Description
This Cajun Chicken Pasta is a creamy, flavorful dish combining tender Cajun-seasoned chicken with a rich tomato and cheese sauce, tossed with al dente penne pasta. The recipe uses a stovetop cooking method to create a perfectly balanced, spicy, and comforting meal with layers of melted mozzarella and cheddar cheese, enhanced with a splash of white wine and fresh cilantro garnish.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast
- 1 teaspoon Cajun seasoning
- 2 tablespoons flour
- 1–2 tablespoons olive oil
Sauce
- 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
Pasta & Seasonings
- ½ lb penne pasta
- 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 cayenne pepper
Garnish
- Fresh cilantro, roughly chopped
Instructions
- Prep Work: Combine the half and half, chicken broth, honey, hot sauce, and all the seasonings including Cajun seasoning, brown sugar, onion powder, dried basil, oregano, mustard powder, red pepper flakes, and cayenne pepper in a medium measuring cup with a spout. Set aside. Measure and prepare all ingredients before beginning cooking.
- Prepare to Drain Pasta: Place a measuring cup in your colander to remind you to save some pasta water when draining later, which will help to blend and adjust sauce consistency.
- Cook the Chicken: Slice the chicken breast in half lengthwise to make 2-3 thinner pieces. Pat dry and season both sides with 1 teaspoon Cajun seasoning. Sprinkle the chicken evenly with 2 tablespoons flour and rub it into the surface to lightly coat.
- Sear the Chicken: Heat 1-2 tablespoons olive oil over medium-high heat in a skillet. Add the chicken and sear each side for about 4-5 minutes until a golden crust develops. Remove and let rest for 10 minutes before slicing into strips.
- Cook Pasta Water: Begin heating a large pot of salted water to cook the penne pasta soon.
- Deglaze Pan with Wine: Using the same skillet you cooked the chicken in, add the ½ cup dry white wine and turn heat to medium. Let the wine reduce by half, about 3 minutes, scraping the browned bits off the pan bottom with a silicone spatula to add deep flavor to your sauce.
- Make the Sauce Base: Add 3 tablespoons butter and the minced garlic to the skillet. Cook for 1 minute until fragrant. Stir in 2 tablespoons flour and cook for 1-2 minutes to form a roux. Add 1 tablespoon tomato paste and blend well.
- Add Dairy Mixture and Tomatoes: Slowly add the prepared half and half mixture in small splashes, stirring constantly to avoid lumps. Bring the sauce to a gentle boil, then reduce heat to low. Stir in the drained Rotel tomatoes and let the sauce simmer uncovered while cooking your pasta.
- Cook Pasta: Cook penne pasta in salted boiling water until al dente following package instructions. Drain pasta and reserve 1 cup of pasta water.
- Melt the Cheese: Gradually sprinkle shredded mozzarella and cheddar cheese into the sauce over low heat, stirring consistently until fully melted and smooth.
- Combine Pasta and Chicken: Add the drained pasta into the sauce and stir to distribute evenly. Add the sliced chicken and warm through for about 2 minutes.
- Adjust Sauce Consistency: If the sauce feels too thick, stir in some reserved pasta water to reach a creamy finish that clings nicely to the pasta.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the dish for a fresh herbal burst and serve immediately.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor and alcohol evaporation.
- Cheese options can be varied; consider using Monterey Jack or Parmesan if preferred.
- Reserving pasta water is key for adjusting sauce consistency and binding the sauce to the pasta.
- When slicing chicken, thinner pieces cook more evenly and quickly, ensuring tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Cajun
Keywords: Cajun chicken pasta, creamy pasta, spicy chicken pasta, Rotel pasta, penne pasta recipe, stovetop creamy pasta, Cajun seasoning chicken
