Creamy Cajun Chicken Pasta

    (2700)
    30 minutes

    A creamy chicken and capsicum pasta recipe with a Cajun kick.


    2210 people made this

    Ingredients
    Serves: 2 

    • 125g linguine pasta
    • 2 boneless, skinless chicken breast halves, sliced into thin strips
    • 2 boneless, skinless chicken breast halves, sliced into thin strips
    • 2 teaspoons Cajun seasoning
    • 2 tablespoons butter
    • 1 green capsicum, chopped
    • 1 green capsicum, chopped
    • ½ red capsicum, chopped
    • ½ red capsicum, chopped
    • 4 fresh mushrooms, sliced
    • 1spring onion, chopped
    • 1spring onion, chopped
    • 1½ cups heavy cream
    • 1½ cups heavy cream
    • ¼ teaspoon dried basil
    • ¼ teaspoon lemon pepper
    • ¼ teaspoon salt
    • a pinch garlic powder
    • a pinch ground black pepper
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    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. 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.
    3. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
    4. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
    5. 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 capsicums, sliced mushrooms and spring onion; 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.
    6. 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 capsicums, sliced mushrooms and spring onion; 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.
    7. In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.
    8. In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.

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    Reviews and Ratings
    Global Ratings:
    (2700)

    Reviews in English (1854)

    by
    1311

    So I have now made this recipe a minimum of about 50 times. It is our favorite recipe on this site, and my husband's absolute favorite meal. Having made it so many times, I have tried every variation under the sun, and I have come up with what I think it the most flavorful method. Here are my suggestions: 1. Don't waste time chopping fresh peppers or paying the extra cost. Buy the bagged frozen red, green, yellow pepper, and onion blend found in most brands. You will not lose any flavor, and I promise you won't know the difference. 2. Heavy cream is best, but to cut calories 1/2 heavy cream and 1/2 ff half/half + 1-2 t. corn starch works, too. 3. Mushrooms aren't necessary, but use baby bellas if you do. 4. Add more cajun seasoning. This recipe doesn't call for nearly enough, but you will need to add strictly based upon your taste. Once everything is added to the sauce, I taste it and keep adding until it tastes just right. A little extra salt is usually required, as well. 5. For the meat, I have found two variations that are PERFECT. Our favorite is to use a rotissiere chicken from the grocery deli. Debone, add the meat to the sauce. YUMMY. We also like it with a pound of fresh shrimp. 6. Use 3/4 of a box of linguine. Four ounces? Crazy. UPDATE: Many reviewers complain about the sauce being too thin for this recipe. Just let the sauce simmer longer, or mix a little corn starch (a tsp.) with small amount of liquid (milk or water) & add it to the sauce.  -  29 May 2003  (Review from Allrecipes USA and Canada)

    by
    374

    very good. i used the fat-free half and half with a little cornstarch to thicken. it turned out great without the extra fat.  -  11 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    316

    I originally saw this recipe in a Taste of Home issue from 1995. This dish is served at the Monroe Street Grille in Tallahassee, Florida. The manager provided the recipe to Taste of Home magazine. I made it and loved it! I made this dish when I was snowed in one day. I substituted many things b/c I couldn't get to the store - I defrosted skinless/boneless chicken from a bulk freezer pack. I used canned mushrooms instead of fresh, and I had to make my own cajun seasoning since I didn't have that either (1/2 tsp. garlic powder, 1 tsp pepper, 1/2 tsp. onion salt, 1/2 tsp. paprika, 1/2 tsp cayenne pepper to make 1 TBS Cajun seasoning). I added Tobasco sauce and did need to add 1 tsp. flour to thicken the sauce. I also omitted the green and red peppers and lemon-pepper seasoning, b/c, surprise! I didn't have those in the house either. However, overall it was EXCELLENT and my fiance and I finished all of it. I will definitely be making this again. Tasted just like Fettucini New Orleans that you can order in restaurants.  -  05 Jan 2003  (Review from Allrecipes USA and Canada)

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