Description
A flavorful and creamy Cajun Chicken Pasta featuring tender boneless chicken breasts, sautéed bell peppers, onions, and mushrooms tossed in a rich Cajun-spiced cream sauce over linguine noodles. This dish delivers a perfect balance of spice, creaminess, and fresh vegetables, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 4 teaspoons Cajun seasoning
- 3 tablespoons butter
Pasta
- 1 pound linguine
Vegetables
- 3 medium multi-color bell peppers, sliced
- 1 red onion, sliced
- 8 ounces white or cremini mushrooms, sliced
Sauce
- 3 tablespoons butter
- 2 teaspoons Cajun seasoning
- 2 cups heavy cream
Instructions
- Season Chicken: Rub each boneless skinless chicken breast with about 1 teaspoon of Cajun seasoning. Prepare a large pot of salted water to boil for the pasta.
- Sear Chicken: Heat a large skillet over medium-high heat and add 3 tablespoons of butter. Sear the chicken breasts in the butter for about 2 minutes per side until browned.
- Cook Chicken Through: Reduce heat to medium-low and continue cooking the chicken until it reaches an internal temperature of 165°F, approximately 5-7 minutes per side depending on thickness. Remove chicken from skillet and let rest.
- Cook Pasta: While chicken cooks, slice vegetables and cook 1 pound linguine according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In the same skillet without cleaning, melt remaining 3 tablespoons of butter over medium heat. Add sliced bell peppers, red onion, and mushrooms. Sauté until vegetables are tender, about 6 to 7 minutes, stirring frequently.
- Add Seasoning to Veggies: Sprinkle the remaining 2 teaspoons of Cajun seasoning over the vegetables and cook for 1 more minute to combine flavors.
- Make Cream Sauce: Pour in 2 cups heavy cream and bring the mixture to a simmer.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss well until the pasta is coated and vegetables evenly distributed.
- Serve: Slice the rested chicken breasts and serve them atop the creamy Cajun pasta immediately while hot.
Notes
- This recipe is ready in under 30 minutes, making it ideal for a quick and delicious weeknight meal.
- For extra depth, try a homemade Cajun seasoning blend using paprika, garlic powder, onion powder, cayenne, oregano, and thyme.
- Use heavy cream for the richest sauce, or substitute with half-and-half for a lighter option.
- The vegetables can be varied; consider adding zucchini or spinach for extra greens.
- Ensure the chicken cooks fully to an internal temperature of 165°F for safety and juiciness.
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
