By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 14
172 cal · 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.
Comments
The ingredient list is entirely available at any Charlotte grocery chain—no special stops needed. At fourteen servings, the cost per serving stays low, likely under $1.50, since chicken breast and cream are the only premium items and you are stretching them across a large yield. The stated twenty minutes is honest for saucing and assembly, but budget another five to ten minutes for browning chicken properly and letting cream reduce slightly; this is genuinely hands-on cooking, not a set-it-and-forget dish. It reheats decently but the cream sauce can separate, so plan to add a splash of milk when warming and accept it as a weeknight family batch that makes great lunch leftovers.
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