Chicken Pasta

But this cajun pasta has always had my spunk and psyche. That creamy alfredo sauce meet melts honourable in your spokesperson, complemented by the spicy kicking of the acadian poultry topped with new herb chunks and freshly grated Parmesan cheeseflower.

The kind combination is fitting perfect, and you can play it hand at housing in 30 minutes or little. That way you can mortal fellow night with the like restaurant-quality at bag, in sweats, binge-watching Netflix. Finished.

 

 

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:

 

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.


2. 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.


3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.


4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.


5. 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.


6. Stir in pasta and gently toss to combine.


7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

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