Creamy Cajun chicken pasta

This is so good.

Ever since I made Jambalaya for the first time I have made note of any recipe incorporating Cajun spice. Imagine traditional Alfredo with a kick of spicy seasonings. It was also very easy and came together in no time. I could easily make this dish on a weeknight.

Loosely adapted from


2 small Boneless Skinless Chicken Breasts, cut into pieces or thin strips
4 ounces Linguine, cooked al dente
1 tsp Cajun Seasoning
½ tsp Hot Chili Powder
2 Tbsp Butter
½ cup Thinly Sliced Fresh Mushrooms
2 Thinly Sliced Green Onion
1 cup Heavy Whipping Cream
2 Tbsp Chopped Sun-Dried Tomatoes
½ tsp Ground Black Pepper
1 clove Garlic Finely Minced
¼ cup Grated Parmesan Cheese
2-3 drops of hot sauce ( optional )


1. Place chicken, Cajun seasoning and chili powder in a bowl and toss to coat. Allow to sit for at least 10 minutes. Next time I would like to try letting the spices sit on the chicken longer so the meat incorporates the flavor a bit more; but it was great just sitting for 10 minutes.

2. In a large skillet over medium heat, saute chicken and mushrooms in butter or margarine until chicken is tender, about 5 to 7 minutes. Cook until most of the liquid is evaporated.

3. Add green onion, heavy cream, tomatoes, garlic, black pepper, Parmesan cheese and hot sauce. Cook over medium heat, stirring frequently, until sauce has reduced and thickened.

4. Pour over hot linguine or fettuccine. Makes 2 servings

*The original recipe called for the Parmesan cheese to be sprinkled over sauce and pasta at the end. I decided to make it a bit more like Fettuccine Alfredo and stir it in with the whipping cream to help thicken the sauce and it worked beautifully. I suppose you could sprinkle a little extra Parmesan over the finished dish at the end; but not necessary in my opinion.

I used a few drops of Sriracha sauce for extra spice. If you aren’t into a lot of spice you could eliminate the hot sauce and the hot chili powder.

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