Alice’s Cajun Chicken Pasta

This is a guest post from Alice over at Alice’s Apron.  Thanks so much for sharing Alice – this looks so yummy, and I’m betting you’ve got most of the ingredients in your pantry!



Spicy, creamy, and delicious is all I can say about this dish! I absolutely loved the flavors in this cajun pasta. As stated before, I could eat pasta each and every night. Ronnie skipped out on this one. It’s not on his diet with the pasta and cream but he did taste a piece of the chicken and said the seasoning tasted really good. Hayden wouldn’t even think about trying it. It’s way to spicy for him. Even Madelyn proclaimed it to spicy – but not me! I had a glass of sweet tea to accompany it and had no problem eating this. I tweeked the recipe from I doubled the spices but you don’t really need to. It just added to the spicyness. Also, the original recipe called for heavy cream and I reduced the fat content just a bit by using half and half and the sauce was still creamy. Hope you enjoy!8 oz Linquine 

2 boneless, skinless chicken breasts, chopped into bite size pieces
1 tsp olive oil
1 Tbsp butter
4 teaspoons Cajun seasoning
1 Orange bell pepper, seeded and chopped
1 cup half and half
1/2 tsp dried basil
1/2 tsp lemon pepper
1/2 teaspoon salt
1/4 tsp garlic powder
1/4 ground black pepper
Bring one large pot of lightly salted water to boil. Add linquine and cook 8-10 minutes until tender. Drain.
Place the chicken and cajun seasoning in a lidded container. Close lid and toss to coat. In a medium skillet, heat olive oil and butter. Add chicken and saute until no longer pink around 7 minutes.
Add bell peppers and saute another 3-5 minutes until peppers are tender. Reduce heat and add cream, basil, lemon pepper, salt, garlic powder and black pepper. Simmer for 5 minutes and add to drained pasta. Serve with salad and crusty bread.
Sprinkle with parmesan cheese if desired.
(Note: I didn’t read the recipe very well and combine all the spices together and coated the chicken with all the spices in one step. Everything tasted great despite the mistake).

Happy Eating, Alice

(Adapted from All
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  1. This looks delish! I’m going to make it tonight since my basil plant is out of control!

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