Creamy Cajun Chicken Pasta

"N'awlin's style of chicken with an updated Alfredo sauce."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by PattiMayonaise photo by PattiMayonaise
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Renika A. photo by Renika A.
photo by wmasoner photo by wmasoner
Ready In:




  • Place chicken and Cajun seasoning in a bowl and toss to coat.
  • 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.
  • Pour over hot linguine and toss with Parmesan cheese.

Questions & Replies

  1. I have been reading the reviews and noticed different amounts added for the heavy cream. Is this recipe correct at 1/2 C heavy cream?
  2. Hello, I like the sauce thick and creamy and this will be my first time making this? Does it already get like that? Or is there a suggestion you have to get it thick and creamy. Thank you
  3. I do not have heavy whipping cream and I LOVE making this recipe. Please help!! Anyway to still make this pasta taste great? Substitutions for a roux? Milk, parmesean, flower? Thanks!!
  4. How do I print this recipe
  5. Has anyone tried this with coconut milk. I have people that need to be dairy free.


  1. FANTABULOUS!!!! This dish was sooooo good I have to give a play-by-play. I added 1 lb of halfed whole white button mushrooms. For the sundried tomatoe I went to my freezer and grabbed a few of Mirj's "Oven-dried tomatoes" (which I have freezer bags full of) instead. The only other thing that I used that was a first for me was the cajun seasoning. Ironically, I had just purchased Pampered Chef's Cajun Seasoning. I doubt this had anything to do with it, but I have never used a pre-mixed cajun seasoning before. I layed a bed of pasta on a platter and poured the sauce over it all and served it "family style." We could have NEVER guessed what we were about to experience. Honestly, with the exception of a straight-out alfredo, this is the best pasta sauce I have ever had. The flavors just dance around in your mouth, not too overpowering, but they let you know they are there. The entire meal my husband and I were scheming up different ways to make this recipe and we both agreed that we would like to try it with shrimp and also do just a veggie-version with lots of mushrooms, yellow/red/orange peppers, etc. We are no food critics...but to us...this dish IS restaurant quality and is earning a spot in the front of the pasta section of my cookbook!!! Thanks, Lorac, for this OUTSTANDING recipe!
  2. Scrumpdillyumptious!!! We love alfredo but this spicier version was so good, our eyes were rolling in the back of our heads. I made no addtions or substitutions and your recipe as written is perfect for our tastes. The sauce was so rich and creamy. I agree with Shae, that we might try it with shrimp next time. Thanks Lorac, for a true delight.
  3. First of all...THANK YOU! My lovable but slightly spoiled boyfriend deemed this "a dish his mother would be jealous of", something I am fairly certain he has never said before. I made this twice in the past two weeks, the last time for boyfriend and several friends, one of whom went back for seconds and thirds :) I read quite a few reviews and wound up combining a lot of the suggestions. While the chicken was cooking in the butter, I sauteed chopped red onion, red bell pepper, green bell pepper, chopped garlic, basil, salt and pepper. I can't imagine making it without the bell pepper. After adding the half and half, as opposed to heavy whipping cream, I added flour to thicken up the sauce, after stirring until all the flour dissolved, I added in the veggies and allowed it to simmer for a few minutes. While it was simmering I sliced two handfuls of cherry tomatoes in half and tossed them in as well, they were a nice relief from the spicy chicken. Once again thanks so much for this wonderful recipe!
  4. This deserves 10 stars!!I just couldnt keep my hands outta the pot!This was soo creamty and the taste was outta this world:)Dinner was not only outragesouly good but it it was outragesouly easy to make!!Something so easy and tasty will definatly be seen on my table several times a month!!!I pretty much stuck to your recipe, I did add about a tablespoon or so of flour to the browned chicken and butter and I used about a cup of heavy whipping cream and a 1/2 cup milk.Like I said before outrageous!!!Thanks for sharing!!
  5. I made this recipe exactly as posted only I doubled everything (I used 3 cups of cream). Quick, easy, with wonderful, spicy flavor. This could be served with no hesitation to guests. Next time, I will use only 2 cups of cream while doubling all the other ingredients. All my family loved it. Can't wait to make it again.


  1. Swap chicken with shrimp add red/yellow peppers add cherry tomatoes add mushrooms add asparagus 1 cup heavy whipping cream, 1 cup half and half
  2. Marinate the chicken - Mix the uncooked, sliced chicken pieces in heavy cream (enough to coat the chicken) and about 1/2 teaspoon of Cajun seasoning - marinate this for at least 2 hours. This makes the chicken very flavorful, tender and moist. I can't stand chewy or dry chicken so this is a must for me. I also added chopped white mushrooms, and a little more than 1/2 cup of the heavy cream called for. Turned out delicious and definitely a keeper.
  3. I used chicken breast strips ( pre cut ) from Walmart and in a medium heated skillet I added 2 tablespoons butter and 2 cap fulls oil , cook 1 min then flip , reduce heat to low , add onion and cover for 10 mins ! It comes out juicy every time ! I also added a cup of cheddar cheese and broccoli
  4. Rarely have green onion so used regular chopped onion. Added andouille sausage. My husband doesn’t care for sun dried tomatoes so drained some canned diced tomatoes and added that. This is now a frequent go to recipe.
  5. I used angel hair pasta and more heavy cream


<p><img src= alt= /> I am an escapee from a previous life of professional employment in various fields of <img src= alt= /> nursing, management and occupational health and saftey. <br /><br />We moved to Arizona 13 years ago after having spent all our life in different areas of MA. <br />I live with Mr. Lorac <img src= alt= /> and 2 black cats <img src= alt= /> Mo (Mozart) and <img src= alt= /> Go (Van Gogh). <br />I love doing creative things - <img src= alt= /> oil painting, sewing, crafts, decorating and especially cooking. <img src= alt= /> <br /><br />I enjoy digging through antique/thrift stores looking for treasures, art of any age, shape or form, <img src= alt= /> classical music, suspense- thriller type fiction and people watching. <br />I have 2 married sons, 2 wonderful daughter-in-laws, 4 <img src= alt= /> grandcats and 1 grandson <img src= alt= /> born on the 4th of July ! <br /><br /><br />I Co-Host <img src= alt= /> the Recipe Request and Eastern European Forums. <br /><br /><br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src= alt= /> <img src= alt= /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><a href= target=_blank><img src= alt= /></a> <br /><a href= target=_blank><img src= alt= /></a> <a href= target=_blank><img src= alt= /></a> <a href= target=_blank><img src= alt= /></a> <br /><br /><br /><br /><br /><br /><br /><img src= alt= /></p>
View Full Profile

Find More Recipes