Creamy Cajun Chicken Pasta

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

plate of chicken fettuccine pasta with cajun seasoning

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Red 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!

skillet of chicken fettuccine pasta

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 Seasoninghttps://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.
plate of chicken fettuccine pasta

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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skillet of creamy chicken pasta

Creamy Cajun Chicken Pasta

Yield: 2 people
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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!

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
  • cups heavy whipping cream
  • 2 Tbsp chopped sun-dried tomatoes
  • ¼ tsp salt
  • ¼ tsp dried basil
  • 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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plate of chicken fettuccine pasta with cajun seasoning
plate of chicken fettuccine pasta

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Comments

  1. WOW! I cook every day and rarely does something “blow my socks off”, but this recipe, although very simple, was WINNER for us! I made it last week and am still thinking about how good it was and am tempted to make it again so soon because I am craving it already! I did add about 1/4 cup of shredded monterey jack (parmesan would be good too) to thicken it up a bit and I squeezed 1/2 a lemon into the sauce. I used quite a bit of seasonings, I like my food more heavily seasoned than some and I never really follow the “seasoning” part of any recipe, I just go by taste. Great recipe!

  2. Red Lobster does make a great seasoning. My supermarket stopped stocking it, so glad to hear that Walmart has it also. Thanks. It rivals 'Slap Yo Mama' brand and is less expensive.

  3. Red Lobster sells the seasoning, it's called Seafood Seasoning, bought some from Wal-Mart. You can also buy their Cheddar Bay biscuit mix.

  4. Loved this! I made a roux by melting the butter and then adding 1 tbsp flour, cooking it for about a minute, then added 1 cup milk. I let it come to a boil and then added the spices and spicy sausage, my substitute for the chicken. The sauce was thick and delicious!

  5. omg!!! sooooooo delicious! I just finished eating and i just couldn't believe it turned out soooo good! 🙂 Thank you sooo much!!!

  6. I just have to leave my kudos. I have two picky eaters and I very rarely make the same meal twice in a month, let alone in two months. But, this is requested often!! I just had leftovers for lunch and a coworker tried it and asked for the recipe!! I had to tell him that the leftovers aren't nearly as good as it was last night. He said that it is "restaurant quality". So, thank you for making me look like quite the chef!!

  7. I've made this recipe a few times now and I have to say it's one of my favorites! It's just like what you would order in a restaurant. I do have to admit, though, that the first time I made it I used 2 Tbsp of cajun seasoning and it was WAY too spicy for me and my husband! I couldn't figure out why… until I made it again lol. But since I've made it the right way I LOVE it!!! 😀 Thanks for posting this! P.S. I don't usually have sun dried tomatoes on hand as I don't use them in much. BUT I do usually have a tube of sun dried tomato paste! It turns out just as good in my opinion 🙂 Plus having the tube makes it easy to use only a little bit and not have to throw anything away!

  8. Tony Chachere's Creole seasoning is what I use. It can be found on the spice aisle at your local market or purchased online. Great, spicy flavor!

  9. I've been making the original recipe from Recipezaar (now food.com) for a couple of years. I use Rotisserie chicken and whole wheat thin spaghetti. This stuff is like crack, we never get tired of it! Love that you featured it here!

  10. I actually found you through the Zip List. I have made several of your recipes, as we are 3 women with many different taste styles I find your recipes to fit in perfectly! (ages 85 *Mom*; 63 and 55, sisters in retirement. Going to have to make this dish, I'll add more "Tony's" to mine!!!!!

  11. Found this via Pinterest – Very delicious and so easy! I used half & half instead of heavy cream (still split with milk) since that's what I had. Will be back to make it again!

  12. I found you via pinterest. This is one of my favorite recipes on food.com (formerly recipezaar)! I don't have cajun seasoning, so I substituted italian seasoning, and it turned out really good that way.

  13. Hey i don't know if this is a silly question or not but if i don't have the heavy cream can I use milk in place or should i use a can of cream of mushroom?

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