Cajun Chicken Linguine

  • Author: The BLW Dad
  • Prep Time: 10
  • Cook Time: 20-25
  • Total Time: 30-35
  • Yield: 2 Adult & 2 Child Portions 1x


Cajun chicken is usually associated with heat and salty seasoning, but this version makes this delicious dish baby- friendly. My ‘No Salt Cajun Seasoning’ packs all the flavour, but none of the salt that’s in the regular seasoning mix, making it perfect for a delicious pasta dish that the whole family can enjoy!



No Salt Cajun Seasoning:

  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Onion Powder/Granules
  • 1 Tsp Garlic Powder/Granules
  • 1 Tbsp Thyme
  • 1 Tsp White Pepper

For the Pasta:

  • 1 Red Onion, sliced
  • 2 Chicken Breasts
  • 2 Tbsp ‘No Salt Cajun Seasoning’
  • 300ml Double Cream
  • 225g Linguine (or Spaghetti)


  1. Coat the chicken in olive oil and 1 heaped tbsp of No-Salt Cajun Seasoning.
  2. Cook in the oven at 180C/350F/Gas Mark 4 until just done, approximately 20-25 minutes.
  3. Cook the linguine as per the packet instructions, drain and toss in olive oil to prevent sticking.
  4. Slice the red onion and sauté in a pan over a medium heat until starting to soften and brown.
  5. Slice or dice up the cooked chicken and add into the pan along with the other tbsp of seasoning. Continue to sauté for a couple of minutes.
  6. Add the double cream, mix thoroughly, and allow to simmer for 1-2 minutes until the sauce starts to reduce.
  7. Add the cooked linguine and toss.
  8. Serve and enjoy!


Storage: Store in the fridge for up to 2 days, or freeze on the day and use within 3 months

Suitable: From 6 Months, although would likely be better 8-9 months onwards when starting to introduce stronger flavours/spices and pincer grip is developing

TIP – Add some salt into the adult portions upon plating to further enhance the flavours

Keywords: Baby Led Weaning, BLW, Baby Food, Baby Recipes, Dinner, Lunch, Pasta

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