Cajun Chicken, Brie and Walnut Pasta

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


2-- 8-ounce boneless, skinless chicken breasts
2tablespoons Cajun spice mix
4tablespoons olive oil
8-- whole cherry tomatoes, halved
1tablespoon chopped garlic
4ounces brie cheese (rind off)
1/3cup heavy cream
1/2teaspoon Kosher salt
1/4teaspoon black pepper
1/2pound cooked (corkscrew) pasta
1/2bunch chopped basil
1/4bunch chopped Italian parsley
candied California walnuts* (see recipe below)
1cup walnuts
2tablespoons granulated sugar


  1. Season chicken breasts on both sides with Cajun spice.  Place on a preheated broiler for approximately 3-4 minutes.  Turn and cook for an additional 3-4 minutes.  Cut into four equal strips.  Set aside.
  2. Heat oil in a 4-5 quart saucepan over low heat.  Add tomatoes, garlic, and brie.  Stir until cheese begins to melt.  Add heavy cream, salt, pepper and cooked pasta.  Stir until pasta is well coated.  Remove from heat.  Stir in basil, parsley and walnuts.  Place in a large pasta bowl.  Fan chicken breast on one side of a pasta bowl, and serve pasta in the center of the bowl. 
  3. For candy walnuts:  Rinse 1 cup walnuts under hot water.  Pat dry.  Place in medium-sized bowl.  Sprinkle 2 tablespoons granulated sugar over walnuts and toss well to coat.  Spread on baking sheet and bake at 350°F for 7 minutes.  Set aside to cool.

Recipe provided courtesy of The Buckhorn Steak and Roadhouse

Nutritional Info *per serving

  • Calories 680
  • Glycemic Load 11
  • Fat 46g
  • Saturated Fat 13g
  • Polyunsaturated Fat 11g
  • Monounsaturated Fat 19g
  • Cholesterol 120mg
  • Sodium 480mg
  • Potassium 550mg
  • Carbohydrate 29g
  • Fiber 4g
  • Sugars 6g
  • Protein 39g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 15%
  • Calcium 15%
  • Iron 20%