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Creamy Cajun Chicken Linguine With Peppers

Creamy Cajun Chicken Linguine With Peppers

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Creamy Cajun Chicken Linguine with Peppers is a delightful, flavorful dish that captures the essence of Cajun cuisine. This hearty meal features tender chicken, vibrant bell peppers, and a rich, creamy sauce that clings to every strand of linguine. Perfect for busy weeknights or entertaining guests, this recipe comes together in just 30 minutes and offers endless variations based on your favorite vegetables and proteins. It’s not only satisfying but also a breeze to prepare, making it an ideal choice for family dinners or special occasions.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp Cajun seasoning
  • 1 lb linguine pasta
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 tbsp butter
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 medium red onion, thinly sliced
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup grated Romano cheese
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tbsp chopped sun-dried tomatoes, oil-packed, drained
  • 1/4 cup chopped fresh basil

Instructions

  1. Cook the linguine according to package instructions and reserve ½ cup of pasta water before draining.
  2. Season chicken with Cajun seasoning. In a skillet, heat olive oil over medium heat and sauté chicken until cooked through (about 5-7 minutes). Remove from skillet.
  3. In the same skillet, sauté sliced bell peppers and onion until soft (about 5 minutes). Add minced garlic and cook for another minute.
  4. Pour in chicken broth and bring to a simmer. In a separate pan, melt butter, add garlic, then stir in heavy cream and cheeses until smooth.
  5. Combine cooked linguine with the sauce in the skillet. If needed, use reserved pasta water to adjust consistency. Mix in the cooked chicken, sautéed veggies, sun-dried tomatoes, and parsley.
  6. Serve topped with extra Parmesan cheese and fresh basil.

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