Wednesday, February 16, 2011

Cajun Chicken Pasta

I have made this dish a 100 times. I know I tend to exaggerate, however, I think that is true. This is probably the dish people request I make the most. It has so much flavor. Just the right amount of heat from the spices. The sauce is so creamy. You can replace the heavy cream with half and half to lighten the dish. You made need to add a little cornstarch if you do to thicken the sauce. If you buy a rotisserie chicken or have some leftover chicken it can be put together very quickly. I serve this with the homemade garlic cheese bread recipe from this site. Give this a try, you won't regret it.


  • 3/4 of a package of linguine pasta
  • 2 cups cooked chicken, chopped
  • 3 teaspoons Bayou base or Cajun seasoning
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 package portabello mushrooms, sliced
  • 1 green onion, minced
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon dried basil
  • 1 1/2 teaspoons lemon pepper
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 cup grated Parmesan cheese, divided

Bring a large pot of salted water to a boil and add pasta. Cook for 7-8 minutes or until al dente; drain.

In a large skillet on medium heat add butter and olive oil. Add onion, mushrooms, bell peppers and saute until tender. Add garlic and cook 1 minute. Add cooked chicken and saute until heated through. Add heavy cream and spices. Simmer on low until sauce starts to thicken. Add 1/2 cup of the Parmesan cheese. Add pasta to the sauce and toss to coat. Top with remaining Parmesan cheese. Serve immediately.


Print this post

1 comment:

  1. I remember eating this wonderful dish at your house! It is so good! Thanks for posting the recipe!