Cajun Chicken Pasta

Cajun Chicken Pasta

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was "Cajun" and my second theme was "turn something boring into something great". Mixing these two themes was fairly easy. I took a normal chicken pasta and let the chicken marinate for a short time in some cajun spice and the result was a mildly hot, easy, pasta dish that I would definitely make again. I think next time I might use a bit less noodles and break them up to make it easy to get all of the veggies, chicken, and pasta into one bite. Also, I would reserve some of the starchy water to help break apart the noodles.
The Cajun Seasoning makes a bit more than needed so you could adjust as you see fit or just add it for more flavour.
A** Blood is a hot chili powder made from ghost chilies that I make but you could use any hot pepper that you see fit.



  1. 1 teaspoon Salt
  2. 1 teaspoon Garlic Powder
  3. 1 1/4 teaspoons Paprika
  4. 1/2 teaspoon Black Pepper Freshly Ground
  5. 1/2 teaspoon Onion Powder
  6. 1/4 teaspoon Cayenne Powder
  7. 1/8 teaspoon Blood A**
  8. 3/4 teaspoon Oregano Ground
  9. 3/4 teaspoon Thyme Dried
  10. 1/4 teaspoon Red Pepper Flakes
  11. 2 Chicken Breasts , skinless and boneless
  12. 2 teaspoons Cajun Seasoning (Recipe Above)
  13. 1/2 lb Linguine
  14. 2 Tablespoons Butter
  15. 1 Orange Bell Pepper
  16. 1 Green Bell Pepper
  17. 1 Green Onion
  18. 1 Cup Heavy Cream
  19. 1/4 teaspoon Basil Dried
  20. 1/4 teaspoon Lemon Pepper
  21. 1/4 teaspoon Kosher Salt
  22. 1/8 teaspoon Garlic Powder
  23. 1/8 teaspoon Black Pepper Freshly Ground
  24. to taste Parmesan Cheese


30 mins
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    Mix the Salt, Garlic Powder, Paprika, Black Pepper, Onion Pepper, Cayenne Powder, A** Blood, Dried Oregano, Dried Thyme, and Red Pepper Flakes in a bowl to create the Cajun Seasoning. Set aside.

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    Chop up the Chicken into bite sized pieces, place in a plastic bag, and add 2 teaspoons of the Cajun Seasoning. Shake to coat all of the Chicken pieces and place in the refrigerator.

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    Bring a large pot of salted water to a boil. Add the Linguine and cook for 8 - 10 minutes, until al dente. Set aside.

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    While the Linguine is cooking, in a large skillet, melt the Butter over medium heat.

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    When the Butter is melted, add the Chicken pieces and cook through, stirring occasionally (about 7 - 10 minutes).

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    While the Chicken is cooking, slice the Orange Bell Pepper, Green Bell Pepper, and chop the Green Onion.

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    Add the sliced Orange Bell Pepper, Green Bell Pepper, and chopped Green Onion to the skillet and cook for about 3 minutes, stirring occasionally.

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    Reduce the heat to low.

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    Add the Heavy Cream, Basil, Lemon Pepper, Kosher Salt, Garlic Powder, and Freshly Ground Black Pepper. Stir to mix everything together. Heat through.

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    Add the Linguine, toss to coat, and heat through.

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    Serve with the Parmesan Cheese.

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