Several years back, my mom made my hubby and I a Cajun pasta dish she had had at my Aunt’s house and ever since, we were hooked. Over the years, I have tweaked different recipes, added in veggies, sometimes shrimp in place of chicken, etc.
Last week, I was in the mood to make my go to Cajun pasta, but decided to change it up and make it a bit more creamy, add in some sun dried tomatoes, and basically come up with something new. I was nervous when we all sat around the table for dinner because my hubby loves my go to recipe, so I was hoping this was a hit as well.
One bite in, the hubby looked up at me and gave me the look. You know, the “this is a winner” look. We all chowed down on the pasta, even my kids who claim they don’t like anything with a little kick to it, haha!!
I asked my hubby if this was his new favorite version and sure enough, he said YES!! Out with the old (although it is really yummy), and in with the new, hehe!!
You can substitute shrimp in this if desired. I am not a huge shrimp fan, so I use chicken as much as possible!
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 8 oz linguine pasta, cooked
- 4 tsp Cajun seasoning (more or less depending on preference)
- 4 tbsp. butter
- 3 green onions, sliced
- 1 cup heavy whipping cream
- 4 tbsp. sun dried tomatoes, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Basil
- 1/2 tsp garlic powder
- In a large skillet over medium-high heat, melt the butter.
- Add in the chicken and coat thoroughly with the Cajun seasoning.
- Cook until chicken is no longer pink.
- Reduce heat and add in the green onions, heavy whipping cream, sun dried tomatoes, salt, pepper, Basil, and garlic.
- Allow to simmer for about 5 minutes.
- Pour sauce over cooked linguine and toss to coat thoroughly.