Description
This creamy Cajun chicken pasta features tender, juicy chicken breasts seasoned with bold Cajun spices, served over linguine tossed in a rich and velvety cream sauce with colorful sautéed bell peppers, onions, and mushrooms. Ready in just 30 minutes, it's a flavorful and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 6 teaspoons Cajun seasoning (divided)
- 6 tablespoons butter (divided)
Pasta & Vegetables
- 1 pound linguine
- 3 medium multi-color bell peppers, sliced
- 1 red onion, sliced
- 8 ounces white or cremini mushrooms, sliced
Sauce
- 2 cups heavy cream
Instructions
- Season Chicken: Rub each boneless skinless chicken breast with about 1 teaspoon of Cajun seasoning. Set aside while preparing other ingredients.
- Cook Pasta: Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Drain and set aside.
- Sear Chicken: Heat a large skillet over medium-high heat and add 3 tablespoons of butter. Sear the chicken breasts in the melted butter until browned, about 2 minutes per side. Then reduce heat to medium-low and continue cooking until chicken reaches an internal temperature of 165°F, approximately 5-7 minutes per side depending on thickness. Remove chicken from skillet and let rest.
- Sauté Vegetables: In the same skillet (do not clean), melt the remaining 3 tablespoons of butter over medium heat. Add the sliced bell peppers, red onion, and mushrooms. Sauté while stirring frequently until vegetables are tender, about 6 to 7 minutes. Sprinkle the remaining 2 teaspoons of Cajun seasoning over the veggies and cook for 1 more minute.
- Make Cream Sauce: Pour in 2 cups of heavy cream and bring the mixture to a simmer, allowing it to thicken slightly.
- Toss Pasta & Serve: Stir the cooked linguine into the creamy vegetable sauce, tossing to coat the pasta evenly. Slice the rested chicken breasts and serve them on top of the creamy Cajun pasta while hot.
Notes
- Use an instant-read thermometer to ensure chicken is perfectly cooked to 165°F for safe consumption.
- For a homemade Cajun seasoning, combine paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper.
- If you prefer a lighter version, substitute half-and-half for the heavy cream, though the sauce will be less rich.
- Vegetables can be customized—try adding zucchini or spinach for extra nutrition and color.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 6 g
- Sodium: 228 mg
- Fat: 44 g
- Saturated Fat: 26 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 187 mg
