Cajun Chicken Pasta
This Cajun Chicken Pasta has a delicious cream sauce with juicy chicken, tomatoes, and cheese! It makes an easy dinner idea that your family will love!
Nutrition Facts
Ingredients
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.
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Continue Reading at Thecozycook →Chef's Notes
Pro Tips
Cajun Seasoning: I use McCormick Cajun Seasoning, consider using reduced or no sodium seasoning if preferred.
Hot Sauce: I use Frank's Hot Sauce for this recipe.
Heat Level: For less heat, use just 1 tsp. of hot sauce and omit the cayenne/red pepper flakes. You can also use regular diced tomatoes instead of Rotel with green chilies.
Wine: Sauvignon Blanc, Chardonnay, and Pinot Grigio are great wine choices for this recipe. Chicken broth can be used if you don’t cook with wine.
Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
Cheese: Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are all great options for this, I like to use a combination of cheeses. Shred it from a block, packaged shredded cheese doesn’t melt quite as well. If using mozzarella, use low moisture/whole milk. I use Dragone brand.
Pasta: Any kind of pasta can be used for this recipe, tubed pasta with ridges will cling onto the sauce the best.
📘 Find this recipe on page 182 of my 2nd cookbook, Let's Eat!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat fairly well.
Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Comments & Photos
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Reviews from the Original Source
Incredible! Another recipe down and raved about by family. He said this is best one yet! Used fettuccine instead turned out amazing!
Another delicious dish! My family loves this Cajun Chicken Pasta recipe. I've made it a couple of times and it's just the best. We love your recipes, thank you Stephanie!
Another fantastic recipe! I have made so many different recipes from the Cozy Cook, and they are all the best and our favs. Thank you so much! The next one I will try is the Jalapeño Popper Chicken🌶️. My 14 year old asks me to make the Taco Pasta and Garlic chicken all the time.
Thanks again!!!
I usually don’t comment on recipes but this is the best thing I’ve cooked in a while. It was a little tedious with all the ingredients but it is AMAZING!
Wow, this came out super tasty. I had some Costco roto-chicken I needed to use up, so I adjusted accordingly, but the sauce, spice level, creamy cheeeezy goodness ROCKED!
I made this last night and it was so good! I substituted sparkling white grape juice for the wine and I think it made the dish a little sweeter.
Immediately after tasting it, I sent the link to my daughter and daughter-in-law! Definitely will be making this again!
This is the best recipe of all foods! It tasted amazing & immediately went into the regular dinner rotation!
I don't usually leave reviews, but I felt like I had to. This is absolutely restaurant quality food! I am always trying new recipes and rarely keep them in my rotation looking for the next best meal. This is now a favorite that will be cooked in my household for years to come. My daughter and I Love it! Thank You!!
Very, very good. A lot of steps but worth it. It was a great way to use up some wine, too. The sauce reminded me of a vodka sauce in looks but the taste was cheesy and not too spicy and delicious. 👏👏
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