 User ID: 2597389 3136
Reviewed Mar. 10, 2011

"Tasted as close as I have come to my favorite "rasta pasta" from Buzzard Billies. I dream about this meal."

lahall64 User ID: 3065033 16595
Reviewed Jul. 30, 2010

"Made for first time tonight. My food snob husband who used to live in New Orleans LOVED it. It's a definite keeper!! (I did sprinkle a little more Cajun seasoning on the pieces of chicken that didn't get covered by seasoning in the bag - will probably skip the bag next time & just sprinkle on the Cajun seasoning)"

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