Cajun Chicken Pasta

Name: Cajun Chicken Pasta
Total time: 35 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 4 ounces linguine pasta; 2 skinless, boneless chicken breast halves; 2 teaspoons Cajun seasoning; 2 tablespoons butter; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 4 fresh mushrooms, sliced; 1 green onion, chopped; 1 cup heavy cream; 0.25 teaspoon dried basil; 0.25 teaspoon lemon pepper; 0.25 teaspoon salt; 0.125 teaspoon garlic powder; 0.125 teaspoon ground black pepper; 0.25 cup grated Parmesan cheese

4.82,830 ratings on Allrecipes

35 minRecipe makes 2Cajun

See the original recipe on Allrecipes

Ingredients

Amounts as written, for the 2 servings the recipe makes

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese

Method

This recipe is by Allrecipes. Get the full method, tips and photos on their site. Add it to your box and we'll put every ingredient in your Walmart cart, and cook mode will walk you through it.

Get the full method on Allrecipes

What cooks on Allrecipes say

“I am a gourmet cook. Unlike many I would never use/substitute lite calorie items. It just doesn't taste right and many low cal items are full of carcinogenics and junk to make them taste decent.. If you make something, make it right or don't make it at all. Worried about calories- eat a smaller…”
— jraphi on Allrecipes
“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 eating and I think it 'catches' the sauce better. I also chopped up the chicken and the peppers for our…”
— Flashsmith on Allrecipes, Nov 2002
“For the reviewers that thought the sauce is not thick enough instead of adding cornstarch to the sauce to thicken it up throw in a handful of mozzerella it thickens the sauce up perfectly and adds to the flavor. This is a great recipe I have made it several times!!”
— Tiffany on Allrecipes, Apr 2010

Read every review on Allrecipes

Share this recipePinterest Facebook X WhatsApp Email

Ingredients

Amounts as written, for the 2 servings the recipe makes

4 ounces linguine pasta

2 skinless, boneless chicken breast halves

2 teaspoons Cajun seasoning

2 tablespoons butter

1 red bell pepper, sliced

1 green bell pepper, sliced

4 fresh mushrooms, sliced

1 green onion, chopped

1 cup heavy cream

¼ teaspoon dried basil

¼ teaspoon lemon pepper

¼ teaspoon salt

⅛ teaspoon garlic powder

⅛ teaspoon ground black pepper

¼ cup grated Parmesan cheese

What cooks on Allrecipes say

“I am a gourmet cook. Unlike many I would never use/substitute lite calorie items. It just doesn't taste right and many low cal items are full of carcinogenics and junk to make them taste decent.. If you make something, make it right or don't make it at all. Worried about calories- eat a smaller…”

— jraphi on Allrecipes

“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 eating and I think it 'catches' the sauce better. I also chopped up the chicken and the peppers for our…”

— Flashsmith on Allrecipes, Nov 2002

“For the reviewers that thought the sauce is not thick enough instead of adding cornstarch to the sauce to thicken it up throw in a handful of mozzerella it thickens the sauce up perfectly and adds to the flavor. This is a great recipe I have made it several times!!”

— Tiffany on Allrecipes, Apr 2010

Read every review on Allrecipes