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Cajun Chicken Pasta

"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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30 m servings 1109 cals
Original recipe yields 2 servings


  • Calories:
  • 1109 kcal
  • 55%
  • Fat:
  • 82.2 g
  • 126%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 348 mg
  • 116%
  • Sodium:
  • 1134 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
  3. 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.
  4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

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Read all reviews 1868
  1. 2723 Ratings

Most helpful positive review

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 va...

Most helpful critical review

I hate to be the one to give this recipe a bad review when there are so many great ones, but my family and I thought it was awful! It was first of all very unappetizing to look at. I used half...

Most helpful
Most positive
Least positive

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 va...

very good. i used the fat-free half and half with a little cornstarch to thicken. it turned out great without the extra fat.

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 magaz...

This recipe is quite good as written though I rarely make it due to the high calorie and fat content. Once in a while, I'll suprise the family as a special treat as everyone likes it! Couple o...

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...

This is a great recipe. I played a little with it by adding 1/2 cup white wine and some shrimp along with the chicken. I also added extra cajon seasoning and Tabasco. My husband loved it! We...

Excellent! I did substitute fat free evaporated milk for the whipping cream and also added a little flour to thicken the mixture. The taste was wonderful even with this change.

I'm really sick so I needed a quick dinner I could throw together with as little effort as possible. I added a little more cajun seasoning, used all red pepper (we don't care for green peppers),...

I cook a lot and this recipe was very good. For me to rate something five stars the recipe has to be spectacular! I'm sure I'll make it again. Because of the comments about it being bland, I ...