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Cajun Chicken Pasta

This Cajun Chicken Pasta has a delicious cream sauce with juicy chicken, tomatoes, and cheese! It makes an easy dinner idea that your family will love!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Pasta
Cuisine: American
Servings: 4 people
Calories: 662kcal
Author: Stephanie

Ingredients

Chicken

  • 1 large boneless skinless chicken breast
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons flour
  • 1-2 tablespoons olive oil

Pasta/Sauce

  • ½ cup dry white wine see notes
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 ¼ cups half and half half cream half milk
  • ¾ cups chicken broth
  • 2 teaspoons hot sauce
  • 1 teaspoon honey
  • 10 oz. Rotel tomatoes with green chilies drained
  • ½ cup mozzarella cheese shredded. See notes for other cheese options.
  • ½ cup cheddar cheese shredded
  • ½ lb. penne

Seasonings

  • 1 ½ teaspoons Cajun seasoning
  • 1 teaspoon brown sugar
  • ½ teaspoon EACH: onion powder, dried basil, oregano, mustard powder
  • 1 pinch EACH: red pepper flakes, cayenne pepper

For Serving

  • Fresh Cilantro
US Customary - Metric

Instructions

  • Prep Work: Combine the half and half, chicken broth, honey, hot sauce, and seasonings in a medium measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
  • Place a measuring cup in the colander you’ll use to drain the pasta, this will remind you to save some of the pasta water when that step arrives.
  • Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with Cajun seasoning, then sprinkle with flour and rub it into the surface of each side.
  • Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips.
  • Begin heating a pot of salted pasta water while you prepare the sauce as outlined below.
  • Add the wine to the same skillet that you used to cook the chicken and set the heat to medium. Let it reduce by half, about 3 minutes. Use a silicone spatula to “clean” the bottom of the pan while it simmers, this will add flavor to the sauce.
  • Add the butter and garlic and cook for 1 more minute. Stir in the flour and cook for 1-2 minutes. Add the tomato paste and stir to combine.
  • Add the combined half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low. Add the drained tomatoes and simmer gently, (uncovered), while you cook the pasta to al dente according to package instructions. Drain once cooked and reserve 1 cup of pasta water.
  • Gradually sprinkle in the cheese over low heat, stirring continuously.
  • Add the drained pasta and stir to combine. Add the chicken and let it warm through for 2 minutes.
  • If desired, add a little pasta water. (This adds a creamy finish and helps the pasta cling onto the sauce.)
  • Sprinkle with roughly chopped cilantro and serve!

Notes

Pro Tips
  • Cajun Seasoning: I use McCormick Cajun Seasoning, consider using reduced or no sodium seasoning if preferred.
  • Hot Sauce: I use Frank's Hot Sauce for this recipe.
  • Heat Level: For less heat, use just 1 tsp. of hot sauce and omit the cayenne/red pepper flakes. You can also use regular diced tomatoes instead of Rotel with green chilies.
  • Wine: Sauvignon Blanc, Chardonnay, and Pinot Grigio are great wine choices for this recipe. Chicken broth can be used if you don’t cook with wine.
  • Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
  • Cheese: Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are all great options for this, I like to use a combination of cheeses. Shred it from a block, packaged shredded cheese doesn’t melt quite as well. If using mozzarella, use low moisture/whole milk. I use Dragone brand.
  • Pasta: Any kind of pasta can be used for this recipe, tubed pasta with ridges will cling onto the sauce the best.
  • 📘 Find this recipe on page 182 of my 2nd cookbook, Let's Eat!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat fairly well.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 662kcal | Carbohydrates: 63g | Protein: 30g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 739mg | Potassium: 710mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1565IU | Vitamin C: 15mg | Calcium: 306mg | Iron: 3mg