Cajun Chicken Pasta Creamy Style (Print)
Tender chicken, Cajun spices, and creamy cheese blend into a comforting pasta perfect for any weeknight meal.
# Ingredients:
→ Chicken
01 -
1 large boneless, skinless chicken breast
02 -
1 teaspoon Cajun seasoning
03 -
2 tablespoons flour
04 -
1 to 2 tablespoons olive oil
→ Pasta and Sauce
05 -
60 millilitres dry white wine
06 -
3 tablespoons butter
07 -
3 cloves garlic, minced
08 -
2 tablespoons flour
09 -
1 tablespoon tomato paste
10 -
300 millilitres half-and-half (equal parts milk and cream)
11 -
180 millilitres chicken broth
12 -
2 teaspoons hot sauce
13 -
1 teaspoon honey
14 -
280 grams canned diced tomatoes with green chilies, drained
15 -
60 grams shredded mozzarella cheese
16 -
60 grams shredded cheddar cheese
17 -
225 grams penne pasta
→ Seasonings
18 -
1.5 teaspoons Cajun seasoning
19 -
1 teaspoon brown sugar
20 -
0.5 teaspoon onion powder
21 -
0.5 teaspoon dried basil
22 -
0.5 teaspoon dried oregano
23 -
0.5 teaspoon mustard powder
24 -
Pinch of red pepper flakes
25 -
Pinch of cayenne pepper
→ For Serving
26 -
Chopped fresh cilantro
# Steps:
01 -
Combine half-and-half, chicken broth, honey, hot sauce, and all seasonings in a measuring jug and set aside. Measure and prepare all remaining ingredients before beginning.
02 -
Slice the chicken breast lengthwise into thinner cutlets. Pat dry, then season both sides with Cajun seasoning and coat each with flour.
03 -
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken on both sides for 4–5 minutes until golden and cooked through. Transfer to a plate and rest for 10 minutes, then slice into strips.
04 -
Bring a large pot of salted water to a boil for the pasta.
05 -
Add the wine to the skillet over medium heat, scraping the browned bits with a spatula. Simmer until reduced by half, about 3 minutes.
06 -
Add butter and minced garlic to the skillet, sauté for 1 minute. Stir in flour and cook for 1–2 minutes. Mix in tomato paste until fully incorporated.
07 -
Gradually pour in the prepared half-and-half mixture, stirring continuously. Bring to a gentle boil, then reduce to low. Incorporate the drained tomatoes and let the sauce simmer uncovered.
08 -
Add penne to the boiling water and cook until al dente according to package instructions. Reserve 240 millilitres of pasta water before draining.
09 -
Gradually add mozzarella and cheddar to the sauce over low heat, stirring until melted and smooth.
10 -
Add drained pasta to the skillet and mix thoroughly. Add sliced chicken and allow to warm through for 2 minutes. Adjust sauce consistency with reserved pasta water if desired.
11 -
Garnish with freshly chopped cilantro and serve immediately.
# Additional Notes:
01 -
For milder heat, reduce hot sauce and omit cayenne or red pepper flakes. Substitute chicken broth for wine if preferred. Use a combination of cheeses for best flavour; shred from a block for smoother melting. Tube tomato paste offers precise measurement and reduces waste. Any tubular pasta with ridges holds sauce effectively.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for as long as 3 months. Reheat gently on the stovetop using a double boiler method for best texture.