1. Bring a large pot of water to a boil. Add linguini, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add bell peppers*, and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, salt, garlic powder and ground black pepper, and heat through stirring often.
4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
*I've used about half a bag of sliced frozen peppers and it came out fine.
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