Lemon Pepper Cajun Chicken Pasta

Adapted from Half Baked Harvest.


  • 1 lb. linguine
  • 1 TBSP olive oil
  • 4-6 thin chicken cutlets
  • 2 TBSP Cajun seasoning
  • 1 1/2 c. fresh parmesan cheese + 2 TBSP fresh parmesan cheese
  • Salt and pepper, to taste
  • 4 TBSP butter, divided
  • 6 garlic cloves, minced
  • Crushed red pepper flakes, to taste
  • 2 TBSP lemon juice
  • 1 c. heavy cream
  • 1 c. milk
  • 2 TBSP fresh parsley, chopped (optional)


  1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
  2. In bowl, toss together the olive oil, chicken, Cajun seasoning, 2 TBSP parmesan, and a big pinch of pepper.
  3. Melt 2TBSP butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
  4. To the same pan, add 2 TBSP butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the cream and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 c. parmesan cheese and taste and adjust seasoning, if necessary. Then toss in the pasta.
  5. Serve immediately topped with sliced chicken and parsley.

Lemon Pepper Cajun Chicken Pasta:

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