Serves 14
20 min
Creamy Cajun Chicken Pasta
Recipe GLPR008a81e8b3ffd3
Tender sliced chicken seasoned with bold cajun spices, sautéed with colorful bell peppers and celery, then finished with a rich heavy cream sauce. Tossed together with linguine for a satisfying one-pan meal that brings Southern flavor to your dinner table.
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Ingredients
1 box linguine pasta
3 boneless, skinless chicken breasts
1 tablespoon cajun seasoning
4 tablespoons butter
2 red bell peppers, chopped
1 cup celery, chopped
2 green onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pint heavy cream
Directions
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain and set aside.
While the pasta cooks, slice the chicken breasts into thin strips, approximately 1/4 inch thick.
In a small bowl, combine the sliced chicken with the cajun seasoning and toss until the chicken is evenly coated.
Melt the butter in a large skillet over medium heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and is no longer pink.
Add the chopped red bell peppers, celery, green onions, dried basil, garlic powder, salt, and black pepper to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the bell peppers are tender.
Reduce the heat to low and pour the heavy cream into the skillet. Stir gently and heat through for 1 to 2 minutes, making sure not to bring it to a boil.
Pour the creamy cajun chicken sauce over the cooked linguine and toss to combine. Serve immediately.
