Cajun Chicken Pasta

With juicy chicken, tomatoes, and cheese, this Cajun Chicken Pasta has a delectable cream sauce! You'll adore this simple and tasty Cajun flavor combo!

Cajun Chicken Pasta

This Cajun Chicken Pasta recipe is the best way to spice up your dinner routine! With diced tomatoes, juicy chicken, my favorite flavor enhancers, and penne pasta, this flavorful cream sauce has the best combination of seasonings. This taste profile contains everything you need to keep things interesting!

Feel free to use any type of pasta you have on hand, and experiment with different cheese combinations! This dish will be a hit with you.

How to Make It

To make two thinner slices, cut the chicken in half lengthwise. Season each side and coat with flour. Cook in olive oil. Set aside for 10 minutes before cutting into strips.

Reduce the white wine by half. Heat the butter in a saucepan and add the garlic.
Cook for 1-2 minutes after adding the flour. Add the tomato paste and mix well. Mix the half-and-half, chicken broth, honey, spicy sauce, and spices in a mixing bowl. Add it to the roux in little amounts, stirring constantly.

Toss in the chopped tomatoes. Bring to a moderate boil, then lower to low heat and continue to cook the pasta until al dente. Incorporate the cheese.

Stir in the penne to mix. Allow the chicken to finish heating through. If desired, add a little saved pasta water to adjust the consistency. Serve garnished with cilantro!

Storage

• Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. This reheats quite well.
• The easiest way to return this pasta to its former state is to reheat it in a makeshift double boiler on the stovetop.

Tools For This Recipe

• 3-Quart Stainless Steel Sauté Pan
• Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese.
• Kitchen tongs - Make handling the chicken while searing simple.
• Pasta Strainer
• Large Cup with a Spout
• Measuring Spoons: I keep my utensil drawer neatly organized with these magnetic measuring spoons.
• Pinch bowls—use them to measure out the seasonings beforehand.

Ingredients

Chicken

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

Pasta/Sauce

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

Seasonings

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

For Serving

• Fresh Cilantro