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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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

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

  • 1. Place Cajun seasoning in a large resealable plastic bag; add the chicken. Seal bag and shake to coat.
  • 2. 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.

Reviews for Cajun Chicken Pasta

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MY REVIEW
Reviewed Mar. 25, 2014

"My favorite recipe to make!"

MY REVIEW
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!"

MY REVIEW
Reviewed Dec. 12, 2012

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

MY REVIEW
Reviewed Nov. 12, 2012

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

MY REVIEW
Reviewed Mar. 10, 2012

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

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 10, 2011

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

MY REVIEW
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)"

MY REVIEW
Reviewed Apr. 23, 2010

"Have made this recipe since it was printed in 2005 (?). My wife requests it for her Birthday every year."

MY REVIEW
Reviewed Apr. 19, 2010

"I made this recipe when Taste of Home first published in their magazine many years ago. From the first time I made it, my family has been hooked! It is actually one of my boys' most favorite and most requested meal. It is absolutely delicious to eat and fairly easy to make too. I do like mine a little more spicy, so I add a little more cajun seasoning towards the end of the recipe, when I toss all of the ingredients together. My husband and I tried ordering Cajun Chicken Pasta in a restaurant recently and were both dissapointed with the taste of it. Once you have tried this recipe, no other "Cajun Chicken Pasta" recipe will ever compare to it again!!! It's the best! :)"

MY REVIEW
Reviewed Feb. 27, 2010

"This is a very easy, quick and satisfying meal. The next time I make I will add more vegetables and seasoning."

MY REVIEW
Reviewed Dec. 5, 2009

"I tried this recipe when it was first printed and its now a family favorite!! We LOVE it!!"

MY REVIEW
Reviewed Sep. 29, 2009

"My son picked out this recipe to try a few years ago, and it now is requested at least every other week! Make this at home, and you'll never order it out in a restaurant again!"

MY REVIEW
Reviewed Feb. 4, 2009

"This is amazing!! When I don't have cream on hand, I substituted canned evaporated milk and thicken with a bit of cornstarch/milk."

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Wine Pairings

Full-Bodied White Wine

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