The family loves it; I mean, who wouldn't love Cajun Chicken Pasta? It contains creamy and thick cajun garlic sauce with a juicy chicken breast in tender pasta that is perfect for weeknight dinners. It also has a mild spicy kick, so just a precaution for those who are not a fan of spice.
2 boneless, skinless chicken
1 tbsp cajun seasoning
2 tbsp olive oil, divided
2 tbsp unsalted butter
3 cloves garlic, minced
½ tsp lemon zest
1 cup heavy cream, or more, to taste
¼ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
8 oz penne pasta
2 Roma tomatoes, diced
Green onions, for garnish
Coat chicken with cajun seasoning.
Heat olive oil in a grill pan over medium-high heat. Add chicken and cook, flipping once, until cooked through or golden brown, about 5-6 minutes on each side. Set aside and keep warm.
Once the chicken has been taken out of the pan, melt butter and chopped onion in the pan.
Gradually whisk in heavy cream and lemon zest. Cook, constantly whisking, 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 and a pinch of cajun seasoning.
Bring to a light simmer for 10 minutes to thicken up the sauce. Meanwhile, cook pasta according to package instructions in a separate salted boiling pot.
Stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished with tomatoes and green onions. Enjoy!
Save a copy of the recipe here.