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4.9 from 33 votes

Creamy Cajun Grilled Chicken Pasta

The perfect pasta recipe! Linguine is tossed with chicken, bell peppers and topped with a creamy alfredo style sauce and filled with delicious cajun seasoning.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb boneless skinless chicken breasts (shrimp can be substituted)
  • 2 Tbsp olive oil , divided
  • 6 tsp Cajun Seasoning , divided (recipe in notes below)
  • 12 oz dry linguine or fettuccine pasta
  • 2 Tbsp butter
  • 1 clove garlic , minced
  • 3 Tbsp flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream or half and half
  • 1/3 cup shredded Parmesan cheese
  • 1 medium red bell pepper , sliced into thin strips then strips halved (about 1 1/2 cups)
  • 1 medium yellow bell pepper , sliced into thin strips then strips halved (about 1 1/2 cups)
  • 1/2 large red onion , sliced into thin strips
  • 2 cups sliced button mushrooms (about 8)
  • fresh parsley , for garnish

Instructions

    Cup of Yum
  1. Heat a grill over medium-high heat. Brush chicken with 1 Tbsp of the olive oil and sprinkle with 2 tsp of the cajun seasoning (I used 2 chicken breasts and this is 1/2 tsp per side). Grill chicken until cooked through, about 8 - 10 minutes, rotating once halfway through grilling until chicken registers 165 degrees on in instant read thermometer in center of chicken. Transfer to a plate, cover with foil and let rest 5 minutes then cut into strips.
  2. Boil pasta in salted water according to directions listed on package. Reserve 1/3 cup pasta water before draining.
  3. In a medium saucepan melt butter over medium heat. Stir in garlic and flour and cook 1 minute, whisking constantly. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Stir in 1 - 3 tsp cajun seasoning, to taste (season with additional salt as needed). Bring mixture to a boil, stirring constantly, then reduce heat to low, stir in parmesan and cream and cook until cheese has melted. Remove from heat and set aside.
  4. Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Once hot, add red and yellow peppers and red onion and saute 2 minutes. Add 1 tsp cajun seasoning and mushrooms and saute 2 minutes longer.
  5. Toss drained pasta with sauce mixture, adding reserved pasta water 1 tbsp at at time to thin sauce as desired. Toss in pepper mixture and chicken. Serve warm sprinkled with parsley and additional cajun seasoning to taste.

Notes

  • For the cajun seasoning, whisk together 2 1/2 tsp paprika, 2 tsp salt, 2 tsp garlic powder, 1 & 1/4 tsp dried oregano, 1 & 1/4 tsp dried thyme, 1 tsp onion powder, 1 tsp freshly ground black pepper and 1/2 tsp cayenne (use 1 tsp or more if you like a lot of heat).