Cajun Chicken Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
662 kcal
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Course
Main Course
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Cuisine
American
Cajun Chicken Pasta
Description
The Cajun Chicken Pasta recipe starts with chicken breast seasoned with Cajun spices and coated with flour before being seared to a golden crust. The sauce is prepared in the same pan, beginning with a reduction of white wine, followed by a roux of butter and flour, tomato paste, and the addition of dairy and broth to create a creamy base. Rotel tomatoes with green chilies bring moisture and a mild heat complemented by hot sauce and honey, balanced by herbs and spices. Mozzarella and cheddar cheeses melt into the sauce, binding the penne pasta into a rich, creamy dish with a slightly spicy, savory flavor profile.
The combination of tender chicken strips and the creamy, cheesy sauce clinging to al dente pasta makes this a filling and satisfying meal. Fresh cilantro sprinkled on top adds a fresh herbal touch. The recipe is designed for four servings and is suitable for a cozy dinner that brings together spicy, creamy, and savory elements.
Storage tips from the notes suggest refrigerating leftovers in an airtight container for up to three days or freezing for up to three months. When reheating, using a double boiler method helps restore the pasta’s creamy texture. Adjusting heat levels is easy by modifying hot sauce and spice quantities, and substitutions like different cheese types or using chicken broth instead of wine are noted.
Ingredients
Chicken
- 1 chicken breast large, boneless skinless
- 1 teaspoon Cajun seasoning
- 2 tablespoons flour
- 1-2 tablespoons olive oil
Pasta/Sauce
- ½ cup white wine see notes, dry
- 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 pasta
Seasonings
- 1 ½ teaspoons Cajun seasoning
- 1 teaspoon brown sugar
- ½ teaspoon onion powder each, dried
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- 1 pinch red pepper flakes each
- 1 pinch cayenne pepper each
For Serving
- cilantro fresh
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
- Use a reduced-sodium Cajun seasoning if preferred to control salt levels.
- Adjust the heat by reducing hot sauce and omitting cayenne and red pepper flakes for a milder flavor.
- Dry white wines such as Sauvignon Blanc, Chardonnay, or Pinot Grigio work well; chicken broth can replace wine if avoiding alcohol.
- Shredded cheese from a block melts better than pre-shredded, with softer mozzarella preferred.
- Use pasta shapes with ridges like penne to hold onto the creamy sauce effectively.
- Store cooked pasta in an airtight container refrigerated up to three days or frozen for three months; reheat gently to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
| Carbohydrates | 63g | 21% |
| Protein | 30g | 60% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 111mg | 37% |
| Sodium | 739mg | 31% |
| Potassium | 710mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 1565IU | 31% |
| Vitamin C | 15mg | 17% |
| Calcium | 306mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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