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Baked Boursin Cajun Chicken Pasta Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Baked Boursin Cajun Chicken Pasta is a creamy, flavorful dish combining tender Cajun-seasoned chicken breasts with garlic herb Boursin cheese, juicy roasted cherry tomatoes, and perfectly cooked penne pasta. Roasted in the oven for an easy, one-pan meal, it’s a deliciously spicy and cheesy dinner perfect for family nights or entertaining guests.

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 4 cups)
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Pasta and Sauce

  • 1 pound penne pasta (or medium pasta shells)
  • 1 teaspoon hot sauce (adjust to your spice preference)

Instructions

  1. Preheat the oven: Preheat the oven to 400°F to ensure it’s hot and ready for roasting the chicken and vegetables.
  2. Prepare the chicken: Slice the chicken breasts in half lengthwise to create four thin pieces. Coat the chicken with 1 tablespoon of olive oil, then evenly sprinkle 3 tablespoons of Cajun seasoning over the chicken, making sure each piece is well seasoned. Place the chicken breasts on a baking sheet in a single layer.
  3. Assemble the cheese and tomatoes: In a 9 inch by 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 ½ teaspoon salt and ½ teaspoon black pepper for balanced flavor.
  4. Roast chicken and vegetables: Place both the baking sheet with chicken and the casserole dish with cheese and tomatoes into the preheated oven. Roast everything for 20 to 25 minutes, allowing the chicken to cook through and the tomatoes to soften and release their juices.
  5. Cook the pasta: While the chicken and vegetables roast, bring a large pot of salted water to boil on the stovetop. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the starchy pasta cooking water before draining the pasta.
  6. Remove from oven and slice chicken: Carefully take out the casserole dish and baking sheet from the oven. Transfer the chicken pieces to a cutting board and dice into bite-sized pieces.
  7. Combine pasta and sauce: To the casserole dish with the Boursin and roasted tomatoes, add the cooked pasta, reserved pasta water, 1 teaspoon hot sauce (or more to taste), and the remaining 1 tablespoon of Cajun seasoning. Stir everything well to create a creamy, spicy sauce that coats the pasta evenly.
  8. Add chicken and serve: Mix the diced Cajun chicken into the pasta mixture. Serve immediately while hot for the best texture and flavor.

Notes

  • Adjust the amount of hot sauce based on your preferred spice level.
  • If you don’t have Boursin cheese, cream cheese mixed with garlic and herbs can be a substitute.
  • Saving pasta water is crucial as it helps to loosen the sauce and bind everything together.
  • Use medium pasta shells if penne is unavailable; they both hold sauce well.
  • Make sure chicken is cooked to an internal temperature of 165°F for safety.

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Find it online: https://quickpantrymeals.com/baked-boursin-cajun-chicken-pasta-recipe/