Pasta With Cajun Chicken

  • Yield : 24 (2-Cup)
  • Servings : 24 (2-Cup)
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

The distinctive flavors of Cajun food–okra, tomatoes, and peppers–give this pasta a New Orleans flavor.


  • 3 lbs. Whole Grain Pasta
  • As needed olive oil
  • 1 1/2 oz. prepared mustard
  • 1 1/2 oz. olive oil
  • 1/2 oz. Worcestershire sauce
  • 1 to 2 oz. Cajun spice mixture
  • 1 to 2 tsp. hot sauce
  • 3 lbs. thinly sliced boneless, skinless chicken breast
  • 1/2 cup olive oil
  • 1 lb. finely diced red onion
  • 3 Tbsp. minced garlic
  • 3 3/4 oz. chopped fresh parsley
  • 1 oz. chopped fresh basil
  • 2 1/4 oz. chopped fresh cilantro
  • 1 1/2 lbs. diced okra (fresh or frozen)
  • 1 1/2 qts. coarsely diced tomatoes
  • 3 jars Barilla® Spicy Pepper Sauce
  • 6 minced jalapeños
  • 24 oz. tomato juice
  • 12 oz. white wine
  • As needed grated Parmesan cheese


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Whisk together the mustard, oil, Worcestershire, Cajun spice, and hot sauce and pour over the chicken. Marinate, refrigerated, for 2 to 3 hours.

Step 3

Sauté the onions and garlic in olive oil until translucent. Add the marinated chicken and sauté for 4 to 5 minutes. Add the okra and jalapeno and sauté for 3 to 4 minutes. Add the Barilla® sauce, tomatoes, wine, tomato juice, and herbs and simmer for 6 to 8 minutes for the flavors to come together. Taste and adjust seasoning as needed.

Step 4

For each serving, to order: Combine 1 cup pasta and 1 cup sauce in a pan and bring to a simmer. Heat through and garnish with Parmesan, if desired.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Cellentani / Cavatappi
  • Farfalle
  • Penne
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (359g)
Servings Per Container 24 (2-Cup)

Amount Per Serving
Calories 410
Calories from Fat 90
% Daily Value*
Total Fat 10g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 35mg
Sodium 640mg
Total Carbohydrate 58g
Dietary Fiber 6g
Sugars 8g
Protein 22g

Vitamin A 30%
Vitamin C 70%
Calcium 6%
Iron 20%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.