Description
This Baked Boursin Cajun Chicken Pasta is a flavorful and creamy one-dish meal that combines tender Cajun-spiced chicken with roasted cherry tomatoes and rich Garlic Herb Boursin cheese. The dish is oven-roasted to perfection and mixed with perfectly cooked penne pasta, delivering a comforting yet zesty dinner ready in just 40 minutes. Ideal for a cozy weeknight meal that offers a delicious balance of spice, creaminess, and fresh tomato brightness.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil (divided)
- 4 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 about 4 cups)
- ½ teaspoon salt
- ½ teaspoon black pepper
Pasta and Sauces
- 1 pound penne pasta (or medium pasta shells)
- 1 teaspoon hot sauce (adjust to your spice preference)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare it for roasting the chicken and tomatoes.
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create 4 even pieces. Coat the chicken with 1 tablespoon of olive oil and then evenly sprinkle 3 tablespoons of Cajun seasoning over them. Place the seasoned chicken on a baking sheet for roasting.
- Prepare the Cheese and Tomatoes: In a 9×13 inch oven-safe casserole dish, combine the Boursin cheese and cherry tomatoes. Drizzle the tomatoes with the remaining 2 tablespoons of olive oil and season with salt and black pepper to enhance their flavors.
- Roast Chicken, Cheese, and Tomatoes: Put both the baking sheet with chicken and the casserole dish with cheese and tomatoes into the preheated oven. Roast for 20 to 25 minutes until the chicken is cooked through and the tomatoes start to blister and soften.
- Cook the Pasta: While the oven is working, bring a large pot of salted water to a boil on the stovetop. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water and then drain the pasta completely.
- Prepare for Mixing: Remove the casserole dish with cheese and tomatoes from the oven. Take the chicken out of the oven and transfer it to a cutting board for slicing.
- Combine Pasta and Sauce: Add the cooked pasta, reserved pasta water, hot sauce, and the remaining 1 tablespoon of Cajun seasoning to the casserole dish containing the melted Boursin cheese and tomatoes. Stir well to blend the creamy sauce evenly.
- Slice Chicken and Serve: Dice the roasted chicken into bite-sized pieces and fold it into the pasta mixture. Serve the dish immediately while warm for a delightful creamy and spicy meal.
Notes
- You can adjust the hot sauce amount to control the spice level to your preference.
- If you prefer less spicy food, reduce the Cajun seasoning or use a mild version.
- Use penne or medium pasta shells for best sauce clinging and texture.
- Reserve pasta water to help loosen and enhance the creaminess of the sauce if it becomes too thick.
- Serve with a side of steamed or roasted vegetables for a complete meal.
- Leftovers can be stored refrigerated in an airtight container for up to 3 days.
