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.
Ready in: 40minutes
1lbboneless skinless chicken breasts(shrimp can be substituted)
2Tbspolive oil, divided
6tspcajun seasoning, divided (recipe in notes below)
12ozdry linguine or fettuccine pasta
1/2cupheavy cream or half and half
1/3cupshredded parmesan cheese
1medium red bell pepper, sliced into thin strips then strips halved (about 1 1/2 cups)
1medium yellow bell pepper, sliced into thin strips then strips halved (about 1 1/2 cups)
1/2large red onion, sliced into thin strips
2cupssliced button mushrooms(about 8)
Fresh parsley, for garnish
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.
Boil pasta in salted water according to directions listed on package. Reserve 1/3 cup pasta water before draining.
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.
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.
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.
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).