Description
This Baked Boursin Cajun Chicken Pasta is a flavorful and comforting dish featuring tender Cajun-spiced chicken breasts baked alongside creamy Garlic Herb Boursin cheese and juicy cherry tomatoes. Tossed with perfectly cooked penne pasta and a touch of hot sauce, this easy oven-baked recipe comes together in just 40 minutes, making it an ideal weeknight dinner for six.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 4 tablespoons Cajun seasoning, divided
Cheese & 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 & Seasoning
- 1 pound penne pasta (or medium pasta shells)
- 1 teaspoon hot sauce (adjust to taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it reaches the right temperature for roasting the chicken and vegetables.
- Prepare Chicken: Slice the chicken breasts in half lengthwise to make 4 thinner pieces. Coat the chicken with 1 tablespoon of olive oil, then evenly sprinkle 3 tablespoons of Cajun seasoning over them. Place the seasoned chicken pieces on a baking sheet.
- Prepare 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, then season with ½ teaspoon salt and ½ teaspoon black pepper to enhance the flavors.
- Roast Chicken and Vegetables: Place both the baking sheet with chicken and the casserole dish with cheese and tomatoes into the oven. Roast for 20-25 minutes, allowing the chicken to cook through and the tomatoes to soften, while the cheese melts into a creamy sauce.
- Cook Pasta: While the chicken and vegetables roast, bring a large pot of salted water to a boil on the stove. Add the penne pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta thoroughly.
- Combine Ingredients: Remove the casserole dish and the chicken from the oven. Transfer the chicken to a cutting board. Add the cooked pasta, reserved pasta water, hot sauce, and the remaining 1 tablespoon Cajun seasoning to the dish with the Boursin and tomatoes. Stir well to combine all the ingredients into a cohesive sauce.
- Finish and Serve: Dice the roasted chicken into bite-sized pieces and fold it into the pasta mixture. Serve immediately while hot and enjoy this creamy, spicy pasta dish.
Notes
- You can adjust the amount of hot sauce based on your preferred spice level.
- If you do not have Cajun seasoning, a mix of paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper can be used as a substitute.
- Reserve some pasta water to help loosen the sauce and help it coat the pasta evenly.
- For a lower calorie version, consider using reduced-fat Boursin cheese or less cheese overall.
- This dish pairs well with a light green salad or steamed vegetables.
