Cajun Chicken Pasta

INGREDIENTS:
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil divided
- 1 tablespoon cajun seasoning
- 8 ounces penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream or more to taste
- 1/2 teaspoon lemon zest
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper to taste
- 2 Roma tomatoes diced
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- In a gallon size Ziploc bag add chicken 1 tablespoon olive oil and cajun seasoning shaking to coat thoroughly.
- Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook flipping once until cooked through about 5-6 minutes on each side. Set aside and keep warm.
- In a large pot of boiling salted water cook pasta according to package instructions; drain well.
- Melt butter in a saucepan over medium heat. Add garlic and cook stirring frequently until fragrant about 1-2 minutes.
- Gradually whisk in heavy cream and lemon zest. Cook whisking constantly until incorporated about 1-2 minutes. Stir in Parmesan until slightly thickened about 1-2 minutes. If the mixture is too thick add more heavy cream as needed; season with salt and pepper to taste.
- Stir in pasta and gently toss to combine.
- Serve immediately with chicken garnished with tomatoes and parsley if desired.
This article and recipe adapted from this siteINGREDIENTS:
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil divided
- 1 tablespoon cajun seasoning
- 8 ounces penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream or more to taste
- 1/2 teaspoon lemon zest
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper to taste
- 2 Roma tomatoes diced
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- In a gallon size Ziploc bag add chicken 1 tablespoon olive oil and cajun seasoning shaking to coat thoroughly.
- Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook flipping once until cooked through about 5-6 minutes on each side. Set aside and keep warm.
- In a large pot of boiling salted water cook pasta according to package instructions; drain well.
- Melt butter in a saucepan over medium heat. Add garlic and cook stirring frequently until fragrant about 1-2 minutes.
- Gradually whisk in heavy cream and lemon zest. Cook whisking constantly until incorporated about 1-2 minutes. Stir in Parmesan until slightly thickened about 1-2 minutes. If the mixture is too thick add more heavy cream as needed; season with salt and pepper to taste.
- Stir in pasta and gently toss to combine.
- Serve immediately with chicken garnished with tomatoes and parsley if desired.
This article and recipe adapted from this site