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Cajun Chicken Pasta: Homemade Lean Cuisine Instructions

5 from 2 votes
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 338kcal
Author: Organize Yourself Skinny


  • 2 lbs of boneless skinless chicken breast cut into smaller chunks
  • 1 tablespoon white whole wheat flour or whatever flour you have available
  • 1 tablespoon cajun seasoning I used McCormick
  • 1 tablespoon olive oil
  • 1 red pepper seeded and sliced
  • 1 medium white onion sliced
  • 4 garlic cloves minced
  • 1 10 ounce package sliced while mushrooms
  • pinch of salt
  • 1/2 cup chicken broth plus a little extra to deglaze pan
  • 1/4 cup grated romano cheese
  • 1/2 package dry linguini cooked


  • In a medium bowl mix together the chicken, flour, and cajun seasoning. Make sure the chicken is fully coated with flour and seasoning.
  • In a large saute pan, heat the olive oil on medium high, then add the chicken to the pan. Cook on both sides until no longer pink in the middle, about 5-7 minutes. Remove from pan and set aside.
  • Pour just a little chicken broth into the pan to deglaze it. This will loosen up the brown bits from the pan.
  • Add peppers, onion, mushrooms, and garlic. Cook until onions are translucent. Sprinkle with just a pinch of salt.
  • Add chicken broth, romano cheese, and chicken into the pan with vegetables. Cook for about 5 minutes are until the sauce is slightly thickened.
  • Serve over pasta.


Make ahead instructions
This recipe can be made ahead of time and prepared into individual freezer meals. You can also freeze the sauce separately in containers for a later dinner. For easy preparation the day you eat you can prep the chicken and vegetables ahead of time.


Serving: 1g | Calories: 338kcal | Carbohydrates: 31g | Protein: 37g | Fat: 4g | Fiber: 5g | Sugar: 7g