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Here’s a comforting Cajun chicken pasta that combines tender pieces of chicken, tons of big flavor from Cajun spice blends, creamy sauce, and little bursts of tomato. It hits the spot after a long day. My family always cheers when this is on the menu, especially when we want something with a little zing. It fills everyone up and leaves nothing but happy faces at the table.
The very first time I whipped this up, it instantly became the top birthday and weekend request. Whenever we need something a little fancier and extra tasty, this is it.
Irresistible Ingredients
- Fresh cilantro: Sprinkle on at the very end for that fresh boost Chop just before serving so the flavor really pops
- Brown sugar: Just a bit sweetens things and cuts through any tang
- Onion powder, dried basil, oregano, mustard powder, red pepper flakes, cayenne: These dry spices round everything out Double check your herbs smell nice and aren’t too old
- Penne pasta: All those little tubes grab the creamy sauce Choose ones with grooves if you can
- Cheddar cheese: Offers classic sharpness and melts best when you shred it yourself
- Mozzarella cheese: Stretchy and creamy after melting Shred off the block for best results
- Rotel tomatoes with green chilies: For a pop of color and soft heat Sub with diced tomatoes if you want it milder
- Honey: A touch of local honey adds mellow sweetness
- Hot sauce: Splash in some tangy kick Opt for Frank’s or anything you love
- Chicken broth: Makes everything taste savory Go for low sodium so you can control the flavor
- Half and half: This gives that creamy backbone Use the milk and cream combo or grab the carton
- Tomato paste: Brings deep tomato flavor with bold color The tube does wonders for easy measuring
- Garlic: Essential to the base Go for plump, fresh cloves if possible
- Butter: Gives the sauce richness Real unsalted is always best
- Dry white wine: Adds depth and brightness Use what you like to drink or swap for broth
- Flour: Coats the chicken lightly and thickens sauce Unbleached works nicely
- Olive oil: Great for browning and building up flavor Use a fresh bottle for best taste
- Cajun seasoning: Brings that classic flavor and heat Pick your favorite blend or make your own
- Boneless skinless chicken breast: This makes it a stick-to-your-ribs meal Go for thick pieces that look fresh
Easy Steps to Make It
- Finish and Dig In:
- Add a splash of the saved pasta water if you want things extra creamy. Mix it all up, pile on cilantro, and dig in right away for best taste.
- Put Everything Together:
- Toss the drained pasta right in the skillet with the sauce. Add the sliced chicken too, stir a few minutes until everything’s cozy and hot.
- Melt Down the Cheese:
- Keep the heat low. Sprinkle in handfuls of cheddar and mozzarella, stirring until the sauce’s nice and gooey.
- Boil the Pasta:
- Now drop in your penne and cook until just al dente. Save a big mug of pasta water before draining.
- Mix Up the Liquid Stuff:
- Pour in your pre-mixed half and half combo, stirring nonstop. Let it barely simmer and add in tomatoes. Watch it gently cook uncovered.
- Start That Sauce:
- Drop in butter and garlic, let it cook a minute. Stir in flour, give it a little time to go golden, then work in tomato paste until smooth.
- Scrape That Skillet:
- Deglaze on medium with the wine, scraping any browned bits into the sauce. Let wine cook down about three minutes so the flavor is super rich.
- Crank Up the Pasta Water:
- Get that big pot of salty water boiling while your sauce comes together.
- Sear the Chicken:
- Pop the chicken into hot oil and cook each side four or five minutes until crisp and golden. Let it chill out for ten minutes, then slice into strips.
- Get the Chicken Prepped:
- Cut your chicken into thin cutlets, pat them dry, shake Cajun spice over each side, and dust them with flour, pressing so it sticks.
- Prep Your Sauce Mix:
- Measure out half and half, broth, honey, hot sauce, and your seasonings in a spouted cup so you’re ready to go. Make sure all the rest is measured ahead of time.
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The Rotel tomatoes are my not-so-secret upgrade here They bring lots of color and a gentle spice boost Everybody always crowds around for that last sprinkle of cilantro and those first tasty forkfuls
Clever Storage Advice
Pop leftovers in a sealed container and they’ll be good in the fridge for up to three days. For more time, spoon single portions into freezer bags and thaw overnight in the fridge. When reheating, gentle stovetop heat keeps the sauce smooth. Skip the microwave if you don’t want your sauce to separate.
Swap Options
No wine in the house? All broth works fine for deglazing. Want things less spicy? Switch Rotel tomatoes for plain diced ones. Out of mozzarella or cheddar? Try Monterey jack, or cheddar jack instead. You can use gluten free pasta and cornstarch instead of flour if you need to avoid gluten.
Fresh Serving Ideas
Add a side of crisp leafy salad or pull-apart garlic bread to soak up all that sauce. Feeling healthy? Toss in sautéed peppers or spinach just before scooping into bowls. This is perfect for a cozy night with family or even sharing with friends around the table.
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Where It Comes From
This dish is a spin on spicy, bold Louisiana Cajun food—think classic layers of garlic, paprika, cayenne, and herbs. It borrows creamy pasta vibes straight from Italian American kitchens. That mix of heat, herbs, and creamy noodles has become a favorite across the country.
Frequently Asked Questions
- → What kind of pasta should I use here?
Rotini, penne, or any pasta with grooves grabs onto all that sauce. It really amps up the flavor in every bite.
- → How can I make this less spicy?
Just skip or cut back on the hot sauce and cayenne, or stick to mild tomatoes instead of Rotel. Totally up to your taste buds.
- → What do I swap for the wine?
No worries—just pour in some chicken broth instead of wine. Still turns out creamy and tasty.
- → Which cheeses get nice and melty here?
Shred your own mozzarella, cheddar, Monterey Jack, or Cheddar Jack. It melts smoother than pre-shredded stuff.
- → Tips for storing and reheating leftovers?
Pop any extras in a tight-lid container in your fridge for 3 days, or freeze up to 3 months. Warm it up smooth on your stove, low and slow, even better if you’ve got a double boiler.
- → Can I swap in chicken thighs for breasts?
Definitely, boneless thighs make things extra juicy if that's what you prefer.