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Cajun chicken pasta

This Cajun Chicken Pasta recipe features tender chicken breast strips, colorful bell peppers, red onion, and mushrooms, all coated in a creamy, light, and flavorful Cajun sauce. A delicious and satisfying meal for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Linguine uncooked
  • 1 pound Chicken breast cut into strips
  • 1.5 teaspoon Cajun seasoning or more to taste
  • 1 teaspoon Garlic powder
  • 1 tablespoon Olive oil
  • 1 medium Red bell pepper thinly sliced
  • 1 medium Yellow bell pepper thinly sliced
  • 8 ounces Fresh mushrooms sliced
  • 0.5 medium Red onion sliced
  • 3 cloves Garlic minced
  • 2 medium Tomatoes diced
  • 1 cup Low sodium chicken broth
  • 0.33 cup Skim milk
  • 1 tablespoon All-purpose flour
  • 3 tablespoon Light cream cheese
  • 0.5 teaspoon Fresh cracked black pepper to taste
  • 2 stalks Scallions chopped
  • 0.5 teaspoon Kosher salt to taste
  • 1 serving Olive oil cooking spray as needed

Method
 

Preparation Steps
  1. Prep all your vegetables: thinly slice bell peppers and red onion, mince garlic, dice tomatoes, slice mushrooms, and chop scallions.
  2. In a small blender, combine skim milk, all-purpose flour, and light cream cheese to make a smooth slurry. Set aside.
  3. Season the chicken breast strips generously with Cajun seasoning, garlic powder, and a pinch of kosher salt.
  4. Prepare the linguine pasta in salted boiling water according to package directions until al dente. Drain and set aside.
  5. Heat a large, heavy nonstick skillet over medium-high heat. Spray generously with olive oil cooking spray and add half of the seasoned chicken strips.
  6. Sauté the chicken for 5 to 6 minutes, or until fully cooked and lightly browned. Remove the cooked chicken to a plate and set aside. Repeat with the remaining chicken.
  7. Add 1 tablespoon of olive oil to the skillet and reduce the heat to medium. Add the thinly sliced bell peppers, red onion, and minced garlic to the skillet. Sauté for 3-4 minutes until slightly softened.
  8. Stir in the sliced mushrooms and diced tomatoes. Continue to sauté for 3-4 more minutes, or until all the vegetables are tender.
  9. Season the vegetables with 0.25 teaspoon of kosher salt, an additional pinch of garlic powder, and fresh cracked black pepper to taste.
  10. Reduce the heat to medium-low. Pour in the low sodium chicken broth, then slowly add the prepared milk and cream cheese slurry, stirring constantly for about 2 minutes until the sauce begins to thicken slightly.
  11. Return the cooked chicken to the skillet with the sauce and vegetables. Adjust the seasoning with additional salt and Cajun seasoning to taste. Cook for another minute or two until everything is heated through. Add the cooked linguine and toss well to coat all ingredients evenly with the creamy sauce.
  12. Serve immediately, garnished with fresh chopped scallions. Enjoy your homemade Cajun Chicken Pasta!

Notes

This lighter version of Cajun chicken pasta is packed with flavor and vegetables. Feel free to adjust the Cajun seasoning to your preferred level of spice. It makes great leftovers!