Best Cajun Chicken Linguine Recipes

CAJUN CHICKEN LINGUINE

Steps:

• In a large resealable plastic bag, toss Cajun seasoning and chicken to coat. , In a large skillet, saute chicken in butter over medium heat until no longer pink, about 5-7 minutes. Add vegetables; cook and stir until tender, 2-3 minutes. Reduce heat. Stir in cream and seasonings. Add linguine and toss to coat; heat through. If desired, sprinkle with cheese.

RED LOBSTER CAJUN CHICKEN LINGUINE

Steps:

• Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
• In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
• Add peppers, mushrooms and onion; cook and stir for 2-3 minutes.
• Reduce heat.
• Add cream and seasonings; heat through.
• Add linguine and toss; heat through.
• Sprinkle with Parmesan cheese if desired.

CAJUN CHICKEN AND LINGUINE

Steps:

• Heat large covered saucepot of salted water to boiling over high heat.
• Add pasta; cook as label directs.
• Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot.
• Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently.
• Transfer chicken to plate.
• In same skillet, heat remaining 1 tablespoon oil over medium heat.
• Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables are tender and browned, stirring occasionally.
• Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.
• Drain linguine, reserving 1/2 cup cooking water.
• Return linguine to saucepot.
• Add cooking water and cream; heat to boiling over medium heat.
• Stir in onion mixture; heat through.
• Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.

CAJUN CHICKEN AND LINGUINE

Steps:

• 1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook as label directs.
• 2. Meanwhile, in nonstick 12-inch skillet, heat 2 tsp. oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook 3-5 minutes or until chicken just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
• 3. In same skillet, heat remaining 1 T. oil over medium heat. Add onion and pepper and cook, covered, 8-10 minutes or until vegetables are tender and browned, stirring occasionally. Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.
• 4. Drain linguine, reserving 1/2 cup cooking water. Return linguine to saucepot. Add reserved cooking water and cream; heat to boiling over medium heat. Stir in onion mixture and heat through. Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.

CAJUN CHICKEN LINGUINE

Steps:

• Cut chicken into thin strips, or bite size pieces.
• Place chicken in bowl and coat with Cajun seasoning, refrigerate for at least 30 minutes.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Cook linguine according to box, drain and put into, skillet and toss with Parmesan cheese.

CAJUN CHICKEN & LINGUINE

Steps:

• Cook pasta as directed, drain, set aside. Place chicken strips and Cajun seaoning in bowl, toss to coat. In lg skillet over medium heat, saute chicken in butter for 5-7 min. Add both bell peppers, mushrooms and green onion. Cook 3 min. Reduce heat to med-low. Stir in light cream. Season w/ basil, lemon pepper, salt, garlic powder and pepper. Heat through, stirring occasionally. In lg serving bowl, toss linguine w/ sauce. Sprinkle w/ parmesan cheese.

CAJUN CHICKEN LINGUINE

Steps:

• Cut the chicken into thin strips and coat in a bowl with the Cajun seasoning.
• In a large skillet over medium heat, saute chicken and mushrooms in the butter until the chicken is tender, about 5 to 7 minutes.
• Reduce the heat and add green onions, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and sprinkle with parmesan cheese.