Spicy chicken pasta

    25 min

    A creamy pasta sauce is spiced up with Cajun seasoning, mixed with linguine pasta, red and green peppers and strips of chicken.

    6 people made this

    Serves: 2 

    • 115g linguine pasta
    • 2 boneless, skinless chicken breasts, sliced into thin strips
    • 2 teaspoons Cajun seasoning
    • 2 tablespoons butter
    • 1 green pepper, chopped
    • 1/2 red pepper, chopped
    • 4 fresh mushrooms, sliced
    • 1 spring onion, minced
    • 350ml double cream
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon lemon pepper
    • 1/4 teaspoon salt
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons freshly grated Parmesan cheese

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to the boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
    2. Meanwhile, place chicken and Cajun seasoning in a bowl and toss to coat.
    3. In a large pan over medium heat, gently cook chicken in butter until cooked through, about 5 to 7 minutes. Add green and red peppers, sliced mushrooms and spring onions; cook for 2 to 3 minutes. Reduce heat and stir in cream. Season with basil, lemon pepper, salt, garlic powder and black pepper; heat through.
    4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

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    Reviews in English (1951)


    So I have now made this recipe a minimum of about 50 times. It is our favorite recipe on this site, and my husband's absolute favorite meal. Having made it so many times, I have tried every variation under the sun, and I have come up with what I think it the most flavorful method. Here are my suggestions: 1. Don't waste time chopping fresh peppers or paying the extra cost. Buy the bagged frozen red, green, yellow pepper, and onion blend found in most brands. You will not lose any flavor, and I promise you won't know the difference. 2. Heavy cream is best, but to cut calories 1/2 heavy cream and 1/2 ff half/half + 1-2 t. corn starch works, too. 3. Mushrooms aren't necessary, but use baby bellas if you do. 4. Add more cajun seasoning. This recipe doesn't call for nearly enough, but you will need to add strictly based upon your taste. Once everything is added to the sauce, I taste it and keep adding until it tastes just right. A little extra salt is usually required, as well. 5. For the meat, I have found two variations that are PERFECT. Our favorite is to use a rotissiere chicken from the grocery deli. Debone, add the meat to the sauce. YUMMY. We also like it with a pound of fresh shrimp. 6. Use 3/4 of a box of linguine. Four ounces? Crazy. UPDATE: Many reviewers complain about the sauce being too thin for this recipe. Just let the sauce simmer longer, or mix a little corn starch (a tsp.) with small amount of liquid (milk or water) & add it to the sauce.  -  29 May 2003  (Review from Allrecipes US | Canada)


    very good. i used the fat-free half and half with a little cornstarch to thicken. it turned out great without the extra fat.  -  11 Oct 2002  (Review from Allrecipes US | Canada)


    I originally saw this recipe in a Taste of Home issue from 1995. This dish is served at the Monroe Street Grille in Tallahassee, Florida. The manager provided the recipe to Taste of Home magazine. I made it and loved it! I made this dish when I was snowed in one day. I substituted many things b/c I couldn't get to the store - I defrosted skinless/boneless chicken from a bulk freezer pack. I used canned mushrooms instead of fresh, and I had to make my own cajun seasoning since I didn't have that either (1/2 tsp. garlic powder, 1 tsp pepper, 1/2 tsp. onion salt, 1/2 tsp. paprika, 1/2 tsp cayenne pepper to make 1 TBS Cajun seasoning). I added Tobasco sauce and did need to add 1 tsp. flour to thicken the sauce. I also omitted the green and red peppers and lemon-pepper seasoning, b/c, surprise! I didn't have those in the house either. However, overall it was EXCELLENT and my fiance and I finished all of it. I will definitely be making this again. Tasted just like Fettucini New Orleans that you can order in restaurants.  -  05 Jan 2003  (Review from Allrecipes US | Canada)