Description
A rich and flavorful Creamy Cajun Chicken Pasta featuring juicy cajun-spiced chicken breasts, tender sautéed vegetables, and linguine tossed in a luscious creamy sauce, perfect for a comforting dinner ready in 30 minutes.
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
- 2 teaspoons Cajun seasoning
- 3 tablespoons butter
Sauce
- 2 cups heavy cream
Instructions
- Season Chicken: Rub each boneless skinless chicken breast with about 1 teaspoon of Cajun seasoning to evenly coat.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
- Sear Chicken: Heat a large skillet over medium-high heat and add 3 tablespoons of butter. Place the chicken breasts in the skillet and sear each side for about 2 minutes until browned.
- Finish Cooking Chicken: Reduce heat to medium-low and continue cooking the chicken for about 5-7 minutes per side until the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest.
- Sauté Vegetables: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add sliced bell peppers, red onion, and mushrooms. Sauté for 6 to 7 minutes until tender, stirring frequently.
- Add Seasoning to Veggies: Sprinkle the remaining 2 teaspoons of Cajun seasoning over the vegetables and cook for an additional 1 minute, stirring to combine.
- Make Cream Sauce: Pour in 2 cups of heavy cream and bring it to a simmer while stirring gently to combine flavors.
- Toss Pasta and Veggies: Add the cooked linguine to the skillet and toss to evenly coat the pasta with the creamy sauce and vegetables.
- Slice Chicken and Serve: Slice the rested chicken breasts and arrange them on top of the creamy Cajun pasta. Serve hot and enjoy.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe 165°F internal temperature.
- For extra heat, add a pinch of cayenne pepper to the Cajun seasoning mix.
- Substitute heavy cream with half-and-half for a lighter sauce, but it may be less creamy.
- Vegetables can be customized; try adding zucchini or spinach for variety.
- Leftover pasta can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Optionally prepare your own Cajun seasoning blend with paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 780 kcal
- Sugar: 6 g
- Sodium: 228 mg
- Fat: 44 g
- Saturated Fat: 26 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 187 mg
