Hot and Fiery Cajun Chicken Pasta

Hi everyone! If you're craving a dinner that's bold and satisfying, then this hot and fiery Cajun chicken pasta is what you have to make tonight!

This recipe has been my new go-to quick pasta dish and I've become so hooked! It's perfect to make when you get home from a long day at work - it takes only about twenty minutes! You only need a few ingredients, and the star of this dish is a delectable pan-seared Cajun chicken. It's saucy and hot, absolutely delicious. Enjoy!

Serves: 1

  • 4 oz spaghetti
  • 6 oz chicken breast
  • 1 14-oz can diced tomato
  • 2 cloves of garlic, minced
  • 1 tsp + 1 tbsp Cajun seasoning
  • Salt and pepper to taste
  • Chili flakes
  • 2 tbsp olive oil
  • Basil, for garnish
  1. Season the chicken with salt, pepper and 1 tsp cajun seasoning. Then, heat a pan on medium heat. When the pan is hot, add 1 tbsp olive oil and sear the chicken on both sides until browned, about 3-4 minutes.
  2. In the meanwhile, add the tomatoes in a food processor and pulse for a few seconds to break them down. 
  3. Set chicken aside on a plate and add the remaining olive oil. Once oil is hot, add garlic and chilli flakes and cook for 30-40 seconds. 
  4. Add in the tomatoes and bring up to a simmer. Season with salt and cajun seasoning. Cook on medium heat until your sauce reduces and has a thick consistency.
  5. As the sauce cooks, cook the spaghetti as per package directions.
  6. Cut chicken into strips and add into the sauce to finish cooking along with any juices released  
  7. When the sauce has reached a thick, rich consistency, toss in the spaghetti and mix well. Garnish with fresh basil, serve hot and enjoy :)


  1. i love (almost) all cuisines ... EXCEPT cajun. so i'm rethinking the spice mix.

    also, you left out some (IMO) important recipe directions:

    1/ slice breast in half; pound to about 1/4-1/2" thickness.
    2/ mince garlic.
    3/ i think you might have meant *add 1 T. olive oil* to pan, when first cooking chicken, not *1 t.*
    4/ i'd add butter to finish the sauce; it enhances the tomato flavor so much.

    still not sure what spice or spice mix i'd use instead of cajun, but it DEFINITELY wouldn't be cajun. :) my first choice is usually za'atar, but in this case i don't think so. maybe something lemony, like a Cuban spice mix. would basil still go with that?

    1. Thanks for pointing out the errors in the post about the minced garlic and the oil, I'll fix that as you've pointed out. I personally love Cajun spice, and I really enjoy it with this recipe. I'm not really sure what goes in a Cuban spice mix. If you have a recipe for it, I'd be sure to give it a try and let you know how well basil would go with it.
      As for the chicken, the idea was to sear it on both sides and then finish cooking in the sauce, so I actually didn't pound it. And I agree that butter would be extremely delicious, but I didn't feel the need to add it to this particular recipe. You can go ahead and I'm sure it'll be great!


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