Cajun Chicken Pasta

Macros (makes 6 servings):

Protein: 55
Carbs: 116
Fat: 48
Calories: 1,116

Grocery List:

  • Chicken breast (33 oz, 3 or medium-sized breasts)
  • Bow tie pasta (two 12 oz boxes)
  • Olive oil (2 TBSP)
  • Cajun seasoning – McCormick brand
  • Butter (4 TBSP)
  • Orange bell pepper (3)
  • Onion (1)
  • Baby Bella sliced Mushrooms (1 package)
  • Fire-roasted tomatoes (two 14.5 oz cans)
  • Chicken broth (3 cups)
  • Sun-dried tomatoes (one 7 oz jar)
  • Heavy whipping cream (one 236 mL container)
  • Cream cheese (one 8 oz block)
  • Green onion (1 stalk)
  • Cornstarch (3 TBSP)


  1. Bring water to a boil and cook pasta until desired tenderness
  2. Pre-heat oven to 400 ºF
  3. Add 2 TBSP olive oil to a pan and turn to high heat
  4. Season chicken breast heavily with Cajun seasoning
  5. Sear chicken breast on both sides until golden brown
  6. Add chicken to a baking sheet lined with foil and bake in the oven for 8-10 mins (165 ºF internal temperature)
  7. Slice peppers and onions into long strips
  8. Add peppers, onions, and mushroom to a large pan/wok and cook until desired tenderness
  9. In a large pot, melt 4 TBSP butter
  10. Once the butter is melted add both cans of fire-roasted tomatoes, sun-dried tomatoes, and chicken broth
  11. Bring to a light boil
  12. Add cream cheese and heavy cream (mix thoroughly to avoid clumping). Continue to boil for a few minutes and then turn down the heat to medium
  13. Make a cornstarch/water slurry and dump it into the pot. Mix the sauce until somewhat thick
  14. Add cooked noodles to a large plastic container along with the sauce. Put the lid on and shake thoroughly to distribute the sauce
  15. Add pasta mixture to a meal prep container.
  16. Top with sliced chicken and green onion

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