Cajun Chicken Pasta



What a perfect dish to eat this rainy, wet week (at least here in Boise, how about for you?).  Hearty, creamy, full of vegetables…Delicious! Thanks for sharing, Camille! This is one of Camille’s family favorites, with her modifications below. Enjoy!

I usually make farfalle instead of linguine and toss together for ease in serving. I also use 2 c. milk (1%) and mix 2 Tbsp cornstarch (in place of the cream) before adding it to the hot veggies. And despite the peppers and veggies, my kids gobble it all up every time.


4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.


One thought on “Cajun Chicken Pasta

  1. Pingback: Garlic Bread Pull-Aparts | Kitchen Chums

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