Description
This Baked Boursin Cajun Chicken Pasta is a flavorful and creamy dish featuring tender Cajun-spiced chicken baked alongside garlic herb Boursin cheese and juicy cherry tomatoes. Tossed with perfectly cooked penne pasta and a hint of hot sauce, this recipe brings a satisfying Cajun twist to a comforting pasta bake that’s perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons Cajun seasoning (divided)
Cheese and Vegetables
- 10.4 ounces Garlic Herb Boursin Cheese (two 5.2 ounce packages)
- 2 pints cherry tomatoes (20-24 ounces or 4 cups)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Pasta
- 1 pound penne pasta (or medium pasta shells)
Additional Flavoring
- 1 teaspoon hot sauce (adjust to your spice preference)
- 1 tablespoon Cajun seasoning (remaining)
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) to prepare for baking the chicken and cheese-tomato mixture.
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create 4 thinner pieces. Coat them evenly with 1 tablespoon olive oil and 3 tablespoons Cajun seasoning. Arrange the coated chicken pieces on a baking sheet.
- Prepare cheese and tomatoes: In a 9 x 13-inch oven-safe casserole dish, add the Boursin cheese and cherry tomatoes. Drizzle the tomatoes with the remaining 2 tablespoons of olive oil, then season with salt and black pepper for balanced flavor.
- Bake chicken and vegetables: Place both the baking sheet with chicken and the casserole dish with cheese and tomatoes in the preheated oven. Roast for 20-25 minutes until chicken is cooked through and tomatoes are softened.
- Cook the pasta: While baking, bring a large pot of water to boil on the stovetop. Add the penne pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta water and set it aside.
- Remove from oven: Take out both the chicken and casserole dish from the oven. Transfer the chicken from the baking sheet to a cutting board to rest.
- Combine pasta with sauce and chicken: Add the cooked pasta, reserved pasta water, 1 teaspoon hot sauce, and remaining tablespoon of Cajun seasoning to the casserole dish with Boursin and roasted tomatoes. Stir well to combine into a creamy sauce. Dice the rested chicken pieces and fold them into the pasta mixture.
- Serve: Serve the creamy Cajun chicken pasta immediately, enjoying the blend of spicy, creamy, and fresh tomato flavors.
Notes
- Adjust the amount of Cajun seasoning and hot sauce to suit your preferred spice level.
- For a lower-fat version, use a reduced-fat Boursin or substitute with lower-fat cream cheese.
- If you can’t find Boursin cheese, a mix of cream cheese and garlic herb seasonings can be used.
- Reserve pasta water is key to creating a smooth and well-emulsified sauce.
- Use penne or medium pasta shells, but feel free to use other short pasta shapes if preferred.
