Ingredients

1 large boneless skinless chicken breast

1 teaspoon Cajun seasoning

2 tablespoons flour

1-2 tablespoons olive oil

½ cup dry white wine

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

½ cup cheddar cheese, shredded

½ lb. penne pasta

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

Fresh cilantro, for garnish

Instructions

Step 1: In a medium measuring cup, combine the half and half, chicken broth, honey, hot sauce, and all the seasonings (Cajun seasoning, brown sugar, onion powder, dried basil, oregano, mustard powder, red pepper flakes, and cayenne). Set aside. Measure out remaining ingredients.

Step 2: Place a measuring cup inside the colander you’ll use to drain the pasta—this will remind you to save some pasta water later.

Step 3: Cut the chicken breast in half lengthwise to create 2-3 thinner slices. Pat dry, then season both sides with 1 teaspoon Cajun seasoning. Sprinkle flour over each side and rub it in evenly.

Step 4: Heat olive oil in a skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden crust forms. Remove and let rest for 10 minutes, then slice into strips.

Step 5: Bring a large pot of salted water to a boil to cook the pasta later.

Step 6: In the same skillet, add the white wine and simmer over medium heat until reduced by half, about 3 minutes. Use a spatula to scrape up browned bits from the skillet.

Step 7: Add butter and minced garlic to the skillet; cook for 1 minute. Stir in 2 tablespoons flour and cook 1-2 minutes more. Mix in tomato paste until combined.

Step 8: Gradually add the half and half mixture in small splashes while stirring continuously. Bring sauce to a gentle boil, then reduce heat to low. Stir in drained tomatoes and let simmer uncovered.

Step 9: Meanwhile, cook penne pasta until al dente according to package instructions. Drain pasta, reserving 1 cup of pasta water.

Step 10: Slowly add shredded mozzarella and cheddar cheese to the sauce while stirring on low heat until melted and smooth.

Step 11: Stir the drained pasta into the sauce. Add chicken strips and cook together for 2 minutes to warm through.

Step 12: If the sauce is too thick, stir in a little reserved pasta water to achieve a creamy consistency that clings to the pasta.

Step 13: Garnish with roughly chopped fresh cilantro and serve immediately.

Tips & Variations

Use smoked paprika in place of some Cajun seasoning for a smoky depth of flavor.

Substitute half and half with heavy cream for an even richer sauce.

Try pepper jack cheese instead of mozzarella for an extra spicy kick.

For a lighter version, swap penne with whole wheat pasta or spiralized zucchini noodles.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time as needed to ensure they are cooked through.

What type of white wine is best for this recipe?

A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal. If you prefer not to use wine, you can substitute with extra chicken broth, though the flavor will be less complex.