Servings: 2
Linguine pasta
4 oz.
Chicken breast halves
2, boneless, skinless, sliced into strips
Cajun seasoning
2 tsp.
2 tbsp.
Green bell pepper
1, chopped
Red bell pepper
½, chopped
4, fresh, sliced
Green onion
1, minced
Heavy cream
1 ½ cups
Dried basil
¼ tsp.
Lemon pepper
¼ tsp.
¼ tsp.
Garlic powder
1/8 tsp.
Ground black pepper
1/8 tsp.
Parmesan cheese
2 tbsp., grated
Cajun Chicken Pasta
15 m
15 m
Ready in:
30 m
  1. Add water to a large pot, add a bit of salt, and bring the water to a boil. Add pasta and cook until al dente or for about 8 to 10 minutes. Drain.
  2. Combine chicken and Cajun seasoning in a bowl and toss to coat.
  3. Put the chicken in a large skillet and sauté it over a medium heat for about 5 to 7 minutes or until it’s no longer pink and the juices run clear.
  4. Add bell peppers, mushrooms, and onions and cook for 2 to 3 minutes more.
  5. Reduce the heat, add the heavy cream, and stir well.
  6. Season with the next five ingredients (from basil to black pepper) and heat through.
  7. In a separate bowl, combine pasta and the sauce and sprinkle with cheese.