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Nutrition Facts
Serving Size 1 (432g) Recipe makes 2 servings
Calories 919
Calories from Fat 554		(60%)
Amount Per Serving		%DV
	Total Fat 61.6g	94%
	Saturated Fat 37.4g	187%
	Monounsaturated Fat 17.2g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 273mg		91%
Sodium 759mg		31%
Potassium 642mg		18%
Total Carbohydrate 49.1g		16%
	Dietary Fiber 2.5g	10%
	Sugars 2.7g
Protein 42.7g		85%
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Louisiana Dinner for 2

Creamy Cajun Chicken Pasta

Recipe #39087 | 25 min | 10 min prep | add private note

⁽⁸¹³⁾ RATE IT NOW Print Recipe

By: Lorac
Sep 2, 2002

N'awlin's style of chicken with an up-dated Alfredo sauce.

SERVES 2 (change servings and units)

Ingredients

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

Directions

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 or margarine 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.

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Featured Reviews for This Recipe

From: Brookelynne26

On Nov 6, 2009

It's not like this recipe needs another glowing review, but holy heck was this good! I used the full 2 cups of cream and used 8 oz linguine. Also doubled the sundried tomatoes, because I love 'em. Added a extra sprinkle of basil and cajun seasoning, and finally doubled the cheese to make it into a meal to feed 4. I can't thank you enough for a great recipe. My husband even said it tasted like something from our favorite pasta joint!

0 people found this review helpful

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From: Chef #240140

On Nov 4, 2009

is cajun seasoning the same as Tony Cachecere Creole season? confused

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From: Shae

On Oct 6, 2002

FANTABULOUS!!!! This dish was sooooo good I have to give a play-by-play. I added 1 lb of halfed whole white button mushrooms. For the sundried tomatoe I went to my freezer and grabbed a few of Mirj's "Oven-dried tomatoes" (which I have freezer bags full of) instead. The only other thing that I used that was a first for me was the cajun seasoning. Ironically, I had just purchased Pampered Chef's Cajun Seasoning. I doubt this had anything to do with it, but I have never used a pre-mixed cajun seasoning before. I layed a bed of pasta on a platter and poured the sauce over it all and served it "family style." We could have NEVER guessed what we were about to experience. Honestly, with the exception of a straight-out alfredo, this is the best pasta sauce I have ever had. The flavors just dance around in your mouth, not too overpowering, but they let you know they are there. The entire meal my husband and I were scheming up different ways to make this recipe and we both agreed that we would like to try it with shrimp and also do just a veggie-version with lots of mushrooms, yellow/red/orange peppers, etc. We are no food critics...but to us...this dish IS restaurant quality and is earning a spot in the front of the pasta section of my cookbook!!! Thanks, Lorac, for this OUTSTANDING recipe!

136 people found this review helpful

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From: AngelicFantasia

On Feb 20, 2003

I made this recipe exactly as posted only I doubled everything (I used 3 cups of cream). Quick, easy, with wonderful, spicy flavor. This could be served with no hesitation to guests. Next time, I will use only 2 cups of cream while doubling all the other ingredients. All my family loved it. Can't wait to make it again.

66 people found this review helpful

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