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Creamy Cajun Chicken Pasta


This is an amazing, easy weeknight dish that can please the entire family! You can switch the protein if you'd like--think smoked sausage!




1 Tbsp olive oil 

1 Tbsp butter 

1 lb. boneless, skinless chicken breast or thighs, chopped

1 yellow onion, diced 

1 cup spinach chopped

½  lb. penne or rigatoni pasta, cooked al dente and drained

15 oz. fire roasted diced tomatoes 

2 cups chicken broth 

4 oz. cream cheese 

¼ cup heavy cream

2 green onions, sliced

2 tsp Cajun Lagniappe seasoning


  1. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  2. Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is hot and butter is melted. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color.
  3. Add the diced onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. The moisture from the onion will get up any delicious browned bits from the bottom of the skillet.
  4. Next, add the fire roasted diced tomatoes and spinach to the skillet and saute for 5-10 minutes. Then add chicken broth to the skillet. Stir just until everything is evenly combined and allow the broth to come up to a boil.
  5. Once boiling, turn the heat down to medium low and add the cooked pasta, cooking until the liquid is thick and saucy.
  6. Add the heavy cream and  cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.



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