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Cook the pasta according to package directions until al dente. Drain and set aside.

While the pasta cooks, butterfly the two chicken breasts and coat them thoroughly with Cajun seasoning.

Heat a large pan over medium-high heat. Add the seasoned chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside on a cutting board.

In the same pan, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-5 minutes.

Stir in the Italian seasoning, salt, and pepper to taste.

Pour the chicken stock into the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Add the reduced fat creme fraiche and milk to the sauce, stirring until well combined and creamy.

Add the halved cherry tomatoes to the sauce and cook for 2-3 minutes until slightly softened.

Stir in the Parmesan cheese until melted and fully incorporated into the sauce.

Add the spinach to the pan and cook until wilted, about 1-2 minutes.

Add the cooked pasta to the pan with the sauce and toss to coat evenly.

Slice the cooked chicken breasts into strips.

Serve the creamy garlic & tomato pasta immediately, topped with the sliced chicken.


Cook the pasta according to package directions until al dente. Drain and set aside.

While the pasta cooks, butterfly the two chicken breasts and coat them thoroughly with Cajun seasoning.

Heat a large pan over medium-high heat. Add the seasoned chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside on a cutting board.

In the same pan, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-5 minutes.

Stir in the Italian seasoning, salt, and pepper to taste.

Pour the chicken stock into the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Add the reduced fat creme fraiche and milk to the sauce, stirring until well combined and creamy.

Add the halved cherry tomatoes to the sauce and cook for 2-3 minutes until slightly softened.

Stir in the Parmesan cheese until melted and fully incorporated into the sauce.

Add the spinach to the pan and cook until wilted, about 1-2 minutes.

Add the cooked pasta to the pan with the sauce and toss to coat evenly.

Slice the cooked chicken breasts into strips.

Serve the creamy garlic & tomato pasta immediately, topped with the sliced chicken.
