Description
This Baked Boursin Cajun Chicken Pasta is a creamy, flavorful dish featuring tender Cajun-seasoned chicken breasts baked alongside garlic herb Boursin cheese and juicy cherry tomatoes. Tossed with penne pasta and a touch of hot sauce, it offers a perfect balance of spice and creaminess in a simple, one-pan meal ready in just 40 minutes.
Ingredients
Scale
Chicken
- 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 Seasoning
- 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 to prepare for baking the chicken and cheese mixture.
- Prepare the chicken: Slice the chicken breasts lengthwise to create 4 thinner pieces. Coat them with 1 tablespoon olive oil and 3 tablespoons Cajun seasoning. Arrange the chicken on a baking sheet.
- Arrange cheese and tomatoes: In a 9×13 inch oven-safe casserole dish, combine the Boursin cheese with cherry tomatoes. Drizzle the tomatoes with the remaining 2 tablespoons olive oil, and season with salt and pepper.
- Bake chicken and cheese mixture: Place both the baking sheet with chicken and the casserole dish in the oven. Roast for 20-25 minutes until the chicken is cooked through and the cheese tomatoes have softened.
- Cook the pasta: While baking, bring a large pot of water to a boil on the stove. Add the penne pasta and cook according to the package directions. Before draining, reserve 1 cup of the pasta water and then drain the pasta.
- Remove and rest chicken: Take the casserole dish and baking sheet out of the oven. Transfer the baked chicken to a cutting board to rest briefly.
- Combine pasta and sauce: Add the cooked pasta, reserved pasta water, hot sauce, and the remaining tablespoon of Cajun seasoning into the casserole dish with the Boursin cheese and roasted tomatoes. Stir to create a creamy sauce.
- Dice chicken and serve: Cut the rested chicken into bite-sized pieces and fold it into the creamy pasta mixture. Serve immediately for the best flavor and texture.
Notes
- You can adjust the hot sauce quantity to suit your preferred spice level.
- Using penne or similar shaped pasta helps hold the creamy sauce better.
- Resting the chicken after baking ensures it stays juicy when diced.
- If you prefer less spicy food, reduce or omit Cajun seasoning.
- Reserve pasta water adds necessary moisture and helps bind the sauce.
