Cajun Chicken Linguine Alfredo, Skinnyfied

A bit spicy, a bit creamy, this decadent pasta brings a classic Chicken Alfredo to a whole new level. It’s bursting with flavor and spice thanks to the Cajun seasonings.  If this doesn’t wake up your taste buds, nothing will!  Don’t worry though, if you don’t like your food too spicy, just add less seasoning and it’ll still taste dreamy.  Each serving has 391 calories and 10 grams of fat.
Cajun Chicken Linguine Alfredo, Skinnyfied

Helpful Tips About this Recipe

Makes 4 servings (each serving ¼ of recipe)

Shopping Tips

You’ll find a Cajun blend of spices in most supermarkets in the spice aisle.
You’ll find whole wheat linguine at Trader Joe’s but most supermarkets and health food stores carry it.

Prep Tips

I recommend using oil-packed sun-dried tomatoes because they add so much flavor.  Place them in paper towels and squeeze out most of the oil before adding to the dish.

WW Freestyle SmartPoints
WW SmartPoints 10-Green
SKINNY FACTS: for 1 serving (¼ of recipe)
391 calories, 10g fat, 3g sat. fat, 78mg chol, 36g protein, 37g carbs, 5g fiber, 425mg sodium, 5g sugar
FACTS: for Freestyle SmartPoints
243 calories, 2g sat. fat, 10g protein, 5g sugar


Cajun Chicken Linguine Alfredo, Skinnyfied

Cajun Chicken Linguine Alfredo, Skinnyfied

5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Cajun, Italian
Servings 4
Calories 391 kcal


  • 6 ounces whole-wheat linguine, cooked al dente, see shopping tips
  • 1 package (1 lb.) chicken breast tenders or 4 chicken breasts, cut into chunks
  • 1 tablespoon plus 1 teaspoon Cajun spices, see shopping tips
  • 3 tablespoons reduced-fat butter
  • 2 green onions (scallions), thinly sliced
  • ¾ cup reduced-fat milk
  • ¼ cup sun-dried tomatoes (oil-packed), blotted well with paper towels, chopped, see prep tip
  • ¼ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • Fresh ground black pepper, to taste
  • ¼ cup grated Parmesan cheese


  • Place chicken and Cajun seasoning in a bowl and toss to coat.
  • In a large nonstick pan over medium heat, melt the butter.  Add the chicken pieces and sauté until chicken is tender about 5 to 7 minutes.
  • Reduce heat, add green onions, milk, tomatoes, basil, garlic powder, and black pepper.  Cook for few minutes until heated through.
  • Toss in cooked linguine, Parmesan cheese, and coat pasta well.
  • Divide among 4 pasta bowls or plates.
  • Serve at once.


Serving: 0.25recipeCalories: 391kcalCarbohydrates: 37gProtein: 36gFat: 10gSaturated Fat: 3gCholesterol: 78mgSodium: 425mgFiber: 5gSugar: 5gBlue Smart Points: 8Green Smart Points: 10Plus Points: 10
Tried this recipe?Let me know how it was!


  1. I made this just as the recipe directed. It was delicious!
    During this Shelter in Place, I have made many of the Skinny Kitchen Recipes. They have all been great. It is hard to believe they are low cal, but I am a believer. My husband has lost over 25 pounds, and i have lost 16! Thank you Skinny Kitchen!!

  2. That is the best news, Vicki. Congratulations to both of you on your weight loss!
    You have proven that when you make my recipes, you never feel deprived, rather very satisfied, and can still lose weight!
    Thanks, Vicki.
    Wishing you all the best,

  3. 5 stars
    I’ve made this several times – with spaghetti (linguini always sticks together on me), and I find that the addition of sundried tomatoes is ingenious. It adds a tang and a depth of sweetness that just blends so well with the spiciness of the Cajun. Thanks for another great recipe, Nancy!

  4. I’m so happy you loved this recipe. Yes, many kinds of pasta will work great with this recipe. I often make mine with spaghetti, as you do.
    Wishing you all the best, Becky,

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