Cajun Chicken Pasta

Cajun Chicken Pasta

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"Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!"
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40 m servings 935 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • 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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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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 1462 Ratings

Most helpful positive review

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 del...

Most helpful critical review

Basically good, but needs adjusting. I had three chicken breasts so sauteed in 3T butter (& used 1 1/2T cajun seasoning), which may be part of the reason the sauce was so thin. It didn't need ...

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Least positive

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 del...

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 ...

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...

WOW! I made this last night and it was delicious, totally thought it tasted like I had ordered from a restaurant. Made a couple of changes. To cut the fat I didn't use the oil, and I used fat-fr...

Wonderful!!! I omitted the butter and doubled the seasonings and used fat free cream. The cream was a little thin for my taste. I'll try to thicken it next time and see if that works. In any...

Okay, this is my 2nd review.Of course it was fantastic the first time but I wanted to cut down the fat so we could have it as often we we wanted to! This time I used 1/2 and 1/2 instead of cream...

Excellent recipe - definitly restaurant taste to it. I didn't want to gain the restaurant weight though and used milk instead of cream. Was a bit watery but I didn't have cornstarch to try and t...

This was so good! I made this last night because it was raining and we couldn't grill. I used Cajun Seasoning Mix from this site to season the chicken. I doubled the amount of chicken and remo...

Very, very good. Hubby really enjoyed this, and he's very anti-creamy/cheesy anything. I added some chicken broth along with the cream to give a little more flavor. I seared some chicken tende...

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