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Cajun Chicken Pasta
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Ingredients
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Step by step
Method
8 steps
- 1
Make the seasoning blend: stir the 1 1/2 tsp Cajun seasoning, brown sugar, onion powder, basil, oregano, mustard powder, red pepper flakes, and cayenne together. Set aside.
- 2
Bring a large pot of salted water to a boil and cook the penne until al dente. Drain.
- 3
Cut the chicken into 1-inch pieces and toss with 1 tsp Cajun seasoning, then with 2 Tbsp flour. Heat 1 Tbsp olive oil in a large deep skillet over medium-high and cook the chicken 5 to 6 minutes, turning, until golden and cooked through to 165°F. Move it to a plate.
- 4
Pour the white wine into the hot pan and scrape up the browned bits. Let it simmer until almost gone, about 2 minutes.
- 5
Turn the heat to medium and melt the butter. Add the garlic and cook 30 seconds, then whisk in the remaining 2 Tbsp flour and the tomato paste and cook 1 minute.
- 6
Slowly whisk in the half and half and chicken broth, then the seasoning blend, hot sauce, and honey. Simmer 3 to 4 minutes, until thickened.
- 7
Stir in the drained Rotel, then the mozzarella and cheddar a handful at a time until smooth. Add the pasta and chicken and toss until everything is coated and hot.
- 8
Top with fresh cilantro and serve right away.