Cajun Chicken Linguine Recipe

5 16 19
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Cajun Chicken Linguine Recipe

Read Reviews
5 16 19
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter or margarine
  • 8 slices each green and sweet red pepper
  • 4 large fresh mushrooms, sliced
  • 1 green onion, sliced
  • 1 to 2 cups heavy 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 chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms and onion; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss; heat through. Sprinkle with Parmesan cheese if desired. Yield: 2 servings.
Originally published as Cajun Chicken Pasta in Taste of Home October/November 1995, p51

Nutritional Facts

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

  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter or margarine
  • 8 slices each green and sweet red pepper
  • 4 large fresh mushrooms, sliced
  • 1 green onion, sliced
  • 1 to 2 cups heavy 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
  1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms and onion; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss; heat through. Sprinkle with Parmesan cheese if desired. Yield: 2 servings.
Originally published as Cajun Chicken Pasta in Taste of Home October/November 1995, p51

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Reviews forCajun Chicken Linguine

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Bamafan3425 User ID: 7564553 9465
Reviewed Mar. 25, 2014

"My favorite recipe to make!"

MY REVIEW
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!"

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

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

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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