Creamy Cajun Chicken Pasta with Tomatoes, Spinach & Garlic Toasts

fresh ingredients


  • 12 oz
    chicken tenderloin
  • 10 oz
    alfredo sauce
  • 1 oz
    cajun seasoning
  • 4 oz
  • 4 oz
  • 2 pcs
  • 1 oz
  • 2 oz
    garlic/onion blend
  • 4 oz
  • 1 oz
    garlic butter
  • 6 oz

Not Included

Olive oil 

Salt & pepper 


Kitchen Items Needed

Baking sheet

Medium pot


Medium nonstick skillet

cook along



Preheat oven broil;

Cut baguette into 4 pieces. Spread garlic butter on one side and sprinkle 1/2 of the parmesan;

Bring a medium pot of salted water to a boil;

Remove leaves from stems & roughly chop parsley;

Cut tomatoes into ½-inch pieces;

Pat chicken dry & cut into bite size pieces.

1Cook Pasta

Add pasta to boiling water & cook, stirring once or twice to prevent sticking, until al dente, about 8 minutes. Place spinach in a colander, then drain pasta over spinach. Shake colander to remove any excess water.

2Cook Chicken

Season chicken with all of the Cajun seasoning (or half if desired for less spice). Heat a drizzle of oil in a medium nonstick skillet over medium-high. Add chicken & cook, stirring occasionally, until well browned & cooked through, 3–4 minutes.

3Make Sauce

Add garlic/onion to skillet with chicken; cook over medium-high heat, stirring, until fragrant, about 1 minute. Add alfredo sauce & bring to a simmer.

4Toast Bread

Place garlic toasts on a baking sheet & toast on top rack in the oven for 3-5 minutes, watching carefully so it doesn’t burn. 

5Finish Pasta & Serve

Add pasta & spinach & half of the parmesan to skillet with sauce; toss to coat pasta. Season to taste with salt, pepper & remaining cajun seasoning if desired. 

Remove skillet from heat, then stir in chopped tomatoes. Serve creamy cajun chicken pasta topped with remaining parmesan & garlic toasts.