If you love an easy, comforting meal that’s packed with flavor, this Cajun Chicken Pasta with baked Boursin cheese is a must-try. Tender Cajun-seasoned chicken roasts in the oven alongside garlic-herb Boursin and sweet cherry tomatoes. The melted Boursin, roasted tomatoes, and sliced chicken are tossed with pasta, extra Cajun seasoning, and a splash of hot sauce for an unbelievably creamy, savory pasta that’s perfect for weeknights or a relaxed weekend dinner.
Why you’ll love this pasta dish
- Bold, balanced flavor. Creamy garlic-herb Boursin melts into the pasta to form a rich sauce, while roasted cherry tomatoes add natural sweetness and Cajun seasoning brings bright, smoky heat.
- Fast and simple. With just 15 minutes of hands-on work and about 40 minutes total, this recipe is ideal for busy weeknights and cooks easily in one oven and one pot.
- Flexible and adaptable. Add more vegetables, swap the protein, or dial the spice up or down—this recipe takes well to substitutions and tweaks.
Ingredients
Below are the ingredients that create the creamy, flavorful base of this Cajun chicken pasta, plus substitution ideas. For the exact measurements and full recipe, see the recipe card further down on this page.
- Boneless, skinless chicken breasts (or thighs) – slice breasts in half horizontally so you have four thin pieces no more than 1/2 inch thick for even cooking.
- Olive oil – divided for coating the chicken and tossing the tomatoes.
- Cajun seasoning – a blend of paprika, garlic and onion powders, salt, and pepper. Use a store-bought mix or your favorite homemade blend. Divide between the chicken and the pasta for maximum flavor.
- Boursin cheese – garlic-and-herb Boursin works best here. Two 5.2-ounce rounds melt into a creamy sauce that coats the pasta beautifully.
- Cherry tomatoes – two pints (about 20–24 ounces). Roasting concentrates their sweetness and creates a saucy pop when they burst.
- Salt and black pepper – to season the tomatoes before roasting.
- Penne pasta – or medium shells, rotini, or your preferred short pasta.
- Hot sauce – adds brightness and heat; adjust to taste.
Instructions
These step-by-step instructions will guide you through roasting, cooking the pasta, and combining everything into a creamy, well-seasoned dish. Photos are included below to help visualize each stage.
- Prep the chicken. Slice two chicken breasts in half horizontally to create four thin pieces. Toss them with 1 tablespoon olive oil and about 3 tablespoons Cajun seasoning so they’re evenly coated. Arrange on a parchment-lined baking sheet.
- Prep the Boursin and tomatoes. Place two rounds of garlic-herb Boursin in the center of a 9-by-13-inch oven-safe dish and surround them with the cherry tomatoes. Drizzle the tomatoes with the remaining olive oil and season with salt and pepper.
- Roast. Preheat the oven to 400°F (200°C). Roast the chicken on its sheet and the casserole of cheese and tomatoes in the oven at the same time for 20–25 minutes, until the Boursin is melted, many tomatoes have burst, and the chicken reaches 165°F (74°C) internal temperature.
- Cook the pasta. While the oven is working, boil a large pot of water and cook 1 pound of penne according to package directions. Before draining, reserve 1 cup of pasta cooking water.
- Toss everything together. When the tomatoes and Boursin are out of the oven, add the cooked pasta and reserved pasta water to the baking dish. Stir in the remaining tablespoon of Cajun seasoning and a teaspoon (or to taste) of hot sauce. Mix until the Boursin is fully incorporated into a creamy sauce and the tomatoes are distributed throughout.
- Finish with chicken. Dice the cooked chicken and fold it into the pasta. Taste and adjust seasoning and heat, then serve immediately.
Optional additions
Add more vegetables: Dice a bell pepper and a small onion and roast them with the cherry tomatoes and Boursin. Alternatively, stir in a few handfuls of fresh spinach at the end—residual heat will wilt the leaves without extra cooking.
Garnishes: Finish with chopped fresh parsley and freshly grated Parmesan for color and added savory depth.
What to serve with it
This Cajun chicken pasta shines with simple sides for soaking up the sauce: warm garlic bread, crusty Italian bread, or soft pull-apart rolls are all excellent choices.
Baked Boursin Cajun Chicken Pasta
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 4 tablespoons Cajun seasoning, divided
- 10.4 ounces Garlic Herb Boursin Cheese (two 5.2-ounce packages)
- 2 pints cherry tomatoes (20–24 ounces / about 4 cups)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound penne pasta (or medium pasta shells)
- 1 teaspoon hot sauce, or to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the chicken breasts in half lengthwise to make 4 thin pieces. Toss with 1 tablespoon olive oil and 3 tablespoons Cajun seasoning. Arrange on a baking sheet.
- Place both rounds of Boursin in a 9×13-inch oven-safe dish and surround with cherry tomatoes. Drizzle the tomatoes with the remaining 2 tablespoons olive oil and season with salt and pepper.
- Roast the chicken and the casserole dish in the oven for 20–25 minutes, until the cheese is melted, some tomatoes have burst, and the chicken reaches 165°F (74°C).
- Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Reserve 1 cup of pasta cooking water before draining.
- Remove the baking dish from the oven and add the cooked pasta and reserved pasta water to the dish. Stir in the remaining 1 tablespoon Cajun seasoning and the hot sauce. Mix until the Boursin forms a creamy sauce.
- Dice the cooked chicken and fold it into the pasta. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator. Reheat gently in the microwave or on the stove with a splash of broth, milk, or cream to loosen the sauce.
- To make this gluten-free, use your preferred gluten-free penne.
- To make vegetarian, omit the chicken and roast extra vegetables—zucchini, mushrooms, bell peppers, or onions work well.
Nutrition Facts (per serving)
Carbohydrates: 67 g
Protein: 39 g
Fat: 32 g (Saturated Fat: 15 g)
Cholesterol: 123 mg
Sodium: 673 mg
Potassium: 1042 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 3614 IU
Vitamin C: 38 mg
Calcium: 84 mg
Iron: 4 mg