We came up with this dish while trying to recreate a fantastic pasta that I had at a restaurant in New Orleans years ago. I think we came pretty close! For a long time the kiddo would not touch it. Perhaps it was too spicy. Recently, however, she has done a complete 180° and now it is a commonly requested meal that in our household gives us two nights of dinner. This has made me hopeful that other previously rejected dishes might become favorites, as well!

Ingredients for Cajun Chicken Pasta

  • 1 lb. linguine pasta
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 C. fresh Italian parsley, chopped
  • 1 T. butter
  • 2 T. olive oil
  • About 1 oz. Chef Paul Prudhomme Meat Magic seasoning
  • 3 T. flour
  • 1/2 C. white wine
  • 1/2 C. sherry
  • 2 C. chicken broth
  • 1 C. cream
  • 1 t. dried thyme
  • 1/2 C. parmesan cheese
  • 3 large boneless chicken breasts, cut into strips.


Bring water in a Dutch oven to a boil and cook linguine for about 9 – 10 minutes. The linguine should be al denté and not too soft.

While the pasta is cooking, heat butter and 1 T. olive oil in a large skillet on medium high heat. Season the tops of chicken strips generously with Meat Magic seasoning, then place them in the skillet, seasoned side down and sprinkle the unseasoned side while the other side starts to cook. Turn the strips after a few minutes and continue cooking until each strip is cooked through. The meat should be white and juices run clear. Remove strips to a plate as they finish and keep them warm in the oven.

Add 1 T. olive oil and the diced onion to the pan and sauté for 2 minutes. Add the garlic and thyme and sauté for a few more minutes, until the onions are tender. Mix 1 T. of Meat Magic seasoning with flour and add it to the onions. Stir about 1 – 2 minutes, until the flour mixture is well integrated. Add the wine and sherry and stir to deglaze the pan, then add the chicken broth and cook until mixture thickens. Add the parsley, stir and turn off the heat.

In a small bowl, mix about a 1/2 C. (I use a ladle) of the sauce from the stove into the cream. Add another 1/2 C. (or ladle-full) and then another, combining thoroughly each time. This will temper the cream so that it does not separate. Finally, return this mixture back to the skillet with the rest of the sauce and mix well. Add drained pasta to the sauce and let sit for about 10 minutes.

Cut the strips of chicken into bite size pieces and then toss them with the pasta and serve immediately, garnishing with parmesan cheese.

(Makes about 8 – 10 servings)