Ya’ll, if I go to a restaurant where pasta is served, you better believe I’m going to order it! And if it’s spicy or Cajun-flavored, that’s the one I’m going to order for sure. So when I found this recipe for spicy cajun pasta, I was all in. This is my go-to dish for company, because it really tastes just like a restaurant (Okay, Chili’s. It tastes like Chili’s which is kind of cheesy but it’s really good and you don’t have to hassle with the apple martinis and basketball game in the background either). The absolute key to this recipe is the Badia cajun seasoning, it’s got to be Badia for it to work! The original recipe calls for a homemade Alfredo sauce so by all means, feel free but honestly, once you add in the seasoning, the premade jar works just as well!
Cajun Chicken Pasta
- 4 chicken breasts (can also use tenderloins)
- 1 jar Alfredo pasta sauce (I like Ragu brand for this)
- 1 15 oz. can Rotel diced tomatoes (use the spicy if you like things super hot)
- 8 oz penne or farfalle pasta
- 1/4 cup Badia cajun seasoning
- 1 tbsp olive oil
- 2 tbsp vegetable oil
- 1/4 cup grated Parmesan for garnish if desired
- Chop chicken breasts into small strips or chunks
- Start cooking pasta according to package instructions (you can be cooking the pasta while you saute the chicken)
- In a ziploc bag, toss chopped chicken breasts with olive oil and Badia seasoning till well coated
- Heat 2 tbsp vegetable oil in skillet. When hot, toss in coated chicken and cook till done, about 5-6 minutes per side. I actually use a lot more oil than this as you don't want the seasoning to stick, but it's down to you.
- When done, take the chicken out of pan, drain any excess oil and pour the jar of Alfredo sauce into the pan. Heat on low till warm. The chicken seasoning will mix in with the Alfredo.
- Drain can of Rotel tomatoes, add once sauce is heated through.
- Add chicken back into the sauce, stir lightly to mix and coat.
- Serve hot over pasta
You can also get fancy and garnish with Roma tomatoes if you’re feeling a little extra!