Tuesday, January 19, 2010

Cajun Chicken Pasta

Cajun Chicken Pasta

Serves 2.

A flavorful pasta dish! My only complaint is that the cream sauce needs a thickening agent. Fix this problem by incorporating a tablespoon of either flour or cornstarch to the heavy cream before stirring into the chicken/veggie mixture.
Source: AllRecipes.com

4 oz. linquine pasta
2 boneless, skinless chicken breast halves, cut into strips
2 t. Cajun seasoning
2 T. butter (or olive oil)
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 oz. mushrooms
1 green onion, minced
1-1/2 c. heavy cream
1 T. flour or cornstarch
1/4 t. basil
1/4 t. lemon pepper
1/4 t. salt
1/8 t. garlic powder
1/8 t. ground black pepper
2 T. grated Parmesan cheese

Bring a large pot of slightly salted water to a boil. Add linguine and cook according to package directions.
Meanwhile, place chicken and cajun seasoning in a bowl; toss to coat.

In a large skillet over medium-high heat, saute chicken in butter/olive oil until no longer pink and juices run clear, about 5-7 minutes. Add bell peppers, mushrooms, and green onions; cook to 2-3 minutes. Reduce heat.

Incorporate flour or cornstarch into heavy cream, and then slowly stir into chicken/veggie mixture. Season with spices and heat through.

Toss linguine with sauce mixture. Sprinkle with grated Parmesan cheese.


  1. That sounds delicious!! Jason is pretty sensitive to cornstarch and I'm with you on avoiding thickeners for the lone sake of texture. Thoughts on reducing the heavy cream and subbing in some Greek yogurt? Incorporating grated parm into the sauce?

  2. I like both those ideas! especially the cheese -- making it more of a cheese sauce would be tasty! thank you!