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Cajun Chicken Pasta Recipe

4.82 from 99 votes

This Cajun Chicken Pasta recipe is made with chicken breast strips, bell peppers, red onion, mushrooms and scallions in a creamy light Cajun sauce.

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 5 servings

Course: Dinner

Cuisine: American

Ingredients

8 ounces uncooked linguine
1 pound chicken breast (cut into strips)
1-2 tsp Cajun seasoning (or more to taste)
1 tsp garlic powder
1 tbsp olive oil
1 medium red bell pepper (thinly sliced)
1 medium yellow bell pepper (thinly sliced)
8 oz fresh mushrooms (sliced)
1/2 red onion (sliced)
3 cloves garlic (minced)
2 tomatoes (diced)
1 cup low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions (chopped)
kosher salt to taste
olive oil spray

Instructions

Prep all your vegetables.
In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.
Heat a large heavy nonstick skillet over medium-high heat; spray with oil and add half of the chicken.
Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender.
Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat.
Top with chopped scallions and enjoy!

Video

Notes

Makes 7 1/2 cups.

Nutrition

Serving: 11/2 cups, Calories: 324kcal, Carbohydrates: 44g, Protein: 26g, Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 44mg, Sodium: 126mg, Fiber: 6g, Sugar: 3g

- WW Points: 7

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