Cajun Chicken Pasta Creamy Style

This Cajun Chicken Pasta brings together tender chicken, bold Cajun spices, creamy sauce, and a burst of tangy tomatoes for a dish that always feels like a treat after a busy day. It is one of my family’s top picks when we want something comforting with just a little bit of kick, and it never fails to leave everyone satisfied around the table.

The first time I made this, it quickly became a regular request for birthdays and special weekends, especially when we all need something a little extra indulgent.

Ingredients

• Boneless skinless chicken breast: Juicy bites make this dish hearty and filling Look for plump pieces without discoloration
• Cajun seasoning: Delivers signature heat and boldness Choose a brand you enjoy or make your own
• Olive oil: For searing chicken and building flavor Use fresh for best results
• Flour: Helps create a light crust on the chicken and thickens the sauce Unbleached all purpose works well
• Dry white wine: Adds brightness and depth Sauvignon Blanc or Pinot Grigio taste wonderful but you can substitute broth
• Butter: Richness for a silky sauce Opt for real unsalted butter
• Garlic: Essential aromatic for base flavor Look for firm fresh cloves
• Tomato paste: Intensifies the tomato flavor and adds color Tomato paste tubes are super handy for measuring just what you need
• Half and half: The creamy backbone of the sauce Choose whole milk and cream mixture or buy it pre mixed in cartons
• Chicken broth: Enhances the sauce’s savoriness Use low sodium so you can control the salt
• Hot sauce: Brings zesty tang and a bit of heat Frank’s Hot Sauce is a classic staple
• Honey: Adds a touch of sweetness to balance the spice Local honey makes a flavorful difference
• Rotel tomatoes with green chilies: Give bright flavor and gentle heat Choose the original or use regular diced tomatoes for a milder version
• Mozzarella cheese: Melts into a stretchy creamy element Shred it from a block for smooth texture
• Cheddar cheese: Offers sharpness and richness Freshly shredded melts best
• Penne pasta: Holds the sauce with every bite Tube shapes with ridges are ideal for catching extra sauce
• Onion powder, dried basil, oregano, mustard powder, red pepper flakes, cayenne pepper: Lend complex background flavors Make sure dried herbs are still fragrant and not past their prime
• Brown sugar: Balances acidity and brings subtle sweetness
• Fresh cilantro: For a burst of freshness when serving Chop right before serving for the boldest flavor

Step-by-Step Instructions

Prep the Sauce Base:

Mix half and half chicken broth honey hot sauce and all seasonings in a measuring cup with a spout Set aside Measure the remaining ingredients before starting

Prepare the Chicken:

Slice chicken in half lengthwise to create thinner cutlets Pat dry then season both sides with Cajun seasoning Sprinkle flour over the top and press it in for an even coating

Sear the Chicken:

Heat olive oil over medium high in a skillet Cook chicken for about four to five minutes per side until golden with a crisp exterior Set aside and let rest for ten minutes before cutting into strips

Start the Pasta Water:

Begin heating a large pot of salted water while the sauce is made

Deglaze the Skillet:

Pour white wine into the skillet over medium heat Scrape up any browned bits with a spatula and let wine reduce by half for three minutes This step infuses the sauce with extra flavor

Build the Sauce:

Add butter and garlic to the skillet Cook for one minute stirring constantly Stir in flour and cook another one to two minutes until lightly golden Add tomato paste and mix until smooth

Combine Liquid Ingredients:

Slowly add the prepared half and half mixture to the skillet stirring continuously Bring to a gentle boil then turn the heat down to low Add the drained tomatoes and let everything gently simmer uncovered

Cook the Pasta:

Add penne to the boiling water Cook to al dente following package instructions Save about one cup of pasta water before draining

Melt Cheese:

Reduce the sauce heat to low Gradually sprinkle in mozzarella and cheddar while stirring for a creamy texture

Assemble Everything:

Stir cooked pasta into the sauce Add the sliced chicken and let everything heat through for two minutes

Finish and Serve:

Drizzle in a bit of pasta water for extra creaminess if you like Toss together then top with fresh cilantro Serve immediately for best flavor

Pin

Rotel tomatoes are my favorite twist in this pasta and always add a pop of color and a little kick My family always gathers around the stove waiting for that final sprinkle of cilantro and the first taste test is a highlight every time

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days For longer storage freeze in individual portions wrapped tightly and thaw overnight before reheating The sauce keeps its creaminess best when reheated gently on the stovetop using a double boiler or low heat instead of the microwave

Ingredient Substitutions

No wine Try all chicken broth for deglazing If you want things milder swap out Rotel tomatoes with regular canned diced tomatoes Try Monterey Jack or Cheddar Jack cheese if you do not have mozzarella and cheddar on hand For gluten free needs use your favorite GF pasta and sub cornstarch for flour

Serving Suggestions

Serve with a crisp green salad or garlic bread to soak up the sauce For extra veggies try tossing in sautéed spinach or bell peppers just before serving This pasta makes a cozy centerpiece for a fun family meal or even a dinner party with friends

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Cultural and Historical Context

Cajun Chicken Pasta takes inspiration from the bold spicy flavors of Louisiana Cajun cuisine Blend of paprika cayenne garlic and herbs defines this regional style giving dishes like etouffee and jambalaya their unique character The marriage of pasta with creamy sauce is a nod to Italian American comfort food and the combination has become a beloved classic in American kitchens everywhere

Recipe FAQs

→ What type of pasta works best with this dish?

Penne is recommended, but any tubed pasta with ridges helps the sauce cling for a more flavorful bite.

→ Can I adjust the heat level?

Yes, reduce hot sauce, omit cayenne or use plain diced tomatoes if you prefer a milder flavor.

→ Is it possible to substitute the wine?

Absolutely, chicken broth works well as a substitute for white wine in the sauce.

→ What cheeses melt best in the sauce?

Cheddar, mozzarella, Monterey Jack, or Cheddar Jack are excellent. Shredding from a block yields the best melt.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to 3 days or freeze up to 3 months. Reheat gently on the stovetop, ideally using a double boiler.

→ Can I use chicken thighs instead of breast?

Yes, boneless skinless thighs provide extra juiciness if preferred.