By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
333 cal · 45 min
Cajun Chicken and Linguine
Recipe GLPRb922b6a39822e6
A vibrant one-pan pasta dish featuring tender chicken tenders seasoned with warm Cajun spices, sautéed alongside bell peppers, mushrooms, and onions, then tossed with linguine and finished with a silky cream sauce and fresh basil.
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Ingredients
1 lb. linguine
1 lb. chicken tenders
2 tsp. Cajun seasoning
1 large onion, sliced
1 large green bell pepper, chopped
8 oz. sliced mushrooms
3 tbsp. olive oil, divided
1/2 tsp. salt
1/4 cup heavy cream
2 medium tomatoes, diced
1 cup fresh basil leaves
Directions
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, pat the chicken tenders dry and season both sides evenly with the Cajun seasoning and salt.
Heat 2 tsp. of olive oil in a large skillet over medium-high heat. Working in batches if needed, cook the chicken tenders until golden brown and cooked through (165°F internal temperature), about 4–5 minutes per side. Transfer to a plate.
In the same skillet, add the remaining 1 tbsp. olive oil. Add the sliced onion and chopped bell pepper, cooking until softened, about 4 minutes.
Add the sliced mushrooms to the skillet and sauté until they release their moisture and begin to brown, about 3 minutes.
Return the cooked chicken to the skillet along with the diced tomatoes. Stir well and cook for 1 minute to warm through.
Reduce heat to medium-low and stir in the heavy cream until evenly combined.
Add the cooked linguine to the skillet and toss gently to coat all ingredients with the cream sauce.
Remove from heat, stir in the fresh basil leaves, and serve immediately.
Comments
Every ingredient is standard stock at Charlotte grocers—linguine, chicken, bell pepper, mushroom, onion, and heavy cream are reliable at Harris Teeter, Food Lion, Kroger, and Walmart year-round, with no special stops needed. The 45-minute claim holds if you buy pre-made cajun seasoning, but the actual prep (chopping three vegetables, browning chicken, building the sauce) pushes closer to an hour for a weeknight cook, and fresh basil in December means a winter premium at any store. At roughly $2.50 per serving for chicken, cream, and pasta, this lands in the midrange for a family dinner; the cost per serving is reasonable but not cheap. This reheats decently as a leftovers dish, though the cream sauce can break slightly and the pasta softens, making it better consumed same-night.
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