Cajun Chicken and Pasta

Because we live in southern Mississippi our country cooking is strongly influenced by the Cajun and Creole traditions. This recipe is so good and easy to make. It is an updated spicy Alfredo sauce. You can use any type of pasta you have on hand, and you could use shrimp in place of the chicken if you want and it will still be very good. I use a Cajun seasoning on a lot of my food and there are lots of them out there. I prefer to use Tony Chachere’s, but they all are just about the same. Use your local Cajun seasoning or make your own to keep on hand. I hope your family likes this as much as mine does. Enjoy!


  • 2 boneless skinless chicken breasts, cut into thin strips
  • 4 ounces linguine, cooked al dente
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 thinly sliced green onion
  • 1 -2 cup heavy whipping cream
  • 2 tablespoons chopped sun-dried tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/4 cup grated parmesan cheese


  1. Place chicken and Cajun seasoning in a bowl and toss to coat.
  2. In a large skillet over medium heat, sauté chicken in butter until chicken is tender, about 5 to 7 minutes.
  3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
  4. Pour over hot linguine and toss with Parmesan cheese.

Note* Serve with some crunchy bread.

Tony Chachere’s Creole Seasoning 8 oz

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Posted in Mains, Recipes

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NaBloPoMo May 2013


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