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Quick and zesty, this Cajun chicken pasta mixes juicy chicken, spicy Cajun seasonings, creamy goodness, and tangy tomatoes. It's what we crave after wild days when we just want something bold, rich, and easy. My gang can't get enough of this one—it's the kind of meal that hits the spot with a little spice and a lot of comfort.
When I first cooked this up, it shot straight to the top of our go-to list for big celebrations and cozy weekends. We call on it whenever we need something a little over-the-top and yummy.
Tasty Ingredients
- Fresh cilantro: Adds a cool topping Chop it right before you eat for max flavor
- Brown sugar: Helps mellow out the acids and kicks in a mild sweetness
- Onion powder, dried basil, oregano, mustard powder, red pepper flakes, cayenne: Lots of spice and earthy flavor—use herbs that still smell strong
- Penne pasta: Tube pasta catches all that creamy sauce perfectly
- Cheddar cheese: Brings a rich, sharp bite Shred fresh for smooth melting
- Mozzarella cheese: Melts into stretchy, creamy goodness Shred it yourself for best results
- Rotel tomatoes with green chilies: Puts a tangy spin and a gentle kick Go for mild diced tomatoes if you’d rather keep it calm
- Honey: Touch of sweetness evens out the heat Try local options for even bolder flavor
- Hot sauce: Pops in some heat and zing Frank’s is always a win
- Chicken broth: Deepens the sauce Use unsalted so you can add your own amount of salt
- Half and half: Creamy magic in a carton or mixed at home
- Tomato paste: Ramps up the tomato factor Squeeze tubes make life easier
- Garlic: Classic and bold, find bright hard cloves for punchiest flavor
- Butter: Makes the sauce super smooth Unsalted is better
- Dry white wine: Brightens and deepens taste Use broth if you prefer it alcohol free
- Flour: Helps seal the chicken and thickens everything All-purpose does the job
- Olive oil: Sear chicken and add flavor Freshest oil always gives the best results
- Cajun seasoning: Packs in the spicy, smoky kick Pick your favorite brand or mix your own at home
- Boneless skinless chicken breast: Big, juicy bites Pick pieces that look plump and fresh
Simple How-To Steps
- Finish and Dish Up:
- Pour in a splash of pasta water for extra silkiness if you want Give everything a good toss and sprinkle with fresh cilantro Eat up while it’s still hot for the best flavor
- Put It All Together:
- Add the cooked penne and sliced chicken to your skillet Stir everything for about two minutes until nice and hot
- Cheese Time:
- Drop the heat to low and slowly shake in mozzarella and cheddar Stir it in for that perfect creamy melt
- Boil Your Pasta:
- Cook penne until just right Save a cup of the water before you strain
- Mix the Liquids:
- Carefully pour your half and half mix into the pan Keep stirring Bring it to a slow boil then lower the heat Chuck in those tomatoes and let it bubble gently without a lid
- Sauce Building:
- Toss in butter and garlic Give it a minute with lots of stirring Add flour and keep going one to two minutes until golden Stir in tomato paste until it's smooth
- Deglaze Time:
- Pour the wine into your skillet Turn the heat to medium Scrape up the bits stuck to the bottom Let wine cook down until it’s halved in about three minutes You’ll build awesome flavor here
- Fire Up Some Water:
- While the sauce is getting started, get a big pot of salted water boiling
- Sear the Chicken:
- Heat your skillet up with olive oil and cook the chicken About four to five minutes for each side, so it's crisp on the outside Let it rest for ten minutes and then slice up
- Get the Chicken Ready:
- Slice your chicken into thinner pieces Season all sides with Cajun spice Sprinkle on flour, push it in with your hands for an even coat
- Prep the Sauce Liquids:
- Mix half and half, broth, honey, hot sauce, and spices in a pitcher or cup with a spout Get everything else measured and set out too
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I always add Rotel tomatoes—they make the pasta bright and give it some extra excitement. Family huddles around the kitchen waiting for that finishing cilantro toss and the classic first bite—no one wants to miss it!
Keeping Leftovers Fresh
Leftovers go in a tight container in your fridge and stay good for three days. Freeze extra portions for longer, just wrap them up good and thaw overnight. If you want the sauce creamy again, skip the microwave and warm it low and slow on the stove or use a double boiler.
Easy Ingredient Swaps
No white wine? All broth works for deglazing. Don’t want things too spicy? Just use plain canned tomatoes instead of Rotel. If there’s no cheddar or mozzarella, a Monterey Jack mix gets it nice and gooey. Gluten free? Swap pasta and use cornstarch instead of flour—it’s just as easy.
How to Serve It Up
Have this with crisp green salad or some garlicky bread to scoop up all that sauce. Fancy more veggies? Stir in some sautéed peppers or spinach before you serve. This one’s a crowd-pleaser whether it’s family night or hanging with friends.
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Where It Comes From
This dish brings the spicy heart of Louisiana Cajun flavors—think paprika, garlic, cayenne, and herbs. You’ll find these in classic southern dishes like jambalaya. Mixing creamy pasta with bold Cajun heat is all about uniting American Southern and Italian-American comfort food traditions. Now, everyone makes it their own at home!
Recipe FAQs
- → Which pasta shapes hold up best here?
Penne is awesome, but any tube pasta with ridges grabs onto the sauce, making every bite pop with flavor.
- → How can I make this less spicy?
Just cut back the hot sauce, leave out the cayenne, or switch to plain tomatoes for a gentler touch.
- → Can chicken broth swap in for the white wine?
You sure can—chicken broth does the trick beautifully for that part of the sauce.
- → Which cheeses work best for melting into the sauce?
Go for mozzarella, cheddar, Monterey Jack, or a Jack blend. Grab a cheese block and shred it yourself if you can, it melts the smoothest.
- → What's the best way to store and reheat leftovers?
Keep leftovers sealed up in the fridge for up to 3 days or freeze for 3 months. Warm them up slow and steady on the stove—double boiler is great if you have one.
- → Are chicken thighs okay instead of breasts?
Totally—grab boneless, skinless thighs if you want juicier bites.