Creamy Cajun Chicken Pasta – THE BEST! Reminded me of Red Lobster’s Cajun chicken pasta. Chicken, linguine, cajun seasoning, butter, heavy cream, sun-dried tomatoes, basil, garlic, and parmesan cheese. Ready in about 15 minutes! Super quick and super delicious! Everyone always cleans their plate!
Originally posted June 22, 2009
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Pin This RecipeRed Lobster Cajun Chicken Pasta
This Creamy Cajun Chicken Pasta is a favorite at our house. I’ve been making this for as long as I can remember. It is super simple to make and everyone loves it. The best part about the recipe is that it only takes about 15 minutes to make. Cook the pasta, sauté some chicken tossed in cajun spices, make the homemade alfredo sauce, toss and enjoy! This reminds me a lot of Red Lobster’s Cajun Chicken Pasta. SO much amazing flavor! Whip up a batch of Homemade Cheddar Bay Biscuits and you are set!
How to Make Cajun Chicken Fettuccine Alfredo
This pasta is super easy to make with only a few ingredients. Cook pasta according to the package directions for al dente. Drain and set aside. Cut up some boneless skinless chicken breasts and season it with cajun seasoning. Melt butter or olive oil in a skillet. Add the chicken and cook until it is no longer pink. Stir in basil, garlic, pepper, sundried tomatoes, and heavy cream. Bring the mixture to a boil and simmer until the sauce has thickened. Add the cooked pasta and toss to coat. Garnish the pasta with some parmesan cheese, if desired.
- What is Cajun seasoning? It is a combination of paprika, salt, garlic, onion powder, black pepper, cayenne pepper, oregano, and thyme.
- Here is our recipe for Homemade Cajun Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
- If using a store-bought Cajun/Creole seasoning, I suggest a salt-free seasoning to cut down on the sodium in the dish.
- You can use any type of pasta that you prefer. Penne, bowtie, fettuccine, linguine are all good.
- Is Cajun Chicken Pasta spicy? There is a small kick from the cajun seasoning, but this isn’t a spicy dish.
- Can use any cut of chicken – chicken breasts, tenderloins, or thighs all work great.
- What can I add to Chicken Fettuccine Alfredo? Feel free to add some smoked sausage, shrimp, artichoke hearts, bell peppers, onion, spinach, mushrooms, and/or green peas.
What to Serve with Creamy Chicken Pasta
We are obsessed with this easy pasta. It is better than anything in a restaurant! We usually serve this with some crusty garlic bread and a salad. It is also great with some quick Creole Green Beans. It is also delicious on its own. Add this to your menu ASAP! I promise you won’t be disappointed!!
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Creamy Cajun Chicken Pasta
Equipment:
Ingredients:
- 2 boneless skinless chicken breasts, cut into thin strips or chunks
- 4 -oz linguine, cooked al dente
- 2 tsp cajun seasoning
- 2 Tbsp butter
- 1½ cups heavy whipping cream
- 2 Tbsp chopped sun-dried tomatoes
- ¼ tsp salt
- ¼ tsp dried basil
- ⅛ tsp ground black pepper
- 1 garlic clove, minced
Instructions:
- Place chicken and Cajun seasoning in a bowl and toss to coat.
- In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
- Add heavy cream, tomatoes, basil, salt, garlic, black pepper. Bring to a boil, reduce heat and simmer until the sauce has thickened.
- Pour over hot linguine and toss to coat. Garnish with Parmesan cheese.
Notes:
- Here is our recipe for Homemade Cajun Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
- If using a store-bought Cajun/Creole seasoning, I suggest a salt-free seasoning.
- You can use any pasta that you prefer. Penne, bowtie, fettuccine, linguine are all good.
- Is Cajun Chicken Pasta spicy? There is a small kick from the cajun seasoning, but this isn’t a spicy dish.
- Can use any cut of chicken – chicken breasts, tenderloins, or thighs all work great.
- What can I add to Chicken Fettuccine Alfredo? Feel free to add some smoked sausage, artichoke hearts, bell peppers, spinach, mushrooms, and/or green peas.
Steph
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This is now our favorite dish!
YUM!!! And I love your changes! I'll be making it that way also! Oh, and I'll probably blog about it too! I'll send my readers here! Thanks!
Thanks for the recipe! Mine looked totally different – I used whole wheat fussili pasta (already had it at home, one less ingredient to buy). Used less cajun seasoning – I have a low spice tolerance. Overall, excellent recipe suggestion. LOVED it!
using Kraft parm cheese helped to thicken it up. It was very good, but a bit salty for my taste. Will try again with something salt free for the seasoning. Glad I found you.
This is one of my all time favorite "cheat" meals!! I add extra spice because I like it hot!
This dish was AMAZING! I made it for my family a few nights ago, and it was a hit! It's like a restaurant meal, at home! I added more sun-dried tomatoes, and also added some shrimp. The seasoning was a little to spicy for my young kids, but was perfect for my husband and myself. This is going to make our meal rotation, for sure! I am totally enjoying your blog, and trying your recipes!
I made this tonight for supper but I had to do some substitutions and they proved to be great.
Instead of breast I used chicken tenders and left them whole
I used thin pasta instead of linguine
Since I am cajun I used the 2 teaspoons of cajun seasoning as called for
I also used 2 tablespoons of olive oil with 2 tablespoons of real butter
I didn't have heavy cream, green onions or sun dried tomatoes, so I substituted 1 can of cream of onion soup & 1 small can of Old El Paso Jalepeno Relish…..from this point on I followed the recipe ingredients and directions to a tee. Let me report it was quite spicy…..It was delish says the hubby. So there you go, substitutes can be made with the right thought process…..Bon Appetitte!
I think i'm going to make this tonight! It sounds quick and easy. Also, as I read the recipe and saw "cajun seasoning", I thought to myself that I can use the creole seasoning we have. Then I saw in another comment that they're basically the same. While I thought I was being creative (ha!), i'm glad that they're basically the same. Then I know I won't mess it up. 🙂
This was yummy! I used shrimp and 1% milk & heavy cream. Added 2 tbsp of flour to thicken it. Delicious!,
Wow! This was SO good and SO simple.
I'm already looking forward to making it again!
This is SO good! It is my new favorite meal!! Thanks so much for the recipe!
Ann – evaporated milk is a great substitute for heavy cream. I'm not sure how the Greek yogurt would work – I'll have to try it sometime.
Found you on Pinterest! I would say you could even substitute Greek yogurt in place of the whipping cream if you are really wanting to cut some fat/calories. One thing about sun-dried tomatoes is that once you open them and then refrigerate, the oil solidifies and it's like picking tomatoes out of butter, yuck, but giving them a good rinse makes them fine. I think I will make this!
Nevermind…just saw your answer above! Thanks!
Lauren – you can leave them out and it will taste fine. I've made it with and without the sundried tomatoes and it is good both ways
Do you recommend anything in place of the sundried tomatoes? I want to make this tonight and I have everything but the tomatoes!