Red Lobster’s Cajun Chicken Linguine: A Taste of Coastal Comfort

The scent of simmering cream sauce, the sizzle of spiced chicken, and the bright pop of bell peppers – these are the sensory memories that transport me back to many a happy family meal at Red Lobster. I remember my son and his wife always delighting in the Cajun Chicken Linguine, their faces lighting up with each forkful. Watching their genuine enjoyment sparked my own culinary curiosity, leading me to recreate that beloved dish in my own kitchen, aiming to capture every nuance of its signature flavor.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2
• Yield: 1 dish
• Dietary Type: Contains Dairy, Chicken

Ingredients

To recreate this comforting classic, gather the following ingredients:

• 2 boneless, skinless chicken breast halves, cut into thin strips
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter or 2 tablespoons margarine
• 8 slices green bell pepper
• 8 slices sweet red bell pepper
• 1/2 to 1 pound mushrooms, sliced
• 1 green onion, sliced
• 1 to 2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon-pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 ounces linguine, cooked and drained
• Grated Parmesan cheese (optional, for serving)

Equipment Needed

For this recipe, you’ll primarily need:

• A large skillet
• A mixing bowl or a resealable plastic bag
• A colander (for draining pasta)
• Measuring spoons and cups

Instructions

Let’s bring the flavors of Red Lobster home with these straightforward steps:

1. Prepare the Chicken: In a mixing bowl or a resealable plastic bag, combine the chicken strips and the Cajun seasoning. Toss or shake thoroughly to ensure each piece of chicken is evenly coated. This initial step is crucial for infusing the chicken with that signature spicy kick.

2. Sauté the Chicken: Place a large skillet over medium heat. Add the butter (or margarine) to the hot skillet. Once melted and shimmering, carefully add the seasoned chicken strips. Sauté the chicken for approximately 5 to 7 minutes, or until it is almost tender. Avoid overcooking at this stage, as it will continue to cook with the sauce.

3. Incorporate the Vegetables: Add the green bell pepper slices, red bell pepper slices, sliced mushrooms, and sliced green onion to the skillet with the chicken. Cook and stir the vegetables for another 2 to 3 minutes. You want them to soften slightly but retain a pleasant crispness.

4. Build the Creamy Sauce: Reduce the heat to low. Pour in the heavy cream. Add the dried basil, lemon-pepper seasoning, salt, garlic powder, and pepper. Stir everything gently to combine and allow the sauce to heat through. Be careful not to boil the cream, as it can curdle.

5. Combine with Linguine: Add the cooked and drained linguine directly into the skillet with the creamy chicken and vegetable mixture. Toss everything together gently to ensure the linguine is well-coated with the luscious sauce.

6. Heat Through: Continue to heat through the pasta and sauce for a few more minutes, allowing the linguine to absorb some of the flavors and the sauce to thicken slightly.

7. Serve: If desired, sprinkle each serving generously with grated Parmesan cheese. Serve immediately and enjoy!

Expert Tips & Tricks

• Cajun Seasoning: The quality of your Cajun seasoning can significantly impact the final flavor. I recommend using a blend that has a good balance of heat, savory herbs, and a touch of smokiness. If you can’t find a pre-made blend, you can create your own by combining paprika, cayenne pepper, garlic powder, onion powder, dried oregano, and dried thyme.
• Mushroom Variety: While common button mushrooms work well, consider using a mix of mushrooms like cremini, shiitake, or oyster mushrooms for a deeper, more complex earthy flavor.
• Creaminess Control: For a richer, more decadent sauce, you can use the full 2 cups of heavy cream. If you prefer a slightly lighter sauce, start with 1 1/2 cups and add more if needed, ensuring it heats through without boiling.
• Pasta Perfection: Ensure your linguine is cooked to al dente – tender but still with a slight bite. Overcooked pasta can become mushy when combined with the sauce. Reserve a small amount of the pasta cooking water before draining; you can add a tablespoon or two to the sauce if it seems too thick.
• Pepper Prep: For more uniformly sized pieces of bell pepper, consider cutting them into thin strips rather than diced. This allows them to cook evenly with the other vegetables.

Serving & Storage Suggestions

This Cajun Chicken Linguine is best served hot, straight from the skillet, allowing the creamy sauce to coat every strand of pasta. A simple side salad with a light vinaigrette makes a perfect accompaniment, balancing the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the pasta in a skillet over low heat, adding a splash of milk or cream if the sauce has thickened too much. Avoid microwaving if possible, as it can sometimes make the pasta a bit gummy.

Nutritional Information

Here’s an estimated nutritional breakdown for this dish:

Nutrient	Amount per Serving	% Daily Value
Calories	921.7 kcal
Calories from Fat		541 g
Total Fat	60.2 g	92%
Saturated Fat	35.7 g	178%
Cholesterol	269.1 mg	89%
Sodium	589.6 mg	24%
Total Carbohydrate	58 g	19%
Dietary Fiber	6 g	23%
Sugars	8.4 g	33%
Protein	40.1 g	80%

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a Spicier Kick: If you enjoy more heat, increase the amount of Cajun seasoning or add a pinch of cayenne pepper to the chicken coating or the sauce.
• Seafood Twist: For a delightful seafood variation, substitute the chicken with peeled and deveined shrimp. Add the shrimp in the last few minutes of cooking the vegetables, as they cook much faster.
• Vegetarian Option: Omit the chicken and increase the quantity of mushrooms and bell peppers. You could also add other vegetables like broccoli florets or zucchini slices for a heartier vegetarian meal.
• Gluten-Free: Use gluten-free linguine to make this dish suitable for those avoiding gluten.

FAQs

Q: Can I prepare some components of this dish ahead of time?
A: Yes, you can cook the linguine and chop the vegetables in advance. Store them separately in the refrigerator and assemble the dish when you’re ready to cook.

Q: What if my sauce is too thin?
A: If the sauce is thinner than you prefer, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering sauce and cook for a minute or two until it thickens.

Q: Is it possible to make this dish dairy-free?
A: To make this dish dairy-free, you would need to substitute the heavy cream with a dairy-free alternative like full-fat coconut milk or a cashew cream. You would also omit the Parmesan cheese.

Q: How can I ensure the chicken is tender and not tough?
A: Avoid overcooking the chicken during the initial sauté. It should be almost tender, and then it will finish cooking in the sauce. Cutting the chicken into thin strips also helps it cook quickly and evenly.

Q: What kind of Cajun seasoning should I use?
A: Any good quality Cajun seasoning blend will work. Brands like Zatarain’s or McCormick are readily available and provide a good flavor profile. If you have a favorite regional blend, that would be ideal.

Final Thoughts

Recreating beloved restaurant dishes at home is one of life’s simple culinary joys, and this Red Lobster Cajun Chicken Linguine is a perfect example. It’s a dish that’s rich, comforting, and packed with flavor, making it ideal for a weeknight treat or a special gathering. I encourage you to give it a try, savoring each creamy, spicy, and savory bite. Don’t hesitate to share your experiences and any delightful variations you discover – happy cooking!