Creamy Tomato Chicken Cajun Pasta – Cajun chicken and farfalle pasta tossed in deliciously creamy tomato sauce sprinkled with fresh chopped parsley and green onions.
This recipe serves about 4 people.
Ingredients you need for this recipe:
- Chicken Breasts or Thighs (boneless, skinless) – Cut into cubes. You’ll need about a pound.
- Farfalle Pasta – Or other short cut pasta.
- Onion -Yellow, white, or red all work great in this recipe.
- Garlic – Fresh garlic is best in this recipe.
- Heavy Cream – Adds a delicious rich and creamy flavor to the sauce.
- Diced Tomatoes – You’ll need one 15 oz. can diced tomatoes in this recipe. You can also substitute for one 15 oz. can tomato sauce.
- Butter – Salted or unsalted butter both work great in this recipe.
- Parmesan Cheese – Fresh parmesan cheese is best in this recipe, you can also use romano cheese.
- Honey – Adds a delicious sweetness and flavor to the chicken to balance out the heat.
- Oil – olive, avocado, canola or whatever oil you prefer using when cooking.
- Cajun Seasoning: (cayenne pepper + paprika + black pepper + garlic powder + onion powder + dried parsley + dried oregano +dried basil + dried thyme) You can also use your favorite store bought cajun seasoning.
- Fresh Parsley – Optional garnish.
- Fresh Green Onion – Optional garnish.
Tools to have handy:
- Mixing Bowl – To mix the cubed chicken in with the cajun seasoning.
- Dutch Oven or Large Saucepan – To boil the pasta & to cook your chicken/pasta sauce.
- Cooking Spoon – To stir while you are cooking.
- Cutting Board _ For chopping up the onion.
- Chef Knife – Chopping the onion.
- Measuring Spoons + Cups – To ensure all of your ingredients are properly measured.
How to make Creamy Tomato Cajun Chicken Pasta:
In a small bowl, mix spices to make the cajun seasoning.
In another bowl, add cubed chicken and toss to fully coat in 1 tbsp cajun seasoning.
Cook your short cut pasta according to package instructions for al dente. Drain and set aside for later.
Add butter and oil to a large skillet over medium-high heat. Add chicken to the hot skillet and cook until golden brown, turning chicken over halfway through.
Drizzle honey over chicken and toss to combine. Chicken will be 165 degrees when fully cooked. Remove chicken from skillet and transfer to a plate, leaving any juices in the skillet.
In the same skillet, add chopped onion. Cook, stirring occasionally, until onions are soft. Add minced garlic and diced tomatoes and sprinkle in 1 1/2 teaspoons of cajun seasoning.
Bring to a low simmer, while stirring frequently, slowly pour in heavy cream until fully incorporated into the sauce. Break up tomatoes using your cooking spoon.
Add chicken back to the skillet along with the cooked pasta. Sprinkle in parmesan cheese and stir to combine.
Sprinkle with chopped green onion and chopped parsley (optional). Enjoy!
If you enjoyed this recipe, here are a few more of my favorite pasta recipes:
Creamy Chipotle Chicken Pasta – Fettuccine tossed in a creamy chipotle sauce with chicken, corn, diced tomatoes and a sprinkle of fresh chopped parsley and parmesan cheese.
Crockpot Italian Meatballs – My crockpot meatballs are not only super easy and packed with flavor, but they are so tender and delicious and melt in your mouth with every single bite.
Southwest Chicken Alfredo – Creamy and delicious southwest style chicken pasta is the perfect easy dinner recipe. Made with seasoned pan seared chicken, onions, garlic and penne pasta tossed in a mouthwatering southwest style cream sauce.
Chicken Parmesan – Crispy breaded baked chicken topped with melted mozzarella cheese. Serve over a bed of pasta with marinara sauce.
Creamy Tomato Cajun Chicken Pasta
Ingredients
- 1 lb. chicken breasts (boneless, skinless) cut into cubes
- 1/2 lb farfalle pasta or other short cut pasta
- 1/2 tbsp oil
- 1 tbsp butter
- 1 cup onion diced
- 3 cloves garlic minced
- 1 15 oz. can diced tomatoes with juices
- 1 cup heavy cream
- 1 tbsp honey
- 1/3 cup parmesan cheese
- 1 tbsp fresh green onions chopped, optional
- 1 tbsp fresh parsley chopped, optional
cajun seasoning
- 1/2 tsp cayenne pepper
- 2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp dried thyme
- 1/2 tsp dried basil
Instructions
- In a small bowl, mix spices to make the cajun seasoning.
- In another bowl, add cubed chicken and toss to fully coat in 1 tbsp cajun seasoning.
- Cook your short cut pasta according to package instructions for al dente. Drain and set aside for later.
- Add butter and oil to a large skillet over medium-high heat. Add chicken to the hot skillet and cook until golden brown, turning chicken over halfway through.
- Drizzle honey over chicken and toss to combine. Chicken will be 165 degrees when fully cooked. Remove chicken from skillet and transfer to a plate, leaving any juices in the skillet.
- In the same skillet, add chopped onion. Cook, stirring occasionally, until onions are soft. Add minced garlic and diced tomatoes and sprinkle in 1 1/2 teaspoons of cajun seasoning.
- Bring to a low simmer, while stirring frequently, slowly pour in heavy cream until fully incorporated into the sauce. Break up tomatoes using your cooking spoon.
- Add chicken back to the skillet along with the cooked pasta. Sprinkle in parmesan cheese and stir to combine.
- Sprinkle with chopped green onion and chopped parsley (optional). Enjoy!
This was great. I made a few modifications: I basically tripled the garlic (always do! haha), and added bell pepper and yellow squash – simply added after sautéing the onion. Cooked them about 8/10 minutes then continued with the recipe. The veggies added some nice flavor and lightness. Also used a can of fire roasted tomatoes.
Loved the sauce this made with the chicken and the pasta.
This was delicious! Modifications that I had to make, 1. instead of cream cheese I strained Greek yogourt through cheese cloth 2. Instead of pasta water I used water 3. I added shrimp with the chicken. 4. Used rotini noodles instead of farfalle because they don’t make gluten free farfalle. My husband and 3 year old loved it, it wasn’t too spicy. I sent the recipe to my sisters.
Hi Robin! Thank you for the review! So happy you enjoyed it :)Amanda