Cajun Chicken Pasta with Sun Dried Tomatoes

Ever get a craving for something just a little bit spicy and a whole lotta yummy? I get them all the time, but my problem is that I get bored of eating the same old thing over and over again. What do I do? I get creative with my cooking! You’d be surprised what you can create with a few of the common food items you have stocked in the kitchen. In fact, my latest creation is by far one of the tastiest versions of this dish that I think I’ve ever made – thanks in part to some delicious sun dried tomatoes that I received to review from Mooney Farms.

Cajun Chicken Alfredo with Sun Dried Tomatoes

Cajun Chicken Pasta with Sun Dried Tomatoes

What I love about this dish is that it incorporates so many fabulous flavors. It’s also really easy to make, which is a huge bonus for working parents who are looking for something quick and delicious to make for dinner during the week. This Cajun Chicken Pasta with Sun Dried Tomatoes recipe takes about 30 minutes to prep, cook and serve. Yes, it’s that easy – and so good!

What you need:

  • 3 fresh or frozen, boneless chicken breasts
  • 1 box tri-color rotini
  • 1 jar of Alfredo sauce
  • 1/4 cup milk
  • 2 Tablespoons Weber Spicy Chicken Seasoning
  • 1 Tablespoon Weber Cajun Seasoning
  • 1/4 cup sun dried tomatoes (I used Bella Sun Luci Julienne Cut Sun Dried Tomatoes with Zesty Peppers
  • 1 frying pan
  • 1 large pot
  • 6 cups water
  • 1 medium to large colander


If chicken breasts are frozen, you can allow them to thaw a bit or you can defrost them in the microwave for about 6 minutes. Rinse them in cool water and sprinkle with 1 tablespoon of Weber Spicy Chicken Seasoning.

Place 6 cups of water into the large pot and bring to a boil. Prepare tri-color rotini as directed on the box. While you wait for your water to boil, you can begin preparing the chicken.

Place one tablespoon of extra virgin olive oil in large pan. Ensure that it coats the inside of the pan thoroughly.  Place chicken in the pan and cook on medium-high until cooked all the way through. Chicken is done when juices run clear and internal temperature is 170 degrees.

Your water should be boiling by the time you need to turn the chicken the first time. Add the tri-color rotini to the boiling water and cook as directed.

Once your pasta is done, pour it into the colander to drain it. Do not leave any water in the pot, but return it to the burner and turn the burner down to medium heat. Pour Alfredo sauce into the pot and add 1/4 cup of milk. Stir in remaining tablespoon of Weber Spicy Chicken Seasoning, 1 tablespoon of Weber Cajun Seasoning and 1/4 cup of sun dried tomatoes. Stir frequently while your chicken finishes cooking.

Once chicken is thoroughly cooked, remove from the pan and slice into thin strips. Return the pasta to the large pot with the Alfredo sauce mixture. Stir it in to coat it thoroughly. Add chicken and stir thoroughly.

Makes about 6 servings at 1.5 cups each.




August - Frozen Recipes

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