cajun chicken pasta

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By Judy Garcia
from Gunnison, UT

This recipe is adapted from a recipe I found at ALLRECIPES.COM. The original recipe is by Carol Spradling. I have adapted it slightly to suit my family's tastes.

serves 2
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For cajun chicken pasta

  • 4 oz
    linguine, uncooked
  • 2
    boneless, skinless chicken breasts
  • 2 tsp
    creole seasoning
  • 2 Tbsp
    butter
  • 1 md
    red bell pepper, sliced
  • 1 md
    green bell pepper, sliced
  • 1 md
    onion, sliced
  • 1 c
    heavy cream
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    lemon pepper
  • 1/4 tsp
    salt
  • 1/8 tsp
    garlic powder
  • 1/8 tsp
    black pepper
  • 1/4 c
    grated parmesan cheese

How To Make cajun chicken pasta

  • 1
    Cook linguine according to package directions until al dente; drain.
  • 2
    Place chicken breasts (*see note) and creole seasoning in a plastic bag. Shake to coat. In a large skillet, saute the chicken in butter over medium heat until almost tender.
  • 3
    Add both bell peppers and the onion. Saute and stir until softened, 3 to 4 minutes.
  • 4
    Reduce heat and add the cream and seasonings. Heat through. Add the cooked linguine. Toss and heat through. Sprinkle with grated Parmesan and serve.
  • 5
    NOTE: I used the breasts whole. In the future, I will cut them into bite-sized pieces so that the seasoning is on every bite, not just the outside. I also will cut the vegetables into bite-sized chunks rather than slice them as they will be easier to eat.
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