The Cozy Cook

Book cover graphicThe Cozy Cookbook is here! Order Now!

Cajun Chicken Pasta

This Cajun Chicken Pasta has a delicious cream sauce with juicy chicken, tomatoes, and cheese! You will love this easy and delicious combination of Cajun flavors!

Cajun Chicken Pasta in a skillet with penne pasta, cream sauce, and tomatoes.

Cajun Chicken Pasta

This Cajun Chicken Pasta recipe is the best way to add some excitement to your dinner rotation! This flavorful cream sauce has the best combination of seasonings with diced tomatoes, juicy chicken, my favorite flavor enhancers, and penne pasta. This flavor profile has everything you need to keep things exciting!

Feel free to use any kind of pasta that you have on hand, and you can mix things up with different cheese combinations too! You’re going to love this recipe. Don’t miss my PRO tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Slice the chicken in half lengthwise to create 2 thinner slices. Season each side and dredge it in flour. Sear in olive oil. Set aside and let it rest for 10 minutes, then cut into strips.

Add the white wine and reduce by half. Melt the butter and add the garlic.

A plate of cooked chicken next to a skillet with wine, butter, and garlic.

Stir in the flour and cook for 1-2 minutes. Stir in the tomato paste. Combine the half and half, chicken broth, honey, hot sauce, and seasonings. Add it to the roux in small splashes, stirring continuously. Add the diced tomatoes. Bring to a gentle boil, then reduce heat to low and simmer while you boil the pasta to al dente. Stir in the cheese.

Making a Cajun Sauce with broth, cream, seasonings, and cheese.

Add the penne and stir to combine. Add the chicken and allow it to heat through. Optional: Add a little reserved pasta water if desired to control the consistency. Garnish with cilantro and serve!

Adding penne pasta and chicken to Cajun sauce in a skillet.

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.

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. 

A white bowl of Cajun Chicken Pasta with diced tomatoes and penne pasta.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Cajun Chicken Pasta

5 from 17 ratings
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!

Ingredients

Chicken

  • 1 large boneless skinless chicken breast
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons flour
  • 1-2 tablespoons olive oil

Pasta/Sauce

  • ½ cup dry white wine, see notes
  • 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
  • 1 tablespoon honey
  • 2 tablespoons hot sauce
  • 10 oz. Rotel tomatoes with green chilies, drained
  • ½ cup mozzarella cheese, shredded. See notes for other cheese options.
  • ½ cup cheddar cheese, shredded
  • ½ lb. penne

Seasonings

  • 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

For Serving

  • Fresh Cilantro

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.
  • Add the drained pasta and stir to combine. Add the chicken and let it warm through for 2 minutes.
  • If desired, add a little pasta water. (This adds a creamy finish and helps the pasta cling onto the sauce.)
  • Sprinkle with roughly chopped cilantro and serve!

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.

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.

Nutrition

Calories: 662kcal, Carbohydrates: 63g, Protein: 30g, Fat: 31g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 111mg, Sodium: 739mg, Potassium: 710mg, Fiber: 3g, Sugar: 13g, Vitamin A: 1565IU, Vitamin C: 15mg, Calcium: 306mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
This Cajun chicken pasta recipe takes just 30 minutes to make! Just like the Chili's version, it's loaded with perfectly cooked Penne that's smothered in a savory Parmesan cream sauce and topped with Blackened Cajun chicken and diced tomatoes. #pasta #cajun #cajunchicken #chicken #dinner #alfredo #parmesan #comfortfood #italianfood #chilis #copycat #penne

Order The Cozy Cookbook!

Easy Recipes. Extra Comfort.

Order your copy today!

Leave a Comment & Rate this Recipe

Your email address will not be published.

Click the Stars to Rate This Recipe




39 comments on “Cajun Chicken Pasta”

  1. I love your recipes and my 1st cozy cookbook. Do you plan for another book anytime soon.

    • Hi Carol! I’m so happy that you’re loving the Cookbook! I’ll be coming out with another one eventually, yes. It’ll be another collection of blog favorites, those recipes are being developed as we speak! 🙂

  2. Just made this!!!! It was fantastic. Not too spicy but you can add more hot sauce if you would like. Great flavor, thick sauce and amazingly cheesey!!

  3. This recipe was delicious! Made a ton for just me and the hubby so will share with a neighbor and freeze the rest. I cut the hot sauce down to one tablespoon as hubby doesn’t like a lot of heat. Still a little spicy for him but PERFECT for me:)

  4. My kids specifically ask for this pasta dish because they love it so much. DELICIOUS!

    • This is definitely a great one for the kiddos, my daughter and her friend loved it when I made if for them. I’m so happy your kids are enjoying it too Julie! Thanks so much for taking the time to leave a review!💖

  5. I am planning on making this for dinner tonight and I would love to add shrimp! 
    What would be the steps to add that? 
    Thank you! 

  6. This was a huge hit with my husband and his parents. Great flavor and pretty easy to make

  7. Best Cajun Alfredo I’ve ever had and so easy! Also made with gluten-free flower and fettuccine and it’s perfect!

    • This makes me so happy to hear Maria! I love the flavors of this one. Thanks so much for the great comments and for taking the time to leave a review!❤️

  8. Looking to freeze this dish as a whole my friend is having surgery and will not be able to cook I live too far away to make this fresh for her. Would it be okay to freeze everything together and do you have any tips for freezing and reheating altogether? 

    • Hi Ashley! You can make this meal, let it cool completely, and freeze it either as a whole or in portion sizes. Your friend would then want to let it thaw completely, and then I would recommend reheating it in a makeshift double boiler for the best results. Since this is a cream sauce it’s a better way to ensure that it gets restored back to it’s original consistency as much as possible. I also have a selection of freezer food here that you can look through. My Chicken Broccoli Rice casserole is a great meal to prepare ahead of time and freeze, then bake when ready to eat.

  9. Had this for dinner tonight and it was amazing! I served the chicken on the side because I can’t do spicy but my husband loves it so I did part of it without the Cajun seasoning. We loved it. Thanks for sharing. Comments on the buttermilk biscuits as well.

    • Sounds like you pulled off another great meal Diane, nice work!🙌 I love making some extra with this one since leftovers are so yummy😋. Thanks so much for your support!

As Seen On…