2 boneless, skinless chicken breasts, sliced into cubes
2 tsp Cajun seasoning
2 tbsp butter
1 green bell pepper, chopped
1 red bell pepper, chopped
6-8 fresh mushrooms, sliced
2 green onions, minced
1 1/2 cups heavy cream
1/4 tsp dried basil
1/4 tsp lemon pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp ground black pepper
Parmesan cheese to top
Bring a large pot of lightly salted water to a
boil. Add pasta, and cook for 8 to 10 minutes, or
until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a
bowl, and toss to coat.
In a large skillet over medium heat, saute
chicken in butter until no longer pink and
juices run clear, about 5 to 7 minutes. Add
green and red bell peppers, sliced mushrooms
and green onions; cook for 2 to 3 minutes.
Reduce heat, and stir in heavy cream. Season
the sauce with basil, lemon pepper, salt,
garlic powder and ground black pepper, and heat
In a large bowl, toss pasta with sauce. Sprinkle
with grated Parmesan cheese.
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