Creamy Cajun Chicken and Marinated Mushroom Pasta
Recipe and photography by Abby Mosler, @SweetRindandSalt. Description: Abby Mosler credit. Then: This Creamy Cajun Chicken and Marinated Mushroom Pasta is a bold, flavor-packed dinner recipe featuring tender Cajun-seasoned chicken, bowtie pasta, and a rich, creamy parmesan sauce. Loaded with sautéed bell peppers, onions, garlic, Roma tomatoes, and tangy marinated mushrooms, this dish delivers the perfect balance of smoky spice and comforting creaminess. Made with simple ingredients and a jar of Paisley Farm Marinated Mushrooms, it’s an easy weeknight pasta recipe that feels restaurant-quality. The zesty Cajun seasoning adds a Southern-inspired kick, while the creamy sauce coats every bite for a satisfying, hearty meal. Perfect for anyone searching for creamy Cajun pasta, chicken and mushroom pasta recipes, or quick, flavor-packed dinner ideas.
Ingredients
8 oz. bowtie pasta (or your favorite pasta!)
1 lb. boneless, skinless chicken breast, cut into bite-size pieces
2 ½ tbsp. Cajun seasoning, divided (this can be adjusted according to preference)
2 – 4 tbsp. sauté oil of choice, divided
1 small to medium red bell pepper, chopped
1 small to medium green bell pepper, chopped
½ large sweet or yellow onion, chopped
1 small bunch green onions, thinly sliced (about 6 green onions)
3 garlic cloves, minced
4 Roma tomatoes, diced
1 (24 oz.) jar Paisley Farm Marinated Mushrooms, drained and roughly chopped
1 ½ cups heavy cream
½ - ¾ cup grated parmesan cheese
¼ cup minced fresh parsley
Salt to taste
Black pepper to taste
Instructions
- Add the chicken to a mixing bowl and sprinkle 1 ½ tablespoons of Cajun seasoning over the chicken. Mix well until all of the chicken is coated in seasoning. Set aside.
- Bring a pot of water to a boil. Add a good pinch of salt, along with the pasta, to the boiling water. Cook al dente according to package directions. Drain and set aside.
- Meanwhile, heat 1 to 2 tablespoons of oil in a large skillet set over medium-high heat. Add the chicken in a single layer. Cook for about 1 to 2 minutes, or until the bottom side is golden brown. Flip and cook for another 1 to 2 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate or bowl and set aside.
- If needed, add another 1 to 2 tablespoons of oil to the skillet. Add the bell peppers and onion. Sprinkle the remaining tablespoon of Cajun seasoning over the vegetables and stir well. Cook, stirring occasionally, until the vegetables are tender; about 10 minutes. Stir in the green onions and garlic and cook for another 2 minutes. Stir in the tomatoes and Paisley Farm Marinated Mushrooms. Cook for 2 minutes more.
- Next, add the heavy cream and parmesan cheese to the skillet and mix well. Bring to a strong simmer and let cook for 5 minutes. Add the chicken back into the sauce and mix. Next, add the cooked pasta and minced parsley. Stir until the pasta is coated and everything is warmed through. Season with salt and pepper to taste.
- Serve garnished with extra green onions and parsley, if desired, and enjoy!
