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Kicked-Up Cajun Chicken Pasta Casserole

Kicked-Up Cajun Chicken Pasta Casserole

12 oz. uncooked linguine
2 lbs. chicken breast strips
Cajun seasoning
Salt, black pepper
¼ c. butter
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 (8-oz.) carton baby portabella mushrooms, sliced
2 green onions, sliced
1 ½ c. half and half
1 t. lemon pepper
1 t. dried basil
½ t. garlic powder
Chopped green onions, garnish

  1. Cook pasta according to package instructions. Drain. Set aside.
  2. Season chicken with Cajun seasoning, salt and black pepper.
  3. Melt ¼ c. butter in large nonstick skillet over medium heat.
  4. Saute the chicken, 5-6 minutes, turning and cooking until done. Remove chicken to plate.
  5. To the skillet add the bell peppers, mushrooms and green onions and saute for 8 minutes or until tender and liquid evaporates.
  6. Return chicken to skillet. Stir in half and half, lemon pepper, basil and garlic powder.
  7. Cook, stirring often, over medium heat, for 3-5 minutes or until heated through.
  8. Add pasta, toss to coat.
  9. Garnish if necessary and serve.
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