Cajun Chicken Pasta

SUBMITTED BY: Tammy Schill PHOTO BY: Allrecipes

"Try this when you are feeling daring and want to mix things up a bit! A Southern inspired recipe that is sure to add a little fun to your dinner table. Try serving it with corn bread."

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Chardonnay

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add linguini 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 linguini with sauce. Sprinkle with grated Parmesan cheese.

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REVIEWS

Reviewed on feb. 2, 2009 by VBHOKIE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

VBHOKIE
feb. 2, 2009

Okay, 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... as well as the fastest. I have turned this into a 30-minute meal or less. Here are my suggestions: 1. Do not 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. Use two cups of heavy cream. I have tried many variations to save calories, and it just doesn't come out the same. 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. My favorite is to use a rotissiere chicken from my grocer's deli. Debone, add the meat to the sauce. YUMMY. My husband prefers a pound of fresh shrimp. UPDATE: Many reviewers complain about the sauce being too thin for this recipe. If you are using the heavy cream as it calls for, just let the sauce simmer longer.

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107 users found this review helpful

Okay, so I have now made this recipe a minimum of about 50 times. It is our favorite recipe... MORE

Reviewed on jul. 6, 2003 by JEN78RN

I originally saw this recipe in a Taste of Home issue from 1995. This dish is served at the... MORE

Reviewed on feb. 12, 2003 by GINNYG

This is a great recipe. I played a little with it by adding 1/2 cup white wine and some... MORE

Reviewed on jul. 6, 2003 by LETTR6

very good. i used the fat-free half and half with a little cornstarch to thicken. it turned... MORE

Reviewed on nov. 12, 2003 by LESLEYSALYER

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LESLEYSALYER
nov. 12, 2003

this is sooooo good. this is the kind of food i crave and what i usually order at restaurants. i did make a few changes that would work well for the calorie conscious...first of all i used about a T of the cajun seasoning that my boyfriend makes (i think it is emeril's recipe from food tv). i sauteed the chicken in pam, removed from the pan, sauteeed about 1/2 - 3/4 c of mushrooms, 2 T of finely chopped onion, and 1/2 T of chopped garlic in pam also. removed that. added about a tablespoon of butter to the pan and scraped up all the brown bits. added 1 T of flour and cooked a couple of minutes until thick. then i used a little more than a cup of fat free half and half. let it thicken, then i dumped everything back into the sauce, added one chopped roasted red pepper, and a deseeded and chopped tomato; i doubled all the seasonings. tossed this with pasta and it was spectacular. i know this isn't a particularly diet friendly recipe, even this way, but it sure beats the restaurants version of creamy pasta and i think it tastes even better. my boyfriend LOVED it and he hates cream sauces (he also has a huge aversion to low fat/fat free recipes, but he didn't know). This made about four servings. I think it would be wonderful in the summer w/ lots of fresh veggies. may add baby spinach next time or broccoli... thank you so much for this recipe!!!

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18 users found this review helpful

this is sooooo good. this is the kind of food i crave and what i usually order at restaurants.... MORE