Creamy Tomato Cajun Chicken Pasta
Cajun chicken and farfalle pasta tossed in deliciously creamy tomato sauce sprinkled with fresh chopped parsley and green onions.
Ingredients
- 1 lb. chicken breasts (boneless, skinless) cut into cubes
- ½ lb farfalle pasta or other short cut pasta
- ½ tbsp oil
- 1 tablespoon butter
- 1 cup onion diced
- 3 cloves garlic minced
- 1 15 oz. can diced tomatoes with juices
- 1 cup heavy cream
- 1 tablespoon honey
- ⅓ cup parmesan cheese
- 1 tbsp fresh green onions chopped, optional
- 1 tablespoon fresh parsley chopped, optional
cajun seasoning
- ½ teaspoon cayenne pepper
- 2 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ teaspoon dried thyme
- ½ 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 tablespoon 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 ½ 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!
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