Cajun Chicken and Pasta

This is a new favorite recipe that I just recently found in the Penzey Spice Newsletter. It was contributed by Debbie Alexander. I really enjoyed the flavors and the ease of preparation. I did increase some of the spice amounts.

Cajun Chicken and Pasta
Cajun Chicken and Pasta

  • 4 boneless skinless chicken breasts, cut into thin strips
  • 2-4 Tablespoons Cajun Seasoning
  • 2 Tablespoons butter or margarine
  • 1 red pepper, cut into thin strips (can use green or 1/2 of each kind)
  • 6 large mushrooms, thinly sliced
  • 3-4 green onions, thinly sliced
  • 1 1/2 cups half and half
  • 1 tsp dried basil
  • 1/2 tsp minced lemon peel
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 8 oz broad egg noodles, cooked and drained. Other pastas work, but I really liked it with the egg noodles.
  • Instructions

    1. Place the chicken and the Cajun Seasoning in a plastic bag and shake to coat.
    2. Melt butter in large skillet over medium heat.
    3. Add the chicken and cook 5-7 minutes or until chicken loses it’s pink color.
    4. Add the peppers, onions, and mushrooms and stir for another 3-4 minutes.
    5. Add the half & half and the remaining seasonings and heat through.
    6. Serve the chicken over the cooked egg noodles or pasta.
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    3 thoughts on “Cajun Chicken and Pasta

    1. strange, I got this recipe out of penzeys magazine, and have searched several copies of it online, but nobody noticed there’s 5 spices listed in the recipe, but nowhere does it tell you where to put them in when you’re preparing the recipe.

    2. found the spices in the recipe. overlooked them originally. Made the dish for supper. found it bland.

    3. Are you saying that you made it without the Cajun spices? It would be very bland. As I mentioned, I increase the spice amount considerably. Also the brand of Cajun spice used makes a difference. I think this recipe is anything but bland. Give it another try. It is a family favorite for us.

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