Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 4 SERVINGS
Impressive and insanely delicious! This Cajun Chicken pasta is a copycat of Chili. I can tell you, though, that this is way better!
INGREDIENTS
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2 tbsp olive oil, divided
2 boneless, skinless chicken breasts
1 tbsp Cajun seasoning
2 tbsp unsalted butter
1 c. heavy cream, or more, to taste
3 cloves garlic, minced
1/2 tsp lemon zest
1/4 c. freshly grated Parmesan
2 Roma tomatoes, diced
8 oz. penne pasta
2 tbsp chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE CAJUN CHICKEN PASTA
Step 1: Add the chicken in a gallon size ziplock bag along with 1 tbsp olive oil and Cajun seasoning. Seal the bag and shake well.
Step 2: In a grill pan, heat the rest of the 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the chicken to the pan and cook for about 5 to 6 minutes per side, flipping once, until the chicken is completely cooked. Set the cooked chicken aside when done and keep them warm.
Step 3: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta when done.
Step 4: In a saucepan, melt the butter over medium heat. Add the garlic to the melted butter and cook for about 1 to 2 minutes, stirring often, until aromatic.
Step 5: Into the pan, slowly stir in the heavy cream and lemon zest. Continue to cook for 1 to 2 minutes more, stirring constantly until combined. Then, whisk in the Parmesan and cook for another minute or two until slightly thickened. You can add more heavy cream if the mixture turned out too thick. To taste, season with salt and pepper.
Step 6: Add the pasta and gently toss. Serve right away with chicken. If desired, garnish with tomatoes and parsley. Enjoy!
Ingredients
- 2 tbsp olive oil, divided
- 2 boneless, skinless chicken breasts
- 1 tbsp Cajun seasoning
- 2 tbsp unsalted butter
- 1 c. heavy cream, or more, to taste
- 3 cloves garlic, minced
- 1/2 tsp lemon zest
- 1/4 c. freshly grated Parmesan
- 2 Roma tomatoes, diced
- 8 oz. penne pasta
- 2 tbsp chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Add the chicken in a gallon size ziplock bag along with 1 tbsp olive oil and Cajun seasoning. Seal the bag and shake well.
Step 2: In a grill pan, heat the rest of the 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the chicken to the pan and cook for about 5 to 6 minutes per side, flipping once, until the chicken is completely cooked. Set the cooked chicken aside when done and keep them warm.
Step 3: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta when done.
Step 4: In a saucepan, melt the butter over medium heat. Add the garlic to the melted butter and cook for about 1 to 2 minutes, stirring often, until aromatic.
Step 5: Into the pan, slowly stir in the heavy cream and lemon zest. Continue to cook for 1 to 2 minutes more, stirring constantly until combined. Then, whisk in the Parmesan and cook for another minute or two until slightly thickened. You can add more heavy cream if the mixture turned out too thick. To taste, season with salt and pepper.
Step 6: Add the pasta and gently toss. Serve right away with chicken. If desired, garnish with tomatoes and parsley. Enjoy!
