Mess Hall: Creamy Cajun Chicken Pasta

When time is short and the demand for a swiftly prepared meal yet palate pleasing meal for my kids arises, my culinary go-to emerges: Creamy Cajun Chicken Pasta. In the excitement of daily life, where minutes often slip through our fingers, the luxury of creating elaborate meals can sometimes be a rarity. However, within the simplicity of this dish lies a revelation: elegance need not be sacrificed for efficiency, for sometimes, beauty is in the basics.

A caveat with this recipe: while it will say boneless, skinless, chicken breasts, my culinary preferences lean towards the rich succulence of bone-in, skin-on chicken thighs. Yes, I am a connoisseur of contradictions. Furthermore, while the recipe calls for “penne,” any pasta variety nestled in the recesses of your pantry will suffice.

As we delve deeper, let us not overlook the art of pairing. Soon, we shall discuss the harmonious symphony of the Oliva Connecticut Reserve with this delectable creation.


  • 3 Boneless, Skinless, Chicken Breasts
  • 1lb Penne Pasta
  • 4 tsp Cajun Seasoning
  • 2 Tbsp Butter
  • 1 ½ Cups Heavy Whipping Cream
  • 2 Tbsp Chopped Sun-Dried Tomatoes.
  • ¼ tsp Salt
  • ¼ tsp Dried Basil
  • 1/8 tsp Black Pepper
  • 1 Garlic Clove, Minced


1. Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter until chicken is tender, about 5-7 minutes. Remove chicken from skillet.

2. While the chicken is cooking, in a separate pot, fill with cold water and bring to a boil. Once at a boil add your pasta and cook until al dente.

3. In the same skillet you cooked the chicken, add heavy cream, tomatoes, basil, salt, garlic, and black pepper. Bring to a boil, reduce heat and add chicken. Simmer until the sauce has thickened.

4. Once pasta is done cooking, drain the pasta water and add the noodles to the skillet with the creamy Cajun chicken. Garnish with parmesan cheese and enjoy.

Pairing: The Oliva Connecticut Reserve

Now, let’s delve into the art of pairing. The Oliva Connecticut Reserve emerges as a standout cigar. In my humble estimation, it stands as one of Oliva’s most approachable offerings. Crafted with Nicaraguan filler and binder, ensconced within an Ecuadorian Connecticut wrapper, this cigar presents a harmonious blend of flavors.

Pairing a cigar with a dish such as this presents a unique challenge: striking the delicate balance between the nuances of the cigar and the flavors of the meal. In pursuit of this equilibrium, I sought a cigar that offered mildness without compromising on a robust flavor profile. Enter the Oliva Connecticut Reserve, gracefully bridging the gap. With subtle notes of black pepper and cedar, it lends a distinctive character to the ensemble, while its creamy essence seamlessly binds the flavors together, elevating the dining experience to new heights.