Voodoo Chicken Penne

READY IN: 50mins
Recipe by Out of the Blue

From the Voodoo restaurant, as published in the Toronto Star a long time ago. Not for the calorie conscious but delicious ... it's nice to indulge once in a while. Prep and cooking times are estimate.

Top Review by Eileen C.

I printed this recipe over a year ago and finally got around to making it last night. It was excellent! I overdid the cajun seasoning (figured I'd use up the last in the jar), so it was a little too spicy, but that was my fault. If this wasn't so stinking fattening, it would be a regular on our dinner menu. Fattening or not, I will definitely be making this again.

Ingredients Nutrition


  1. Cook pasta until all dente.
  2. Melt butter; add onion and garlic; cook 1 minute; add Cajun seasoning and cook 1 minute.
  3. Stir in tomatoes and simmer, uncovered, until reduced by half; add cream and simmer until reduced by half; add drained pasta; season with salt and pepper to taste.
  4. To prepare Cajun chicken topping for pasta: brush chicken breasts lightly with oil, then generously season with Cajun seasoning mix; grilled until cooked, then slice and arrange on top of pasta.

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