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Creamy Cajun Grilled Chicken Pasta

A creamy, slightly spicy pasta with grilled Cajun-seasoned chicken and sautéed peppers and mushrooms.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

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

Instructions

  • Preheat a grill or grill pan to medium-high heat.
  • Brush the chicken with 1 tablespoon olive oil and season both sides with 2 teaspoons of the Cajun seasoning.
  • Grill the chicken 8–10 minutes, turning once, until an instant-read thermometer reads 165°F (74°C); transfer to a plate, tent with foil and rest 5 minutes, then slice into strips.
  • Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions; reserve 1/3 cup of the pasta cooking water, then drain.
  • In a medium saucepan, melt the butter over medium heat, add the minced garlic and flour, and cook 1 minute while whisking constantly.
  • Slowly whisk in the milk until smooth, then stir in 1–3 teaspoons Cajun seasoning to taste and bring the mixture to a boil while stirring constantly.
  • Reduce heat to low, stir in the Parmesan and the heavy cream (or half and half) until the cheese melts, then remove from heat and set the sauce aside.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red and yellow peppers and the sliced red onion and sauté about 2 minutes.
  • Add 1 teaspoon Cajun seasoning and the sliced mushrooms to the skillet and sauté 2 more minutes, until vegetables are tender-crisp.
  • Toss the drained pasta with the sauce, adding reserved pasta water a tablespoon at a time to reach desired sauce consistency.
  • Add the sautéed vegetables and sliced grilled chicken to the pasta and toss to combine; adjust seasoning with additional Cajun seasoning or salt if desired.
  • Serve warm sprinkled with fresh parsley.

Equipment

  • Grill or Grill Pan
  • Large Pot
  • Colander
  • Medium Saucepan
  • Large Skillet
  • Tongs
  • Whisk
  • Knife and cutting board

Notes

  • To make the Cajun seasoning: whisk 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 black pepper and 1/2 tsp cayenne.
  • Use 1 tsp or more cayenne for extra heat.