Creamy Cajun Chicken Pasta with Parmesan Garlic Toasts

Tofu Bangkok Coconut Curry Bowl

fresh ingredients


  • 12 oz
    chicken breast
  • 6 oz
    pasta shells
  • 2 oz
    zesty cajun seasoning
  • 2 oz
  • 2 oz
    red bell pepper
  • 2 oz
    garlic butter
  • 10 oz
    cream/lemon juice/Dijon blend
  • 3 oz
  • 3 oz
    baby toms
  • 2 oz
    parm cheese
  • 4 oz
  • 2 oz

Not Included

Salt & pepper

Olive oil


Kitchen Items Needed

Medium pot 


Large skillet

Small baking sheet

Medium bowl 


cook along



Preheat oven to 350°F;

Bring medium pot to boil with a pinch of salt;

Cut chicken into small bite size pieces, place in bowl. Season with salt, pepper, 1/3 of cajun seasoning, toss with flour (save a pinch of flour for the sauce later);

Slice baby tomatoes in half;

Core & dice bell pepper;

Slice baguette diagonally into 4 toasts. Spread garlic butter on one side & a sprinkle of parmesan cheese;

Remove leaves from stems, roughly chop parsley.

1Cook Pasta

Add pasta to boiling water. Cook 6-8 minutes, until al dente. Strain, keep a small bit of pasta water, set aside. 

2Cook Chicken & Peppers

Add a drizzle of olive oil & ½ of remaining garlic butter to a skillet over medium-high heat. Cook the chicken & peppers for 5-7 minutes or until chicken is golden & cooked through. Transfer the chicken & peppers to a plate & set it aside.

3Make Toast

Place toasts on baking sheet. Toast for 5-7 minutes or until cheese is golden, watching carefully so they don’t burn. 

4Make Sauce

Reduce the heat to medium, add the remaining garlic butter to the skillet. Once it's melted, add pinch of flour. Let it cook for about a minute, stirring consistently. 

Whisk in the cream/lemon/Dijon blend & the remaining Cajun seasoning.

5Add Veggies

Stir in tomato & spinach & let sauce thicken a bit – add a splash of hot pasta water if it gets too thick.

6Finish the Dish & Serve

Add pasta to skillet. Add chicken & peppers. Stir in half parsley. Taste & season with extra salt & pepper as needed. 

Divide between bowls, sprinkle with parsley & leftover parmesan.