Cajun Chicken Pasta

Cajun Chicken Pasta

925
Carol Spradling 0

"Cajun cooking is a combination of French and Southern cuisines. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!"

Ingredients 40 m {{adjustedServings}} servings 935 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 935 kcal
  • 47%
  • Fat:
  • 61.7 g
  • 95%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 43.7 g
  • 87%
  • Cholesterol:
  • 271 mg
  • 90%
  • Sodium:
  • 1189 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
  3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
  4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Tips & Tricks
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See how they make creamy Cajun chicken pasta down at the firehouse.

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Reviews 925

  1. 1279 Ratings

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HEIDIBOO
6/21/2003

I thought this recipe would likely give anyone a heart attack, so I fiddled around with it a bit. I used low fat sour cream instead of the heavy cream, and used light parmesan. It turned out delicious; my husband loved it, and he hates it when I "low fat" everything. Much healthier than the 62g of fat per serving! Thanks for the Fab recipe, Carol! around with it

Flashsmith
5/13/2003

This was very good though I prefer to use fresh ingredients. I used fresh garlic (4 cloves), squeeze of lemon instead of lemon/pepper, 1/2 & 1/2 instead of heavy cream. Rotini pasta for ease of eating and I think it 'catches' the sauce better. I also chopped up the chicken and the peppers for our kids. Used olive oil not butter. Very pretty when finished with the red and green peppers. Next time I will make a little roue after sauteing to help the sauce thicken. I used quite a bit more seasoning. In the end it was delicious.

LINDA MCLEAN
9/11/2003

When ten of us share our N.C. house rental for our yearly vacations, I always do all of the cooking and am constantly looking for meals that can feed a crowd. Well, this recipe certainly did the trick! I used evaporated skim milk in place of the heavy cream and penne in lieu of linguini. Everyone truly raved about this dish!