Go Back

Cajun Chicken Pasta

Delicious spicy chicken pasta that tastes just like Chili's!
Prep Time30 mins
Cook Time15 mins
Course: Main Course
Servings: 4 people


  • 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


The key to this recipe is the Badia cajun seasoning.  It has to be Badia or it will be too salty.  This is a spicy recipe, you can use the Spicy Rotel tomatoes if you like it super hot.  Simple and quick!