Pates au poulet cajun et tomates sechees

If the proposed quantity of Cajun spices is respected, then this recipe would be considered “very spicy”. For those with a more sensitive palate, use only half of the spices or skip step 2 and add the spices along with the rest of the ingredients in step 4.

4-6 Portions
10 min Prepping
15 min Cooking
Recipe Easy


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  • 1 pack (400 g) of Penne
  • 2 c. à soupe (30 ml) of Cajun spices
  • 4 tbsp. (60 ml) of Butter
  • 4 Green Onions, thinly sliced
  • 1 1/2 cups (375 ml) of 5% Cooking Cream
  • 2/3 cup (170 ml) of Sun-Dried Tomatoes, chopped
  • 8 g of Basil, thinly sliced
  • Salt and Pepper


Click the steps to erase them.

  1. Bring a pot of salted water to a boil over medium-high heat. Add pasta and cook for 10 to 12 minutes, stirring from time to time. Drain, and reserve. Save some cooking water for later.
  2. In a bowl, toss chicken with Cajun seasoning. Salt and pepper to taste.
  3. In a large skillet over medium heat, sauté chicken in butter for 5 to 7 minutes.
  4. Reduce the heat to low and add green onion, cream, sundried tomatoes and some salt and pepper to taste. Heat for 2 to 3 minutes, stirring frequently, until warmed throughout.
  5. Add cooked pasta to the skillet and toss to coat with the sauce. Add reserved cooking water if more sauce is desired and toss well.
  6. Garnish with basil.