Description
This Baked Boursin Cajun Chicken Pasta is a flavorful and creamy dish featuring tender Cajun-seasoned chicken breasts baked alongside garlic herb Boursin cheese and roasted cherry tomatoes. Combined with perfectly cooked penne pasta and a touch of hot sauce, this recipe delivers a rich, comforting meal with layers of spice and creaminess, perfect for a hearty dinner in just 40 minutes.
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 Additional Flavorings
- 1 pound penne pasta (or medium pasta shells)
- 1 teaspoon hot sauce (adjust to your spice preference)
Instructions
- Preheat the Oven: Preheat your oven to 400°F to prepare for baking the chicken and the Boursin cheese with tomatoes.
- Prepare the Chicken: Slice the chicken breasts in half lengthwise so you have four thinner pieces. Coat the chicken evenly with 1 tablespoon of olive oil, then season all over with 3 tablespoons of Cajun seasoning. Arrange the chicken on a baking sheet ready for roasting.
- Mix Cheese and Tomatoes: In a 9×13 inch oven-safe casserole dish, add the Garlic Herb Boursin cheese along with the cherry tomatoes. Drizzle the remaining 2 tablespoons of olive oil over the tomatoes, then season with salt and black pepper to taste.
- Bake Chicken and Cheese Mixture: Place both the baking sheet with chicken and the casserole dish with cheese and tomatoes in the oven. Roast for 20-25 minutes until the chicken is cooked through and the tomatoes have softened.
- Cook Pasta: While baking, bring a large pot of water to a boil on the stovetop. Add the penne pasta and cook according to package instructions until al dente. Before draining, scoop out 1 cup of the pasta cooking water and set aside.
- Remove from Oven: Take the baking dish of Boursin and tomatoes out of the oven and also remove the chicken breasts from the baking sheet. Transfer the chicken to a cutting board for slicing.
- Combine Pasta and Sauce: Add the cooked pasta, reserved pasta water, hot sauce, and the remaining 1 tablespoon of Cajun seasoning to the casserole dish with Boursin and tomatoes. Stir everything gently to combine into a creamy sauce.
- Slice Chicken and Serve: Dice the roasted Cajun chicken and mix it into the pasta. Serve immediately for a warm, flavorful entree.
Notes
- Adjust the amount of hot sauce to control the spice level to your preference.
- If you can’t find Boursin cheese, a creamy garlic herb cheese spread can be substituted.
- Use penne or medium pasta shells for best results to hold the sauce well.
- Save some pasta water before draining; it helps to loosen the sauce and keep it creamy.
- Make sure chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
