Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).

  • Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

  • Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Nutrition Facts

935 calories; 61.7 g total fat; 271 mg cholesterol; 1189 mg sodium. 54 g carbohydrates; 43.7 g protein; Full Nutrition

Reviews (1750)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2015
I am a gourmet cook. Unlike many I would never use/substitute lite calorie items. It just doesn't taste right and many low cal items are full of carcinogenics and junk to make them taste decent.. If you make something, make it right or don't make it at all. Worried about calories- eat a smaller portion. Life is not a play-you don't get more than one chance at it; there are no rehearsals. Enjoy things and don't sweat the small stuff!!! Read More
(790)

Most helpful critical review

Rating: 3 stars
09/13/2005
Basically good but needs adjusting. I had three chicken breasts so sauteed in 3T butter (& used 1 1/2T cajun seasoning) which may be part of the reason the sauce was so thin. It didn't need that extra butter. Probably one or one & a half tablespoons would be fine for two. I went for half & half instead of heavy whipping cream (the other recipe with the EXACT SAME NAME - how confusing is THAT?!? -uses half & half). That's another reason the sauce was so thin. Although other reviews (that used heavy whipping cream - & all the butter... Hmmmm...:D) still needed to thicken. I'll try cooking the chicken; then vegs; then removing & adding flour; then the cream or half & half. Don't get me wrong it was good but thin. 'Wasn't spicy enough for me. It was "mild" on the scale of "mild medium hot extra hot". Something to remember if you have leftovers the sauce spices up overnight. Still thin:) but spiced up.:D Fresh parmesan cheese is a must for great presentation. That "powdered" stuff doesn't compare. Read More
(42)
2521 Ratings
  • 5 star values: 1951
  • 4 star values: 481
  • 3 star values: 64
  • 2 star values: 19
  • 1 star values: 6
Rating: 5 stars
07/18/2015
I am a gourmet cook. Unlike many I would never use/substitute lite calorie items. It just doesn't taste right and many low cal items are full of carcinogenics and junk to make them taste decent.. If you make something, make it right or don't make it at all. Worried about calories- eat a smaller portion. Life is not a play-you don't get more than one chance at it; there are no rehearsals. Enjoy things and don't sweat the small stuff!!! Read More
(790)
Rating: 5 stars
07/18/2015
I am a gourmet cook. Unlike many I would never use/substitute lite calorie items. It just doesn't taste right and many low cal items are full of carcinogenics and junk to make them taste decent.. If you make something, make it right or don't make it at all. Worried about calories- eat a smaller portion. Life is not a play-you don't get more than one chance at it; there are no rehearsals. Enjoy things and don't sweat the small stuff!!! Read More
(790)
Rating: 5 stars
06/21/2003
I thought this recipe would likely give anyone a heart attack so I fiddled around with it a bit. I used low fat sour cream instead of the heavy cream and used light parmesan. It turned out delicious; my husband loved it and he hates it when I "low fat" everything. Much healthier than the 62g of fat per serving! Thanks for the Fab recipe Carol! around with it Read More
(505)
Advertisement
Rating: 4 stars
05/13/2003
This was very good though I prefer to use fresh ingredients. I used fresh garlic (4 cloves), squeeze of lemon instead of lemon/pepper, 1/2 & 1/2 instead of heavy cream. Rotini pasta for ease of eating and I think it 'catches' the sauce better. I also chopped up the chicken and the peppers for our kids. Used olive oil not butter. Very pretty when finished with the red and green peppers. Next time I will make a little roue after sauteing to help the sauce thicken. I used quite a bit more seasoning. In the end it was delicious. Read More
(287)
Rating: 5 stars
09/11/2003
When ten of us share our N.C. house rental for our yearly vacations I always do all of the cooking and am constantly looking for meals that can feed a crowd. Well this recipe certainly did the trick! I used evaporated skim milk in place of the heavy cream and penne in lieu of linguini. Everyone truly raved about this dish! Read More
(181)
Rating: 5 stars
05/13/2003
WOW! I made this last night and it was delicious totally thought it tasted like I had ordered from a restaurant. Made a couple of changes. To cut the fat I didn't use the oil and I used fat-free sour cream (only because I am lactose intolerant and can't handle cream) I can handle sour cream though and I used just less than a cup. It came out like a dream. I used Zatarain's creole spice and I went a little over board. My husband likes it spicy (I don't) but I kept eating anyways because it tasted so good. Had no lemon pepper so used real lemon juice and then added cut up tomato and diced onion and used minced garlic instead of powder. Also cut the chicken into bite size pieces. I will definitely make this again! With just a little less spice. Thanks for a great recipe!!! Anna Read More
(121)
Advertisement
Rating: 4 stars
01/24/2003
Wonderful!!! I omitted the butter and doubled the seasonings and used fat free cream. The cream was a little thin for my taste. I'll try to thicken it next time and see if that works. In any event this dish had wonderful flavor and the colors looked very pretty on the plate. This could easily be used as a vegetarian dish. I'll definitely make this again. Read More
(75)
Rating: 5 stars
12/22/2003
Okay this is my 2nd review.Of course it was fantastic the first time but I wanted to cut down the fat so we could have it as often we we wanted to! This time I used 1/2 and 1/2 instead of cream and thickened it w/ a little cornstarch. Worked great.I also used just green peppers the others are so expensive! If I was going to make it for company I would buy the red and yellow but for the family green is fine. I dont think the flavor suffers and the kids push half of them to the side of their plates anyway! WE LOVE THIS YUMMMMM Read More
(73)
Rating: 5 stars
12/10/2003
Excellent recipe - definitly restaurant taste to it. I didn't want to gain the restaurant weight though and used milk instead of cream. Was a bit watery but I didn't have cornstarch to try and thicken it. Still the taste was unbelievable! Will try the cornstarch next time. Other changes I made - Diced the peppers and only used one green used fresh garlic and mushrooms olive oil instead of butter and cut up chicken. Read More
(60)
Rating: 5 stars
11/24/2008
This was so good! I made this last night because it was raining and we couldn't grill. I used Cajun Seasoning Mix from this site to season the chicken. I doubled the amount of chicken and removed it when it was done cooking before adding the vegetables. Peppers always seem to take longer to cook for some reason. When it came to the sauce I used 2 cups of half and half and some sour cream and corn starch to thicken it and to make it a little less hot. It was wonderful! I tossed it with regular spaghetti and some parmesean cheese. Read More
(57)
Rating: 3 stars
09/13/2005
Basically good but needs adjusting. I had three chicken breasts so sauteed in 3T butter (& used 1 1/2T cajun seasoning) which may be part of the reason the sauce was so thin. It didn't need that extra butter. Probably one or one & a half tablespoons would be fine for two. I went for half & half instead of heavy whipping cream (the other recipe with the EXACT SAME NAME - how confusing is THAT?!? -uses half & half). That's another reason the sauce was so thin. Although other reviews (that used heavy whipping cream - & all the butter... Hmmmm...:D) still needed to thicken. I'll try cooking the chicken; then vegs; then removing & adding flour; then the cream or half & half. Don't get me wrong it was good but thin. 'Wasn't spicy enough for me. It was "mild" on the scale of "mild medium hot extra hot". Something to remember if you have leftovers the sauce spices up overnight. Still thin:) but spiced up.:D Fresh parmesan cheese is a must for great presentation. That "powdered" stuff doesn't compare. Read More
(42)