Monday, February 3, 2014

Cajun Chicken Pasta

This may be my new favorite recipe.  It was so, so good. It made a lot and my kids would only eat the noodles, so I got to enjoy this as leftovers a few different times.  Note: This is a little spicy, so maybe use less Cajun seasoning if that's not your thing.

Cajun Chicken Pasta
Adapted from

8-12 oz linguine Pasta (I probably used about 10 oz)
2 boneless, skinless chicken breasts, cut into strips
3-4 tsp Cajun seasoning (I started with 3 tsp and added about an additional tsp at the end)
2 Tbsp butter
1 Green Pepper
1/2  Red Pepper, chopped
1 can sliced mushrooms
1 green onion, minced
1 1/2 cups heavy cream (I used 1 cup heavy cream, and 1/2 cup half & half with 2-3 tsp cornstarch)
1/4 tsp dried basil
1/4 tsp lemon pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp black pepper
2 Tbsp Parmesan cheese,shredded (optional)

Cut your peppers and onions, and set aside.
Slice your chicken breasts and put them in a bowl with the Cajun seasoning, and toss to coat.
Combine all your seasonings in a small bowl and set aside.
Start your water boiling for the linguine and cook it while you are cooking the chicken.
Stir fry the chicken in the 2 Tbsp butter over medium heat for 5-7 minutes, until chicken is cooked through.
Add the peppers, onions and mushrooms and stir-fry for an additional 2-3 minutes.
Reduce the heat, and add the heavy cream (and/or half & half already mixed with cornstarch) and seasonings.  Simmer until heated through and the sauce thickens.  At this point I added the additional Cajun seasoning and some salt until it tasted right to me.
Add the cooked linguine and serve with shredded Parmesan cheese and bread of your choice.

1 comment:

  1. I made this, too, and it was good. I would cut the cajun down next time because my kiddos wouldn't touch it (too spicy!) and I used a regular onion instead of green onion and red pepper only because that's what I had. I don't know how it compares to the original, but it worked for us!