Cajun Honey Chicken & Cheesy Garlic Pasta
A rich and creamy Cajun-spiced chicken dish served over cheesy garlic pasta shells, finished with crispy bacon and fresh parsley.
Equipment
Ingredients
Chicken
chicken breast (diced)
600 g
olive oil
30 ml
Cajun seasoning
15 g
honey
30 ml
Pasta Sauce
roasted garlic butter
60 g
garlic (minced)
15 g
chicken broth
500 ml
evaporated milk
200 ml
pasta shells
300 g
heavy cream
150 ml
cheddar cheese (shredded)
100 g
Monterey Jack cheese (shredded)
100 g
American cheese (shredded)
100 g
parmesan cheese (grated)
30 g
Garnish
bacon (cooked, crumbled)
100 g
fresh parsley (chopped)
15 g
Instructions
Marinate the chicken
Toss diced chicken with olive oil, Cajun seasoning and honey. Marinate for 30 minutes.
Cook the chicken
Heat olive oil in a large pan and cook the chicken until golden and cooked through. Remove and set aside.
Prepare sauce base
Melt roasted garlic butter in the same pan and add plenty of garlic. Cook until fragrant, then add chicken broth and evaporated milk. Bring to a simmer.
Cook the pasta
Add the pasta shells and cook, stirring frequently, until tender.
Create cheese sauce
Lower the heat and add heavy cream. Once slightly thickened, turn the heat to low and stir in cheddar, Monterey Jack, Parm, and American cheese until smooth and creamy.
Combine and serve
Mix in some of the chicken, bacon and parsley. Plate and top with the remaining chicken, bacon and parsley.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken when refrigerated; add milk when reheating.
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