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Main Course, Pasta

Cajun Chicken Pasta

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Cajun Chicken Pasta

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Cajun Chicken Pasta

Yield4
Prep15 min
Cook35 min
Total50 min

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Ingredients

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Step by step

Method

8 steps

  1. 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. 2

    Bring a large pot of salted water to a boil and cook the penne until al dente. Drain.

  3. 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. 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. 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. 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. 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. 8

    Top with fresh cilantro and serve right away.

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