Creamy Cajun Chicken Pasta

By The Stay At Home Chef

Ingredients

4 boneless skinless chicken breasts
6 teaspoons cajun seasoning (divided)
6 tablespoons butter (divided)
1 pound linguine
3 medium multi-color bell peppers (sliced)
1 red onion (sliced)
8 ounces white or cremini mushrooms (sliced)
2 cups heavy cream

Prep Time5mins
Cook Time25mins
Servings6

Instructions

Rub 4 boneless skinless chicken breasts with about 1 teaspoon of cajun seasoning each and bring a large pot of salted water to a boil.

Heat a large skillet over medium-high heat. Add 3 tablespoons of butter. Sear the chicken breasts in the butter until browned, about 2 minutes per side. Reduce the heat to medium-low and continue to cook until the chicken reaches an internal temperature of 165 degrees F which will take about 5-7 minutes per side, depending on thickness. Remove the chicken and set aside to rest.

While the chicken is cooking, slice your vegetables and cook 1 pound linguine according to the package directions.

In the same skillet (without cleaning it), melt the remaining 3 tablespoons of butter over medium heat. melt the remaining 3 tablespoons of butter. Add in the sliced bell peppers, onion, and mushroom. Sauté until veggies are tender, stirring frequently, about 6 to 7 minutes. Sprinkle remaining 2 teaspoons of cajun seasoning over veggies and cook 1 minute more.

Pour in 2 cups heavy cream and bring to a simmer.

Stir in cooked pasta and toss until coated and veggies are evenly distributed. Slice chicken breasts and serve over hot pasta.