Description
A creamy and flavorful baked pasta dish combining Cajun-seasoned chicken with rich Garlic Herb Boursin cheese, roasted cherry tomatoes, and perfectly cooked penne pasta. This one-dish meal is easy to prepare, savory, and has a delightful hint of spice, making it ideal for weeknight dinners or gatherings.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons Cajun seasoning (divided)
Baked Cheese and Tomatoes
- 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)
- 1 teaspoon hot sauce (adjust to your spice preference)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken, cheese, and tomatoes.
- Prepare the Chicken: Slice the chicken breasts lengthwise to make four thinner pieces. Coat the chicken pieces in 1 tablespoon olive oil, then rub evenly with 3 tablespoons of Cajun seasoning. Arrange the chicken on a baking sheet.
- Assemble the Cheese and Tomatoes: In a 9 inch x 13 inch oven-safe casserole dish, add the Boursin cheese and cherry tomatoes. Drizzle the tomatoes with the remaining 2 tablespoons olive oil and season with salt and black pepper.
- Roast Chicken and Cheese Mixture: Place both the baking sheet with chicken and the casserole dish with cheese and tomatoes into the oven. Roast for 20 to 25 minutes until the chicken is cooked through and tomatoes are tender.
- Cook the Pasta: While roasting, bring a large pot of water to a boil on the stovetop. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta.
- Remove from Oven and Prep: Take out the casserole dish and chicken from the oven. Transfer the cooked chicken to a cutting board for dicing.
- Combine and Serve: To the casserole dish with baked Boursin and tomatoes, add the cooked pasta, reserved pasta water, 1 teaspoon hot sauce, and the remaining 1 tablespoon Cajun seasoning. Stir everything together to create a creamy, spicy sauce. Dice the chicken and fold it into the pasta mixture. Serve immediately.
Notes
- You can adjust the amount of hot sauce to make the dish more or less spicy.
- If you don’t have Cajun seasoning, you can substitute with a blend of paprika, garlic powder, onion powder, cayenne pepper, and dried oregano.
- Use medium pasta shells as an alternative to penne for a slightly different texture.
- Reserve pasta water enhances the sauce texture and helps to bind the ingredients.
- This dish can be garnished with fresh parsley or grated Parmesan for added flavor.
